Shacha Chicken (沙茶炒鸡)
Shacha chicken stir fry is a fun dish with a ton of umami you can put together in 20 minutes for a quick dinner, featuring tender chicken cooked in a bold seafoody tasting sauce. {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari to replace the soy sauce.
- Prep time
- 12 min
- Cook time
- 18 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 (12 oz) boneless skinless chicken breast (, sliced)
- 1 tbsp Shaoxing wine
- 1/4 tsp salt
- 1 tsp cornstarch
- 2 tbsp Shacha sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 tbsp peanut oil ((or vegetable oil))
- 1/4 white onion (, sliced)
- 2 clove garlic (, sliced)
- 1 thumb ginger (, julienned)
- 1 bell pepper (, sliced)
Instructions
- 1
Combine all the marinade ingredients in a medium-sized bowl and stir to mix well.
- 2
Combine all the sauce ingredients in a small bowl and mix well.
- 3
Heat the oil in a large skillet over medium-high heat until hot. Spread out the chicken pieces without overlapping. Cook until the bottom is charred. Flip the chicken and cook until the other side is lightly charred. Move to a plate and set aside.
- 4
Pour in the sauce. Add the garlic and ginger. Stir and cook for 1 minute.
- 5
Add the onion and bell pepper. Keep stirring for a minute, until the vegetables have softened. Add back the chicken. Stir and cook until the sauce is evenly coated. Transfer everything to a serving plate and serve hot as a main dish.