Description
A fiery Sichuan classic featuring tender chicken, crunchy peanuts, and dried chilies in a savory-spicy sauce. This restaurant-quality dish balances heat, sweetness, and the distinct numbing effect of Sichuan peppercorns.
Ingredients
Scale
- 1 lb boneless chicken thighs, cubed
- ½ cup roasted peanuts
- 8–10 dried red chilies
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 2 scallions, chopped
- 1 tbsp Sichuan peppercorns
- 2 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Marinate chicken in 1 tablespoon light soy sauce and cornstarch for 15 minutes.
- Heat wok over high heat. Add oil and stir-fry chicken until nearly cooked through. Remove and set aside.
- In the same wok, fry dried chilies and Sichuan peppercorns until fragrant. Add garlic and ginger.
- Return chicken to wok, add sauce ingredients and peanuts. Stir-fry until sauce thickens.
- Garnish with scallions and serve hot with steamed rice.
Notes
- Adjust chili quantity to taste
- Traditional recipe uses Chinese celery, substitute with regular celery if needed
- Toast peanuts before using for enhanced flavor
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 385
- Sodium: 890mg
- Fat: 24g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g