Description
A vibrant and spicy stir-fry featuring tender chicken thighs, colorful bell peppers, and a flavorful Hunan chili sauce. This quick weeknight dinner is versatile and can be served over steamed rice or noodles, making it a delicious and satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2–3 tablespoons Hunan chili paste (adjust to taste)
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/2 cup chicken broth
- 2 green onions, chopped (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well until the chicken is evenly coated. Cover and marinate in the refrigerator for at least 30 minutes.
- Slice the red and green bell peppers into thin strips and the onion into thin wedges. Mince the garlic and ginger.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 5-7 minutes until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add another tablespoon of vegetable oil if needed. Stir-fry the onions for about 2 minutes, then add the bell peppers, garlic, and ginger. Stir-fry for another 3-4 minutes until tender-crisp.
- In a small bowl, mix together the Hunan chili paste, sugar, rice vinegar, and chicken broth. Pour the sauce over the stir-fried vegetables, stir well, and add the cooked chicken back into the skillet. Toss to combine and heat through for 2-3 minutes.
- Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve over steamed rice or noodles.
Notes
- This dish is versatile; feel free to add other vegetables like broccoli or snap peas.
- Adjust the amount of Hunan chili paste based on your spice preference.
- Serve over steamed rice or noodles for a complete meal!
- Prep Time: 30 minutes
- Cook Time: 15 minutes