Chicken and Peppers stir-fry
My stir-fried chicken peppers and snow peas recipe for those who are looking for a quick healthy and delicious weeknight meal. Taste better than take-out dishes and my family loves when I make this.
- 1 pound boneless skinless chicken thighs
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing wine (aka chinese cooking wine)
- 2 dashes of garlic powder
- 1 tablespoon corn starch
- 2 tablespoons avocado oil (or any neutral oil such as canola)
- 1 tablespoon finely chopped garlic
- 1/2 tablespoon minced doubanjiang / broad bean paste
- 1/4 of an onion, cut into thick long slices
- 1 cup snow peas (cleaned and strings removed)
- 1 1/2 cup sliced peppers (red or mix of red and green)
- 1/2 teaspoon sugar
- 2 teaspoons Shaoxing wine
- 1 teaspoon dark soy sauce (optional, mainly for color)
Cut chicken thighs into bite-size pieces.
Mix chicken with light soy sauce, Shaoxing wine, and garlic powder. And then add corn starch and mix very well until all the chicken pieces are coated. (watch the short video if you haven't already) Let it marinate until you prep other ingredients.
Heat the wok medium-high. When the wok is smoking, add oil and swirl the oil around the coat the wok. When oil starts to smoke, add chicken and spread into one layer. Let the chicken fry for about two-three minutes on one side, without touching, so the chicken pieces turn golden in color from the bottom. Then flip and mix the chicken pieces, breaking each piece if they are stuck together, and let the chicken fry until they're done.
When the chicken pieces are fully cooked, remove them from the wok to a plate. If the wok has too much residue from frying chicken, scrape the pan a little bit with your spatula. No need to clean it fully.
Heat a wok or a frying pan. Add about a tbsp of oil. When the oil starts to heat, add garlic and minced doubanjiang. Mix well until the oil turns red and garlic starts to turn golden on the edges.
Then add your onions, peppers, and snow peas. Stir-fry on high heat until snow peas catch some charred spots and vegetables become tender.
Add the chicken back into the wok and mix in.
Finally add Shaoxing wine around the wok (not directly to the vegetables), sugar, and dark soy sauce. Mix well. Adjust salt only if needed after tasting*. Turn off the heat. Serve immediately while it's still warm.
- doubanjiang is very salty so you probably won't need to add any salt to vegetables.
- Cook on high heat as otherwise, you'd accumulate water in the wok with chicken and vegetables.
