Description
A dish with roots in Sichuan cuisine and loved for its balanced mix of savory flavor, heat, and a slight touch of sweetness.
Ingredients
Units
Scale
- 12 oz boneless, skinless chicken thighs
- 1/4 cup cashews
- 2 cloves garlic
- 1 red bell pepper
- 1 green (or yellow) bell pepper
- 1 bunch green onions
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sambal oelek (chili paste), or sriracha
- White rice
- Vegetable oil
Instructions
- Cut the chicken thighs into bite size pieces and mix with 1 to 2 generous tablespoons oyster sauce. Set aside for a few minutes
- Cut the red and yellow (or green) bell pepper into pieces and slice the green onions into thin rings.
- Heat a wok over medium high heat with a splash of vegetable oil and cook the chicken until browned and cooked through. Important: do not stir or toss the wok. Just let the chicken cook for about 3 minutes per side. It may feel a bit unnatural in a wok, but if you keep stirring the chicken will never develop a nice golden crust.
- Meanwhile, finely chop the garlic and add it to the chicken once the meat has started to brown.
- Push the chicken slightly to one side of the wok and add the bell peppers and about three quarters of the green onions. Again, do not stir right away. Let the vegetables cook quietly for a moment. After 3 to 4 minutes, stir everything together.
- Add 1 to 2 tablespoons hoisin sauce and 1 teaspoon sambal oelek (or sriracha). Stir everything together over medium heat for about 1 more minute.
- Serve with white rice, the remaining green onions, and a handful of cashews.
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese