Spicy Country-Style Chicken Breasts

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A savory American-style stir-fry blending tender chicken with crisp vegetables and a spicy, savory sauce
Spicy Country-Style Chicken Breasts recipe image
Spicy Country-Style Chicken Breasts recipe image
Print Recipe

Spicy Country-Style Chicken Breasts

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 237.5

Description

This dish delivers a satisfying blend of textures and flavors, featuring tender shredded chicken breast tossed with crisp zucchini, bamboo shoots, and bell peppers. The addition of fresh chiles and chili bean sauce brings a gentle heat and depth that cuts through the richness of the dark soy and peanut oil. It is a quick, protein-packed meal perfect for busy weeknights when you want something hearty yet light enough to feel fresh. The combination of sweet, savory, and spicy notes makes it a crowd-pleaser that is simple to prepare using pantry staples and fresh produce.

Ingredients

Directions

  1. Cut the chicken breasts into shreds about 3 inches long.
  2. Cut the fresh chiles in half, carefully remove the seeds, and shred the chiles.
  3. Rinse the bamboo shoots in clean water and shred them.
  4. Trim the zucchini and shred it.
  5. Wash the bell pepper, remove the seeds, and shred it.
  6. Heat 1 tablespoon of the peanut oil in a wok or large skillet over high heat until almost smoking.
  7. Quickly stir-fry the chicken shreds for 1 minute or until slightly firm, then remove and drain.
  8. Wipe the wok clean with a paper towel and reheat over high heat.
  9. Add the remaining 1 tablespoon of peanut oil to the hot wok.
  10. Add the shredded chiles, bamboo shoots, zucchini, and bell pepper.
  11. Stir-fry the vegetables for about 2 minutes until crisp-tender.
  12. Add the chicken stock, rice wine (or dry sherry), chili bean sauce, sugar, dark soy sauce, rice vinegar, and tomato paste.
  13. Mix well and stir-fry for another minute to combine the sauce.
  14. Return the cooked chicken shreds to the wok and give the mixture a few quick stirs to finish cooking the chicken and heat through.
  15. Transfer immediately to a serving platter and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 237.5kcal
% Daily Value *
Total Fat 11.1g18%
Saturated Fat 2.3g12%
Cholesterol 54.9mg19%
Sodium 546.0mg23%
Total Carbohydrate 12.4g5%
Dietary Fiber 3.1g13%
Sugars 6.5g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Safety Tip: When handling fresh chiles, avoid touching your eyes or sensitive skin, as the oils can cause irritation. Wash hands thoroughly after preparation.

Substitution: If Chinese black rice vinegar is unavailable, you can substitute with a mild balsamic vinegar or a splash of regular rice vinegar, though the flavor profile will be slightly different.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Tip: For a spicier dish, leave some seeds in the fresh chiles or add a dash of chili oil.

Keywords: american, bamboo, bean, bell, black, breasts, canned, chicken, chiles, chili, chinese, countrystyle, dark, dry, fresh, granulated, green, main, oil, paste
Recipe Card powered by WP Delicious