This dish is a vibrant take on classic Chinese stir-fry, delivering a perfect balance of heat, savory depth, and texture. Tender chunks of chicken breast are quickly seared to lock in moisture, then tossed in a glossy, aromatic sauce infused with garlic, ginger, and chili paste. The addition of raw peanuts, toasted in peanut oil, adds a crucial crunch that contrasts beautifully with the soft chicken. It&# 226;ÂÂs a meal that comes together quickly but tastes like it simmered for hours, making it ideal for busy weeknights or casual gatherings. Serve over steamed rice to soak up every drop of the spicy, umami-rich sauce.
Chinese: Chicken Chunks With Peanuts In Spicy Sauce
Description
This dish is a vibrant take on classic Chinese stir-fry, delivering a perfect balance of heat, savory depth, and texture. Tender chunks of chicken breast are quickly seared to lock in moisture, then tossed in a glossy, aromatic sauce infused with garlic, ginger, and chili paste. The addition of raw peanuts, toasted in peanut oil, adds a crucial crunch that contrasts beautifully with the soft chicken. It&# 226;ÂÂs a meal that comes together quickly but tastes like it simmered for hours, making it ideal for busy weeknights or casual gatherings. Serve over steamed rice to soak up every drop of the spicy, umami-rich sauce.Ingredients
Directions
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Trim the ends off the green onions and cut the white and light green parts into 1-inch sections.
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Mince the garlic cloves and ginger root finely.
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In a large bowl or saucepan, combine chicken stock, sesame oil, Chinese red vinegar, dark soy sauce, chili paste with garlic, dry sherry, and sugar to create the sauce base. Set aside.
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Remove skin from chicken breasts and slice the meat into 1-inch strips, then cut crosswise into 1-inch chunks.
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Heat 2 tablespoons of peanut oil in a large wok or skillet over high heat until shimmering.
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Add the chicken chunks in a single layer and stir-fry for 3-4 minutes until golden brown and cooked through. Remove chicken from the wok and set aside.
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In the same wok, add the raw peanuts and toast for 1 minute until fragrant and lightly golden. Remove and set aside with the chicken.
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Add a small amount of oil if needed, then stir-fry the garlic, ginger, and green onion whites for 30 seconds until aromatic.
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Pour the prepared sauce mixture into the wok and bring to a simmer.
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Return the chicken and peanuts to the wok, tossing gently to coat everything evenly in the sauce.
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Cook for another 1-2 minutes until the sauce thickens slightly and glazes the chicken.
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Garnish with the remaining green onion tops and serve immediately over steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 7540.2kcal
- % Daily Value *
- Total Fat 789.6g1215%
- Saturated Fat 139.8g699%
- Cholesterol 255.0mg85%
- Sodium 243.6mg11%
- Total Carbohydrate 19.2g7%
- Dietary Fiber 10.2g41%
- Sugars 5.6g
- Protein 124.0g248%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
