This vibrant Chinese-inspired dish delivers a perfect balance of heat, savory umami, and texture. Tender cubes of chicken breast are quickly stir-fried to lock in moisture, then tossed in a bold, spicy sauce made with chili paste, ginger, and garlic. The addition of raw peanuts, toasted just before serving, adds a satisfying crunch that contrasts beautifully with the silky chicken. It&# 226;ÂÂs a quick weeknight dinner that feels like takeout but is made with fresh, wholesome ingredients. Serve it over steamed jasmine rice to soak up every drop of the flavorful, aromatic sauce. Ideal for those who love a kick of spice and hearty, protein-rich meals that come together in under 30 minutes.
Chinese: Chicken Chunks With Peanuts In Spicy
Description
This vibrant Chinese-inspired dish delivers a perfect balance of heat, savory umami, and texture. Tender cubes of chicken breast are quickly stir-fried to lock in moisture, then tossed in a bold, spicy sauce made with chili paste, ginger, and garlic. The addition of raw peanuts, toasted just before serving, adds a satisfying crunch that contrasts beautifully with the silky chicken. It&# 226;ÂÂs a quick weeknight dinner that feels like takeout but is made with fresh, wholesome ingredients. Serve it over steamed jasmine rice to soak up every drop of the flavorful, aromatic sauce. Ideal for those who love a kick of spice and hearty, protein-rich meals that come together in under 30 minutes.Ingredients
Directions
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Trim the ends off the green onions and cut the light green and white parts into 1-inch sections.
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Peel the skin off the chicken breasts and remove any excess fat or bones.
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Slice the chicken meat into 1-inch cubes for even cooking.
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Mix the egg white and water chestnut flour in a bowl and toss the chicken cubes in the mixture until lightly coated.
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Heat the peanut oil in a large wok or skillet over high heat.
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Add the coated chicken cubes to the hot oil and stir-fry until golden brown and cooked through, about 5-7 minutes.
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Remove the chicken from the wok and set aside, reserving about 2 tablespoons of oil.
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In the remaining oil, sauté the minced ginger and garlic cloves for 30 seconds until fragrant.
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Add the chopped green onions and stir-fry for another minute.
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Combine the chicken stock, sesame oil, Chinese red vinegar, dark soy sauce, chili paste with garlic, dry sherry, and sugar in a small bowl.
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Pour the sauce mixture into the wok and bring to a simmer.
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Mix cornstarch with a little water to create a paste and stir it into the sauce to thicken.
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Return the cooked chicken to the wok and toss to coat evenly in the spicy sauce.
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In a separate dry pan, toast the raw peanuts over medium heat until golden and fragrant.
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Serve the spicy chicken chunks immediately, topped with the toasted peanuts.
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.
