Spicy Country-Style Chicken

This Spicy Country-Style Chicken is a vibrant, quick-cooking stir-fry that delivers bold flavors in under 30 minutes. Tender shreds of boneless chicken are wok-tossed with crisp bamboo shoots, zucchini, and bell peppers, then coated in a savory sauce featuring chili bean paste, dark soy, and a touch of sweetness. The dish offers a perfect balance of heat, umami, and fresh vegetable crunch, making it an excellent choice for weeknight dinners or when you crave something hearty yet light. It pairs wonderfully with steamed rice or noodles to soak up the delicious sauce.

Cooking Method: Frying, Stir Frying

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 93.6

Description

This Spicy Country-Style Chicken is a vibrant, quick-cooking stir-fry that delivers bold flavors in under 30 minutes. Tender shreds of boneless chicken are wok-tossed with crisp bamboo shoots, zucchini, and bell peppers, then coated in a savory sauce featuring chili bean paste, dark soy, and a touch of sweetness. The dish offers a perfect balance of heat, umami, and fresh vegetable crunch, making it an excellent choice for weeknight dinners or when you crave something hearty yet light. It pairs wonderfully with steamed rice or noodles to soak up the delicious sauce.

Ingredients

1/2 pound Boneless chicken breasts
2 small Fresh green or red chiles, skinned
8 oz Canned bamboo shoots
1 large Zucchini
1 large Red or green bell pepper
2 tbsp Oil, preferably peanut
2 tbsp Chicken stock
2 tbsp Rice wine or dry sherry
1.5 tsp Chili bean sauce (or more to taste)
2 tsp Granulated sugar
2 tbsp Dark soy sauce
1 tbsp Chinese black rice vinegar or cider vinegar
1 tbsp Tomato paste

Directions

1
Cut the chicken breasts into shreds about 3 inches long.
2
Halve the fresh chiles, carefully remove the seeds, and shred them.
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 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.
8
Remove the cooked chicken and drain it on a plate.
9
Wipe the wok clean with a paper towel.
10
Reheat the wok and add the remaining 1 tablespoon of oil.
11
When the oil is hot, add the shredded chiles, bamboo shoots, zucchini, and bell pepper.
12
Stir-fry the vegetables for about 2 minutes.
13
Add the chicken stock, rice wine, chili bean sauce, sugar, dark soy sauce, vinegar, and tomato paste.
14
Mix well and stir-fry for another minute to combine the sauce.
15
Return the chicken shreds to the wok and give the mixture a few quick stirs to finish cooking the chicken.
16
Turn onto a serving platter and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 93.6kcal

% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.6g3%
Cholesterol 48.2mg17%
Sodium 42.0mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 17.6g36%

* 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

Handle fresh chiles with care; wash hands thoroughly after handling and avoid touching your eyes.

If you cannot find Chinese black rice vinegar, cider vinegar is a suitable substitute.

For a milder version, reduce the amount of chili bean sauce or use a mild chili paste.

This dish is best served hot, straight from the wok.

Keywords: chicken, stir-fry, spicy, asian, chinese, quick, easy, dinner, protein, wok, vegetables, soy sauce, chili, shredded chicken, weeknight meal

Read it online: https://www.chefs-mate.com/recipe/spicy-country-style-chicken-2/