![Chongqing Chicken Stir-Fry](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/chongqing-chicken-stir-fry--41eba952-01ed-4cb9-8b9b-3b5f0dad1198.png)
Recipe
Chongqing Chicken Stir-Fry
Fiery Sichuan Delight: Chongqing Chicken Stir-Fry
4.8 out of 5
Indulge in the bold and spicy flavors of Sichuan cuisine with this authentic Chongqing Chicken Stir-Fry recipe. Bursting with aromatic spices and tender chicken, this dish is a staple in Chinese cuisine.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Low Carb, High Protein, Dairy-Free, Gluten-Free, Nut-Free
Allergens
Soy
Not suitable for
Vegetarian, Vegan, Paleo, Keto, Halal
Ingredients
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500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 teaspoons Sichuan peppercorns 2 teaspoons Sichuan peppercorns
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4 dried red chili peppers, deseeded and cut into small pieces 4 dried red chili peppers, deseeded and cut into small pieces
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3 cloves garlic, minced 3 cloves garlic, minced
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1 tablespoon ginger, minced 1 tablespoon ginger, minced
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
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1 teaspoon sugar 1 teaspoon sugar
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1 teaspoon cornstarch 1 teaspoon cornstarch
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2 scallions, chopped (for garnish) 2 scallions, chopped (for garnish)
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 18g, 3g
- Carbohydrates (total, sugars): 6g, 2g
- Protein: 32g
- Fiber: 1g
- Salt: 1.5g
Preparation
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1.In a dry wok or skillet, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind them into a fine powder using a mortar and pestle or a spice grinder.
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2.Heat the vegetable oil in the wok over high heat. Add the dried chili peppers and stir-fry for about 30 seconds until they become fragrant.
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3.Add the minced garlic and ginger to the wok and stir-fry for another 30 seconds.
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4.Add the chicken pieces to the wok and stir-fry until they are cooked through and slightly browned.
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5.In a small bowl, mix together the soy sauce, Shaoxing wine, sugar, and cornstarch. Pour the sauce over the chicken and stir-fry for an additional 1-2 minutes until the sauce thickens and coats the chicken evenly.
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6.Remove from heat and garnish with chopped scallions.
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7.Serve the Chongqing Chicken Stir-Fry hot with steamed rice.
Treat your ingredients with care...
- Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them during toasting.
- Dried red chili peppers — Adjust the amount of chili peppers according to your spice tolerance. You can also use milder chili varieties if desired.
- Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or rice vinegar.
Tips & Tricks
- For an extra kick of heat, you can add a pinch of chili flakes or increase the amount of dried chili peppers.
- Marinating the chicken in the sauce for 15-30 minutes before stir-frying can enhance the flavor.
- Adjust the amount of Sichuan peppercorns according to your preference for the numbing sensation.
Serving advice
Serve the Chongqing Chicken Stir-Fry with steamed rice to balance out the spiciness. You can also accompany it with a side of stir-fried vegetables or a refreshing cucumber salad.
Presentation advice
Garnish the dish with a sprinkle of freshly chopped scallions to add a pop of color. Serve it in a vibrant Chinese-style bowl or plate to enhance the visual appeal.
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