Qai Ci - Chinese Spicy Chicken Stir-Fry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 medium onion, thinly sliced 1 medium onion, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 1 teaspoon Sichuan peppercorns, toasted and ground 1 teaspoon Sichuan peppercorns, toasted and ground
• 1 teaspoon sugar 1 teaspoon sugar
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a small bowl, combine the soy sauce, dark soy sauce, rice vinegar, chili bean paste, ground Sichuan peppercorns, and sugar. Set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add the chicken slices and stir-fry until they are cooked through and lightly browned. Remove the chicken from the wok and set aside.
4. 4.
   In the same wok, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
5. 5.
   Add the sliced bell peppers, onion, and carrots. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. 6.
   Return the cooked chicken to the wok and pour in the prepared sauce. Stir-fry for an additional 2 minutes, ensuring the chicken and vegetables are evenly coated.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — For a more tender result, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes until fragrant. Grind them using a mortar and pestle or a spice grinder.

Tips & Tricks

• Adjust the spiciness by adding more or less chili bean paste according to your preference.
• For an extra kick, sprinkle some additional ground Sichuan peppercorns on top before serving.
• Customize the vegetable selection based on your preference or seasonal availability.
• To make it more substantial, add some cooked noodles or serve with steamed buns on the side.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the stir-fry during the last minute of cooking.

Serving advice

Serve the Qai Ci hot over steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the colorful stir-fried chicken and vegetables on a serving platter. Sprinkle some toasted sesame seeds on top for an added visual appeal. Serve with a side of steamed rice or noodles.