Recipe
Qai Ci - Chinese Spicy Chicken Stir-Fry
Fiery Sichuan Chicken Stir-Fry: A Burst of Spices and Flavors
4.7 out of 5
Indulge in the bold and vibrant flavors of Sichuan cuisine with this Qai Ci recipe. This Chinese spicy chicken stir-fry is a classic dish that combines tender chicken, aromatic spices, and a fiery sauce to create a mouthwatering experience.
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, Gluten-free, Dairy-free, Nut-free
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Halal
Ingredients
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500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
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1 medium onion, thinly sliced 1 medium onion, thinly sliced
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2 carrots, julienned 2 carrots, julienned
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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 dark soy sauce 1 tablespoon dark soy sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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2 tablespoons chili bean paste 2 tablespoons chili bean paste
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1 teaspoon Sichuan peppercorns, toasted and ground 1 teaspoon Sichuan peppercorns, toasted and ground
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1 teaspoon sugar 1 teaspoon sugar
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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
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1.In a small bowl, combine the soy sauce, dark soy sauce, rice vinegar, chili bean paste, ground Sichuan peppercorns, and sugar. Set aside.
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2.Heat the vegetable oil in a wok or large skillet over high heat.
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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.
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4.In the same wok, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
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5.Add the sliced bell peppers, onion, and carrots. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
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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.
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7.Remove from heat and garnish with fresh cilantro.
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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.
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