Yúxiāng Stir-Fried Chicken

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon chili bean paste 1 tablespoon chili bean paste
• 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 carrot, julienned 1 carrot, julienned
• 1 cup snow peas 1 cup snow peas
• 2 green onions, sliced 2 green onions, sliced
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, rice vinegar, and cornstarch. Add the sliced chicken and marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
3. 3.
   Add the marinated chicken to the wok and stir-fry until cooked through, about 5-6 minutes.
4. 4.
   Push the chicken to one side of the wok and add the chili bean paste. Stir-fry for 1 minute to release its flavors.
5. 5.
   Add the sliced bell peppers, julienned carrot, and snow peas to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. 6.
   Stir in the green onions, sugar, and sesame oil. Season with salt and pepper to taste. Cook for an additional minute.
7. 7.
   Remove from heat and serve the Yúxiāng Stir-Fried Chicken hot with steamed rice.

Treat your ingredients with care...

• Chicken — For a more tender result, slice the chicken against the grain. This will ensure the meat remains juicy and tender after cooking.
• Chili bean paste — Adjust the amount of chili bean paste according to your spice preference. Increase or decrease the quantity to suit your taste buds.
• Snow peas — To retain their vibrant green color and crispness, blanch the snow peas in boiling water for 1 minute before adding them to the stir-fry.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or seitan.
• Customize the vegetables according to your preference. Bok choy, mushrooms, or water chestnuts make great additions.
• Add a splash of Chinese black vinegar for an extra tangy flavor.
• Serve with steamed jasmine rice or noodles for a complete meal.
• Make a double batch of the sauce and store it in the refrigerator for future use.

Serving advice

Garnish the Yúxiāng Stir-Fried Chicken with freshly chopped cilantro and serve it with steamed jasmine rice. The vibrant colors of the dish will make it a visually appealing centerpiece on your dining table.

Presentation advice

Arrange the stir-fried chicken and vegetables on a large platter, allowing the colors to shine through. Drizzle some extra sauce over the top and garnish with a sprinkle of sesame seeds for an added touch of elegance.