Description
Chili crisp chicken stir fry brings together tender chicken, fresh vegetables, and that addictive crispy chili oil that makes everything taste better. Your weeknight dinner comes together in one pan with bold flavors that beat any takeout you could order.
Ingredients
Scale
Protein and Thickening Agent:
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons cornstarch
Sauce and Seasonings:
- 4 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 tablespoon chili crisp
- 1 tablespoon Chinkiang vinegar
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
Vegetables and Aromatics:
- 2 tablespoons vegetable oil
- 1 cup chopped yellow onion
- 1 red bell pepper, chopped
- 3 scallions
- 2 inch piece fresh ginger, cut into matchsticks
- 3 garlic cloves, finely chopped
Instructions
- Coat your 1 lb of chicken thigh pieces with 2 tbsp soy sauce, 2 tbsp Shaoxing wine, and 2 tbsp cornstarch, then let them rest for 15 to 20 minutes at room temperature so the flavors set in.
- Whisk together your sauce by combining 2 tbsp soy sauce, 2 tbsp water, 2 tbsp oyster sauce, 1 tbsp chili crisp, 1 tbsp Chinkiang vinegar, 2 tsp dark soy sauce, and 2 tsp sugar in a small bowl.
- Pour 2 tbsp vegetable oil into your skillet and heat it to medium-high until it shimmers around the edges.
- Arrange your chicken pieces in a single layer across the hot pan and let them sit untouched for 3 to 4 minutes until the bottoms turn golden brown.
- Flip each piece and cook the other side for 3 to 4 minutes until it reaches 165°F internally, then transfer your chicken to a clean plate.
- Add your 1 cup chopped yellow onion and 1 chopped red bell pepper to the same skillet and cook them for 2 to 3 minutes, stirring occasionally.
- Toss in the white parts of 3 scallions and your 2-inch piece of ginger matchsticks, cooking for 1 to 2 minutes while keeping everything moving.
- Push everything to the side, add your 3 finely chopped garlic cloves to the cleared space, and cook for 30 seconds to 1 minute until fragrant.
- Return your cooked chicken to the pan, pour in your prepared sauce, and stir everything together for 1 to 2 minutes over medium-high heat until the sauce thickens and coats each piece.
- Scatter the sliced green parts of your scallions over the top and serve your dish over rice or noodles.
Notes
- Don’t skip the marinating step because the cornstarch creates a light coating that helps the chicken brown beautifully and stay tender inside.
- Mix your sauce ingredients together before cooking so everything comes together smoothly when you add it to the pan at the end.
- Keep your heat at medium-high rather than blazing high so the chicken cooks through without burning on the outside.
- If chili crisp is too spicy for your taste, reduce it to half a tablespoon and add more to taste after cooking, since you can always add heat but can’t take it out.
- Prep Time: 15-20 min
- Cook Time: 9.5-14 min
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 324 kcal
- Sugar: 3 g
- Sodium: 960 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 95 mg