Spicy Mala Xiang Guo with Chicken
A savory and spicy Sichuan stir-fry featuring chicken, packed with bold flavors and an array of aromatic spices.
Prep: 10 min | Cook: 20 min | Total: 30 min
Servings: 4
Calories: 650
This meal provides a good balance of protein from the chicken and tofu puffs, along with fibers from the vegetables. The dish is rich in flavors and can be adjusted for lower sodium by reducing the soy sauce and Doubanjiang. It is also adaptable for low-carb purposes by substituting the tofu with more vegetables.
Ingredients:
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Sichuan peppercorns
- 5 dried red chilies
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon Doubanjiang (fermented broad bean paste)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 1 tablespoon cooking oil
- 1 cup mixed vegetables (e.g., bell peppers, broccoli, mushrooms)
- 1/2 cup tofu puffs
- 1/4 cup peanuts, toasted
- 1 tablespoon sesame oil
- 2 tablespoons fresh coriander, chopped (optional)
Instructions:
- Heat the cooking oil in a large wok or skillet over medium-high heat.
- Add the Sichuan peppercorns and dried red chilies, and sauté until fragrant, about 1 minute.
- Stir in the garlic, ginger, and Doubanjiang, and cook for another minute until aromatic.
- Increase the heat to high, add the chicken pieces, and stir-fry until browned and cooked through, about 5-7 minutes.
- Add the soy sauce, Shaoxing wine, and sugar, then mix well to coat the chicken evenly with the sauce.
- Toss in the mixed vegetables and tofu puffs, and stir-fry for another 5 minutes until the vegetables are just tender and the tofu is heated through.
- Stir in the toasted peanuts and drizzle with sesame oil.
- Remove from heat and garnish with chopped coriander, if using.
- Serve immediately while hot.
Notes:
Feel free to add your favorite vegetables or protein to customize this dish.
medium
spicy
stir-fry
signature dish