Hot Spicy Chicken
A fiery, flavorful Chinese-inspired chicken dish with spicy chilies, crunchy peanuts, and a savory sauce, perfect for those who love bold, hot flavors.
Ingredients
- 2 green onions, chopped ⓘ
- 5 tsp. soy sauce ⓘ
- 5 tsp. dry sherry ⓘ
- 3 1/2 tsp. cornstarch ⓘ
- 1/4 tsp. salt ⓘ
- 3 to 4 chicken breasts, diced ⓘ
- 1 Tbsp. red wine vinegar ⓘ
- 2 Tbsp. chicken broth ⓘ
- 1 1/2 tsp. sugar ⓘ
- 3 Tbsp. vegetable or olive oil ⓘ
- 1/3 c. salted peanuts
- 1 1/2 tsp. minced fresh ginger ⓘ
- 6 to 8 small hot chili peppers ⓘ
Instructions
- Mix 2 teaspoons soy sauce, sherry, cornstarch, and salt. Marinate diced chicken in this mixture for at least 1 hour, longer if desired.
- Combine remaining soy sauce, sherry, vinegar, chicken broth, sugar, and cornstarch; set aside to use later.
- Heat 1 tablespoon of oil in a wok over medium heat.
- Cook salted peanuts until browned; remove and set aside.
- Add 2 tablespoons of oil to the wok and heat.
- Cook chili peppers until charred on medium heat. Then increase heat to high and cook the marinated chicken for 2 minutes.
- Add chopped green onions, peanuts, and the prepared sauce mixture to the wok.
- Cook until the sauce boils and thickens, coating the chicken and ingredients evenly.
Tips & Substitutions
For extra heat, consider adding more chili peppers or a dash of chili oil to the dish. If you prefer a milder flavor, you can substitute bell peppers for the hot chilies. Make sure to marinate the chicken for at least an hour to enhance the flavors. If cornstarch is unavailable, you can use arrowroot powder as an alternative thickening agent.
Serving Suggestions
Serve Hot Spicy Chicken over steamed rice or noodles for a complete meal. It pairs beautifully with Crab And Corn Soup for a delightful dining experience. You can also garnish with additional chopped green onions or cilantro for added freshness. For a balanced meal, consider serving alongside a refreshing cucumber salad.
Storage & Reheating
Leftover Hot Spicy Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, stirring occasionally until heated through. You can also microwave it, but be cautious not to overcook, as this can dry out the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Spicy Chicken contains roughly 78 calories, with 3g protein, 13g carbohydrates, and 1g fat. It is an excellent source of vitamin C (36% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1843mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating. This ensures that the marinade adheres well and flavors the chicken properly. It's best to plan ahead to allow sufficient time for thawing.
What can I substitute for chicken broth?
If you don't have chicken broth, vegetable broth or water can be used as a substitute. For a richer flavor, consider using low-sodium chicken bouillon dissolved in water. This will still provide the necessary moisture without overpowering the dish.
How can I make this dish less spicy?
To reduce the spiciness of Hot Spicy Chicken, you can decrease the number of chili peppers or remove the seeds from the peppers before cooking. Additionally, serving the dish with a side of yogurt or sour cream can help balance the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).