Stir-Fried Chicken
A flavorful stir-fried chicken dish featuring fresh ginger, green peppers, scallions, and crunchy peanuts, perfect for quick weeknight dinners and lovers of savory Asian flavors.
Ingredients
- 1 Tbsp. red wine or dry sherry ⓘ
- 2 Tbsp. cornstarch ⓘ
- 1 lb. boneless chicken thighs, cut in 1/4 to 1/2-inch cubes ⓘ
- 1/3 cup soy sauce ⓘ
- 1/2 cup water ⓘ
- 4 teaspoons oil ⓘ
- 2 slices fresh ginger root or ground ginger ⓘ
- 2 green peppers, cut up ⓘ
- 12 green onions or scallions, cut up ⓘ
- 1/4 teaspoon crushed dried red pepper ⓘ
- 1/2 cup unsalted roasted peanuts ⓘ
- carrots (optional) ⓘ
Instructions
- In a medium bowl, mix red wine with 1 tablespoon of cornstarch.
- Add chicken and stir to coat.
- Refrigerate for 20 minutes to 4 hours.
- Mix soy sauce, water, and 1 tablespoon of cornstarch to make the sauce mixture.
- In a wok or large heavy skillet, heat 2 teaspoons of oil over high heat.
- Add ginger and cook for 15 seconds, stirring constantly.
- Add green pepper and scallions and stir fry for 2 minutes.
- Transfer the cooked vegetables to a bowl.
- Add remaining 2 teaspoons of oil to the skillet; when hot, add chicken and red peppers.
- Stir fry for 2 to 3 minutes until chicken loses its pink color and turns white.
- Add peanuts, cooked vegetables, and soy sauce mixture; bring to a full rolling boil.
- Serve immediately over rice.
Tips & Substitutions
For added depth of flavor, consider marinating the chicken overnight. You can substitute the red wine or dry sherry with rice vinegar if needed. If you prefer a milder dish, reduce the amount of crushed dried red pepper. For a gluten-free option, use tamari instead of soy sauce. This stir-fry is versatile, allowing you to include other vegetables like broccoli or snap peas for added nutrition.
Serving Suggestions
Serve this stir-fried chicken over a bed of steamed rice or noodles for a complete meal. It pairs beautifully with Dr. E'S Fried Rice for a hearty combination. You can also serve it alongside a fresh cucumber salad to balance the richness of the dish. For a complete Chinese recipes experience, consider adding egg rolls or spring rolls as appetizers.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, use a skillet over medium heat for even warming, adding a splash of water or broth to prevent drying out. You can also microwave it, but cover the dish to retain moisture. This dish reheats well, making it great for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Chicken contains roughly 364 calories, with 6g protein, 68g carbohydrates, and 5g fat. It is an excellent source of vitamin C (67% of the Daily Value), dietary fiber (35% of the Daily Value), and calcium (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 other meats instead of chicken?
Absolutely! This recipe works well with other proteins like beef, shrimp, or even tofu for a vegetarian option. Just adjust the cooking times accordingly; for example, shrimp will cook faster than chicken.
What can I do if I don't have cornstarch?
If you don't have cornstarch, you can use all-purpose flour as a substitute, but the texture may be slightly different. Alternatively, a mixture of potato starch or arrowroot powder can also work well in this recipe.
How can I make this dish spicier?
To increase the spiciness, you can add more crushed dried red pepper or include sliced fresh chili peppers during the stir-fry process. Additionally, a drizzle of sriracha or chili oil just before serving can elevate 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).