Chinese-style stir-fried chicken with vegetables, peanuts in a spicy sauce.
Ingredients
2 TSP sugar
2 TBSP light soy sauce
1.5 TBSP dark soy sauce
1.5 TBSP black vinegar
2 TSP sichuan peppercorn
0.5 OZ / 20 G ginger
4 CLOVES garlic
3 TBSP cornstarch
4 OZ / 120 ML hot water
1 OZ / 25 G peanuts
2 TSP chili flakes
6 EA boneless chicken thighs
2 EA red bell pepper
2 TBSP cold water
Directions
Slice your chicken into small cubes and mix with one third of the cornstarch. Add it to the simmering basket. Prepare your bell peppers by chopping them into 1-inch cubes.
Peel your ginger and garlic. Add them to the mixing bowl, along with chili flakes and Sichuan pepper. Chop up finely on turbo mode for 10 seconds. Scrape down the sides of the mixing bowl.
Add your bell pepper, sugar, hot water, vinegar and both soy sauces to the mixing bowl. Insert the simmering basket into the mixing bowl and cook your sauce and chicken for 20 minutes / 250°F|120°C / speed 2 / stir.
In a small bowl, add your cold water and remaining cornstarch together. Once the sauce is cooked, empty the chicken from the simmering basket to the mixing bowl and attach the lid. Cook with the measuring cup removed for 5 minutes / 230°F|110°C / speed 1 / stir. Once cooked, serve with some peanuts.
Enjoy your dish!
Recipe Note
TIPS:
Serve over rice and enjoy.
You can play around with different parts of the chicken to have a different texture.
