Tender chicken stir-fried with peppers, onion, ginger and chilli in a savoury, spicy hot bean sauce.
Recipe Details
- Course: Main Course
- Cuisine: Chinese
- Servings: 2
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Difficulty: Easy
- Tags: Chinese, Chicken, Hot Bean Sauce, Spicy, Stir-Fry, Chilli, Peppers, Quick Dinner, Main Course
Ingredients
For the Chicken and Vegetables
- 200g chicken breast or thigh, thinly sliced
- 30g green pepper, cubed
- 30g red pepper, cubed
- 30g onion, cubed
- 10g ginger, sliced
- 10g spring onion, chopped
- 10g chilli, chopped
- 1 tsp vegetable oil
Marinade
- ¼ tsp cornstarch
- 2 tsp light soy sauce
Marinate the chicken with the light soy sauce and cornstarch for 30 minutes.
Seasoning
- 2 tbsp hot bean sauce
- 2 tsp hot chilli sauce
- ¼ tsp salt
- ¼ tsp sugar, optional
Method
1. Marinate the Chicken
Place the sliced chicken in a bowl and add the light soy sauce and cornstarch.
Mix well and leave to marinate for 30 minutes.
2. Cook the Chicken
Heat the vegetable oil in a wok or frying pan over medium-high heat.
Add the hot bean sauce and stir-fry briefly until fragrant.
Add the marinated chicken and stir-fry until almost cooked through.
Remove the chicken from the pan and set aside.
3. Stir-Fry the Vegetables
Using the same pan, add the green pepper, red pepper, onion, ginger, spring onion and chilli.
Add the remaining seasoning and stir-fry for 2 to 3 minutes, until the vegetables are slightly softened but still retain some texture.
4. Combine
Return the chicken to the pan and stir-fry for a further 2 minutes, or until the chicken is fully cooked.
If the dish is too spicy, add the optional sugar to balance the heat.
5. Serve
Serve hot with steamed rice.
Notes
- Chicken: Chicken thigh can be used for a juicier result, while chicken breast gives a leaner dish.
- Vegetables: Keep the vegetables slightly crisp rather than cooking them until soft.
- Adjust the heat: Add more or less chilli according to your preferred level of heat.
- Balance the sauce: Sugar is optional but can help balance the spiciness of the sauce.
- Serving suggestion: Serve with steamed jasmine rice.
