Shacha Chicken (沙茶炒鸡)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 (12 oz) boneless skinless chicken breast (, sliced)
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon salt
- 1 teaspoons cornstarch
- 2 tablespoons Shacha sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 tablespoon peanut oil ((or vegetable oil))
- 1/4 white onion (, sliced)
- 2 cloves garlic (, sliced)
- 1 thumb ginger (, julienned)
- 1 bell pepper (, sliced)
Method
- Combine all the marinade ingredients in a medium-sized bowl and stir to mix well.
- Combine all the sauce ingredients in a small bowl and mix well.
- Heat the oil in a large skillet over medium-high heat until hot. Spread out the chicken pieces without overlapping. Cook until the bottom is charred. Flip the chicken and cook until the other side is lightly charred. Move to a plate and set aside.
- Pour in the sauce. Add the garlic and ginger. Stir and cook for 1 minute.
- Add the onion and bell pepper. Keep stirring for a minute, until the vegetables have softened. Add back the chicken. Stir and cook until the sauce is evenly coated. Transfer everything to a serving plate and serve hot as a main dish.