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Quick Farmhouse Stir-fried Chicken (10 Minutes)
Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quick Farmhouse Stir-fried Chicken (10 Minutes)
| Ingredient | Amount |
|---|---|
| chicken thigh meat | 500g |
| green pepper | 2 as needed |
| bird's eye chili | 4 as needed |
- chicken thigh meat500g
- green pepper2 as needed
- bird's eye chili4 as needed
Cooking StepsHow to cook Quick Farmhouse Stir-fried Chicken (10 Minutes) step by step
-
Step 1Cut the chicken thigh meat into bite-sized pieces. Add a pinch of salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a dash of white pepper, and 1 tablespoon of cornstarch. Marinate for 15–20 minutes.
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Step 2Slice the green peppers, bird’s eye chilies, scallions, and mince the garlic. Set aside.
-
Step 3Heat oil in a wok and stir-fry the chicken over high heat until nicely browned and fragrant. You can use a separate pan to avoid burnt bits, or just cook it all in one wok if you don’t mind the extra char.
-
Step 4Add the minced garlic, scallions, and Sichuan peppercorns (or Sichuan pepper oil). Toss and stir-fry briefly.
-
Step 5Finally, add the green peppers and chilies along with 1 tablespoon of light soy sauce. Stir-fry until everything is evenly coated and well combined. Serve immediately.
Quick Farmhouse Stir-fried Chicken (10 Minutes)
Chinese dish ready in 16 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 500g chicken thigh meat
- 2 as needed green pepper
- 4 as needed bird's eye chili
Instructions
-
Cut the chicken thigh meat into bite-sized pieces. Add a pinch of salt, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a dash of white pepper, and 1 tablespoon of cornstarch. Marinate for 15–20 minutes.
-
Slice the green peppers, bird’s eye chilies, scallions, and mince the garlic. Set aside.
-
Heat oil in a wok and stir-fry the chicken over high heat until nicely browned and fragrant. You can use a separate pan to avoid burnt bits, or just cook it all in one wok if you don’t mind the extra char.
-
Add the minced garlic, scallions, and Sichuan peppercorns (or Sichuan pepper oil). Toss and stir-fry briefly.
-
Finally, add the green peppers and chilies along with 1 tablespoon of light soy sauce. Stir-fry until everything is evenly coated and well combined. Serve immediately.
Recipe Details
Common Questions
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
