Double Pepper Chicken
A quick and flavorful Sichuan-style stir-fry featuring tender chicken breast pieces tossed with vibrant green and red bell peppers. The dish gets its signature red color from fermented chili bean paste and has a pleasant mild heat from the peppers.
Story
This classic Chinese home-style dish comes together in under 30 minutes. The key is to keep the peppers slightly crisp and the chicken juicy by not overcooking either component.
Ingredients
chicken breast
300g, cubed
green bell pepper
1 medium, diced
red bell pepper
1 medium, diced
egg
1, lightly beaten
chili oil
1 tablespoon
fermented chili bean paste (doubanjiang)
1.5 tablespoons
garlic
3 cloves, minced
ginger
1 inch, minced
salt
to taste
white pepper
1/4 teaspoon
vegetable oil
3 tablespoons
green onions
2 stalks, sliced (optional garnish)
Instructions
1
Marinate the chicken
Cut chicken breast into 1-inch cubes. Toss with beaten egg, a pinch of salt, white pepper, and chili oil. Let rest for 15 minutes to allow flavors to penetrate.
2
Blitz the peppers
Heat 1 tablespoon oil in a wok over high heat. Add green and red pepper cubes and stir-fry for about 30 seconds until slightly softened but still crisp. Remove and set aside.
3
Cook the chicken
Add remaining oil to the wok. Stir-fry the marinated chicken pieces for 2-3 minutes until golden and cooked through. Remove and set aside with the peppers.
4
Build the sauce
In the same wok, add the doubanjiang and cook for 15 seconds until fragrant and the oil turns red. Add minced ginger and garlic, stir for 10 seconds until aromatic.
5
Combine and serve
Return chicken and peppers to the wok. Toss everything together quickly over high heat for 1 minute. Season with salt to taste. Garnish with sliced green onions and serve immediately over steamed rice.
