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.
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.
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.
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.
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.
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.
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.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
