Category: Stir Fry

Spicy Orange Chicken- Panda Express Copycat Orange Chicken

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Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.

This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.

Where did this dish originate?

According to popular food lore, the American-style Orange Chicken was created by Chef Andy Kao while working for Panda Express in Hawaii. Whether enjoyed from a takeout container or made at home, it remains one of America’s most beloved Chinese-American dishes.

This is very good and easy to prepare. The key is to have everything ready to go, because once you start the cooking time is short.

Looking for a traditional Sichuan classic, try Kung Pao Chicken- Authentic Sichuan Recipe or Tofu Stir-Fry with Szechuan Flavors: Easy Recipe

Ingredients 

Marinade:

1 lb Chicken Breast, cut into cubes

2 tsp Soy sauce 

2 tsp Rice Wine

1 Tbsp Corn Starch 

1 tsp Oil

Sauce:

1 Orange,  zested and juiced. 

1 Tbsp Sugar

2 Tablespoons Rice Vinegar

2 Tablespoons Soy Sauce

2 inch piece Ginger, grated 

4 cloves Garlic, crushed and minced

1 tsp Chili Flakes 

2 cups Broccoli 

To finish:

1 Tablespoon Cornstarch

2-3 Tbsp Water

Green Onion for garnish 

Preparation:

Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest. 

Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce. 

Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside. 

Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.

Spicy Orange Chicken- Better Than Takeout

This Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena. The restaurant was called Fu Shing. And they had excellent Sichuan food.
While this is not a traditional Chinese dish like you would find in Sichuan, it is loosely based on Tangerine Peel Chicken and Orange Peel Beef and other such dishes, but the traditional dishes would be spicier and contain less sugar then the American style versions. It is said this dish was created by Chef Andy Kao when he was working for the Panda Express chain in Hawaii.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Marinade:
  • 1 lb Chicken Breast cut into cubes
  • 2 tsp Soy sauce
  • 2 tsp Rice Wine
  • 1 Tbsp Corn Starch
  • 1 tsp Oil
Sauce:
  • 1 Orange zested and juiced.
  • 1 Tbsp Sugar
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Soy Sauce
  • 2 inch piece Ginger grated
  • 4 cloves Garlic crushed and minced
  • 1 tsp Chili Flakes
  • 2 cups Broccoli
To finish:
  • 1 Tablespoon Cornstarch
  • 2-3 Tbsp Water
  • Green Onion for garnish

Equipment

  • Wok

Method
 

  1. Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
  2. Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
  3. Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
  4. Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.

Notes

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Gai Pad Prik – Thai Chicken with Chilies

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On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.

The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.

Local Tip:

A quick tip, when you’re in Thailand you’ll notice that Thais always keep the rice on the side and you should do that too because the rice is what can cool you down. If you mix it all together, then you’re going to get the full blast of the chilies.

Interested in another Thai classic dish, try Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Looking for the ultimate Thai dipping sauce, Nam Pla Prik, found on every table in Thailand, Authentic Thai Dipping Sauce Recipe

Ingredients:

¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.

2 Tbsp. of Peanut or another Vegetable oil

1/2 sliced large Onion

1/2 sliced sweet Red Pepper

3 cloves chopped Garlic

1 tbsp chopped fresh Ginger Root

4 finely chopped Thai Chilies, a few for garnish

Sauce:

1 Tbsp. Fish Sauce

1 Tbsp Golden Mountain Sauce

1 Tbsp Oyster Sauce

1/2 tsp Dark Soy Sauce

2 tsp. White Sugar, Brown Sugar or Palm Sugar

Preparation:

Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.

Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.

Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.

Gai Pad Prik – Thai Chicken with Chilies

My many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate every single day. It was such a simple dish, but the flavor was pure Thailand.
The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
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Prep Time 10 minutes
Cook Time 7 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lb. skinless boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
  • 2 Tbsp. of Peanut or another Vegetable oil
  • 1/2 sliced large Onion
  • 1/2 sliced sweet Red Pepper
  • 3 cloves chopped Garlic
  • 1 tbsp chopped fresh Ginger Root
  • 4 finely chopped Thai Chilies a few for garnish
  • Sauce:
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp Golden Mountain Sauce
  • 1 Tbsp Oyster Sauce
  • 1/2 tsp Dark Soy Sauce
  • 2 tsp. White Sugar Brown Sugar or Palm Sugar

Equipment

  • Wok

Method
 

  1. Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
  2. Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
  3. Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.

Notes

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Yu Shiang Eggplant-Fish Fragrant Eggplant

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What does “Fish Fragrant” mean?

Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.

This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.

The secret.

One key to success is properly cooking the eggplant. Whether you fry it traditionally or use a lighter method such as roasting or air frying, the goal is the same: tender, creamy eggplant that readily absorbs the sauce.

Serve it over steamed rice and you have the kind of meal that families across China enjoy at home—a simple dish that delivers remarkable flavor. Looking for another Sichuan classic comfort food dish, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

Ingredients

  • 1  1/4 lbs (600g) eggplant
  • Salt
  • Cooking oil, for deep-frying (1  1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
  • 1  1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 2/3 cup (150ml) chicken stock
  • 2 teaspoons sugar
  • 3/4 teaspoon potato flour mixed with one tablespoon cold water
  • 2 teaspoons Chinkiang vinegar
  • 4 tablespoons finely sliced spring onion greens

Preparation:

Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.

In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.

Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).

Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.

Yu Shiang Eggplant-Fish Fragrant Eggplant

Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
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Prep Time 10 minutes
Cook Time 3 days 45 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lbs 600g eggplant
  • Salt
  • Cooking oil for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
  • 1 1/2 tablespoons Sichuanese chilli bean paste or Sichuan pickled chilli paste, or a mixture of the two
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 2/3 cup 150ml chicken stock
  • 2 teaspoons sugar
  • 3/4 teaspoon potato flour mixed with one tablespoon cold water
  • 2 teaspoons Chinkiang vinegar
  • 4 tablespoons finely sliced spring onion greens

Equipment

  • Wok

Method
 

  1. Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
  2. In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
  3. Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
  4. Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.

Notes

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Easy Sichuan Chicken: Master the Velveting Technique For Moist Chicken

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I used to make this recipe regularly many years ago. It was a recipe I adapted from The Frugal Gourmet. I’m not sure why I stopped making it, but decided to give it another go and I’d forgotten how good it was. It’s a bit of a fusion dish, but I enjoy the over the top flavor.

It also uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.

Basically you coat the chicken pieces in soy sauce, egg white, cornstarch and a splash of oil and then par cook it in hot oil or poach in boiling water in the wok and then remove it to be added back later. Personally I find using oil works well, but if it was a delicately flavored dish, the water makes sense.

There are many variations on this method, with some adding rice vinegar, soy sauce and some omitting the rice wine etc, but the cornstarch is essential.

Ingredients:

1 lb Chicken Breast, sliced into 1/2 – 3/4 inch cubes.

1 Tbsp Light Soy Sauce

1 Egg White

1 Tbsp Cornstarch

3 Tbsp Vegetable Oil

2 inch piece of minced Ginger Root

1 Red Pepper, chopped into 1/2 inch pieces.

3 Green Onions, white only, chopped into 1/2 inch pieces.

Sauce:

2 Tbsp Shaoxing rice wine

1 Tbsp Dark Soy Sauce

2 Tbsp Chili and Garlic Paste

1 tsp Chinkiang Vinegar or Rice Vinegar

1 Tbsp Toasted Sesame Oil

1 tsp Worcestershire Sauce

1 Tbsp Water

1 Tbsp Cornstarch

Optional: Roasted peanuts, cashews, macadamia or almonds. Unsalted are best.

Preparation:

After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.

Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.

Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.

Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

Easy Sichuan Chicken: Master the Velveting Technique

It uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 1 lb Chicken Breast sliced into 1/2 – 3/4 inch cubes.
  • 1 Tbsp Light Soy Sauce
  • 1 Egg White
  • 1 Tbsp Cornstarch
  • 3 Tbsp Vegetable Oil
  • 2 inch piece of minced Ginger Root
  • 1 Red Pepper chopped into 1/2 inch pieces.
  • 3 Green Onions white only, chopped into 1/2 inch pieces.
Sauce:
  • 2 Tbsp Shaoxing rice wine
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Chili and Garlic Paste
  • 1 tsp Chinkiang Vinegar or Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Water
  • 1 Tbsp Cornstarch
  • Optional: Roasted peanuts cashews, macadamia or almonds. Unsalted are best.

Equipment

  • Wok or non stick sauce pan

Method
 

  1. After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.
  2. Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.
  3. Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.
  4. Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

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Quick Singapore-style Stir-fried Noodles

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My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.

They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.

Top tip to make these noodles

You must have everything cut and prepped as this comes together very quickly. There won’t be any time to go and grab a missing ingedient.

Ingredients:

½ lb Ramein Noodles, rice vermicelli or thin spaghetti

1/2 tsp Toasted Sesame Seed Oil

1 cup sliced Shitake Mushrooms

½ cup thinly sliced Cabbage or Bok Choy

½ cup thinly sliced Carrots

½ cup thinly sliced Red Pepper

1 Tbsp Oil

1 cup sliced Onions

2 Tbsp shredded Ginger Root

4 cloves of Garlic, sliced

1 tsp Salt

2 tsp Curry Powder, 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.

½ tsp Turmeric

1 Tbsp Soy Sauce

Dash of Fish Sauce

1 tsp Sugar

3 Tbsp chopped Green Onions

1 Tbsp chopped Cilantro

Preparation:

Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.

Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.

Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.

Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.

Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

Quick Singapore-style Stir-fried Noodles

My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • ½ lb Ramein Noodles rice vermicelli or thin spaghetti
  • 1/2 tsp Toasted Sesame Seed Oil
  • 1 cup sliced Shitake Mushrooms
  • ½ cup thinly sliced Cabbage or Bok Choy
  • ½ cup thinly sliced Carrots
  • ½ cup thinly sliced Red Pepper
  • 1 Tbsp Oil
  • 1 cup sliced Onions
  • 2 Tbsp shredded Ginger Root
  • 4 cloves of Garlic sliced
  • 1 tsp Salt
  • 2 tsp Curry Powder 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.
  • ½ tsp Turmeric
  • 1 Tbsp Soy Sauce
  • Dash of Fish Sauce
  • 1 tsp Sugar
  • 3 Tbsp chopped Green Onions
  • 1 Tbsp chopped Cilantro

Equipment

  • Wok

Method
 

  1. Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.
  2. Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.
  3. Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.
  4. Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.
  5. Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

Notes

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Kung Pao Chicken- Authentic Sichuan Recipe

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Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.

Why this recipe is authentic.

This is a “real” version of Kung Pao chicken. Its flavor is layered and built to create a perfect result. The steps ensure a better than any take away dish. And, it uses the velveting technique to see the chicken soft and moist, even chicken breast.

Curious about the velveting technique, learn it here Easy Sichuan Chicken: Master the Velveting Technique

Ingredients:

2 boneless Chicken breasts/Thighs (about 300g or 3/4 pound in total)

3 cloves of Garlic and an equivalent amount of Ginger, sliced. 

1 Red Pepper, cubed.

5 Green Onions, white parts only

4 Tbsp Vegetable oil

A handful of dried red Chillies. I like Chao tian jiao, Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.

1/2 tsp toasted and crushed Sichuan Peppercorns

75g (2/3 cup) roasted Peanuts

For the chicken marinade:

½ tsp Salt

2 tsp light Soy Sauce

1 tsp Shaoxing wine

1½ tsp Potato flour or Cornstarch

1 tbsp Water

For the finishing sauce:

3 tsp Sugar

¾ tsp Potato flour or Cornstarch

1/2 tsp dark Soy Sauce

1 tsp light Soy Sauce

3 tsp Chinkiang Vinegar

1 tsp Sesame Oil

1 tbsp Chicken stock or Water

Preparation:

Begin by marinating your chicken and setting it aside.

Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.

Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine. 

Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

Authentic Sichuan Chicken Recipe

Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless Chicken breasts/Thighs about 300g or 3/4 pound in total
  • 3 cloves of Garlic and an equivalent amount of Ginger sliced.
  • 1 Red Pepper cubed.
  • 5 Green Onions white parts only
  • 4 Tbsp Vegetable oil
  • A handful of dried red Chillies. I like Chao tian jiao Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.
  • 1/2 tsp toasted and crushed Sichuan Peppercorns
  • 2/3 cup roasted Peanuts
For the chicken marinade:
  • ½ tsp Salt
  • 2 tsp light Soy Sauce
  • 1 tsp Shaoxing wine
  • 1½ tsp Potato flour or Cornstarch
  • 1 tbsp Water
For the finishing sauce:
  • 3 tsp Sugar
  • ¾ tsp Potato flour or Cornstarch
  • 1/2 tsp dark Soy Sauce
  • 1 tsp light Soy Sauce
  • 3 tsp Chinkiang Vinegar
  • 1 tsp Sesame Oil
  • 1 tbsp Chicken stock or Water

Equipment

  • Wok

Method
 

  1. Begin by marinating your chicken and setting it aside.
  2. Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.
  3. Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine.
  4. Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

Notes

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Easy Taiwanese 3 Cup Chicken Recipe

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I’ve made a lot of Chinese food in my life, but I’ve never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.

Ingredients:

1 1/2 lb. Chicken drumettes or 1 lb boneless skinless thighs, cut into bite size pieces.

2 Tbsp Vegetable Oil

8-10 cloves of Garlic, peeled and chopped in half. 

1- 4 inch piece of Ginger, sliced

1-2 Shallots, sliced

4 Scallions, chopped into 4 inch pieces. 

4- 6 dried Chilis

2 Tbsp. cane/brown Sugar

1/4 cup of Soy Sauce (low sodium)

1 Tbsp Dark Soy Sauce 

2 Tbsp Sesame Oil

1/4 cup Rice Wine

1 Tbsp Chinkiang Vinegar, optional 

Thai basil leaves, for garnish 

Preparation:

Add vegetable oil and gently fry your aromatics, add chicken and lightly brown. Move to the side of the pan and add your sugar and caramelize. 

Add soy, rice wine, sesame oil and vinegar and bring to simmer until sauce has thickened.

Approximately 10-15 minutes. Stir in basil and serve with rice. Note: See finished dish at top.

Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

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This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 

If you can get the flowering chives, they work very well, but standard garlic chives are fine. Both can be found in most Asian markets. If neither are available, just sub normal chives. 

Note: You can also use pork tenderloin in place of the pork belly. 


Ingredients:

1/2 lb Pork belly, sliced into strips. 

1/2 lb Chicken breast, sliced thinly. 

5 cloves Garlic, minced

2 inch piece Ginger, peeled and minced. 

7-8 Xiao mi la Chilies, sub other dried chilies if you need to. 

1/4 tsp ground White Pepper

1 Tbsp Soy sauce 

1 Tbsp Rice Wine

4-5 Scallions, cut into 1 inch pieces 

1/4 cup Garlic chives, cut into 1/2 inch pieces. 

1 tsp Sesame oil

Preparation:

Begin by preparing all your veggies and meat, as the cooking goes fast. 

Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp. 

Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked. 

Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb Pork belly sliced into strips.
  • 1/2 lb Chicken breast sliced thinly.
  • 5 cloves Garlic minced
  • 2 inch piece Ginger peeled and minced.
  • 7-8 Xiao mi la Chilies sub other dried chilies if you need to.
  • 1/4 tsp ground White Pepper
  • 1 Tbsp Soy sauce
  • 1 Tbsp Rice Wine
  • 4-5 Scallions cut into 1 inch pieces
  • 1/4 cup Garlic chives cut into 1/2 inch pieces.
  • 1 tsp Sesame oil

Equipment

  • Wok

Method
 

  1. Begin by preparing all your veggies and meat, as the cooking goes fast.
  2. Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp.
  3. Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked.
  4. Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

Notes

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Chinese Chicken with Fermented Black Beans: A Takeout Favorite

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This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.

Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using. In Chinese they are called Douchi.

If you’re looking for another takeaway favorite here’s a great one Kung Pao Chicken, Authentic Sichuan Chicken Recipe

A quick tip:

In most supermarket aisles, you can find prepared black bean sauce in the Asian food section. I try to avoid these sauces as they are packed with salt and give you no control over the final result of the dish. If that’s all you can find, then go for it.

Ingredients

2-3 Tbsp Vegetable OIl

1 lb Chicken, either ground or sliced

2 tsp Rice Wine, known as Shaoshing

2 tsp Light Soy Sauce

2 Tbsp Fermented Black Beans, rinsed and splashed with a bit of Shaoshing.

4 cloves Garlic, chopped

1 2 inch piece go Ginger Root, peeled and minced

1 Red Pepper, slice or cubed

3-4 Green onions, sliced into 1-2 inch pieces

2 tsp Toasted Sesame Oil

Preparation:

Begin by preparing your chicken and marinading it in the light soy sauce and 1 tsp of the Shaoshing. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.

Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.

Heat your wok with approx. 2 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.

Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.

Chinese Chicken with Fermented Black Beans: A Takeout Favorite

This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using. In Chinese they are called Douchi.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Chicken either ground or sliced
  • 2 tsp Rice Wine known as Shaoshing
  • 2 tsp Light Soy Sauce
  • 2 Tbsp Fermented Black Beans rinsed and splashed with a bit of Shaoshing.
  • 4 cloves Garlic chopped
  • 1 2 inch piece go Ginger Root peeled and minced
  • 1 Red Pepper slice or cubed
  • 3-4 Green onions sliced into 1-2 inch pieces
  • 2 tsp Toasted Sesame Oil

Equipment

  • Wok

Method
 

  1. Begin by preparing your chicken and marinading it in the light soy sauce and 1 tsp of the Shaoshing. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.
  2. Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.
  3. Heat your wok with approx. 2 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.
  4. Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.

Notes

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Quick Chinese Flank Steak Stir-Fry Recipe

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This is a very simple but wonderful dish. Beef with Oyster Sauce and Brocolli. It is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking. As I’ve mentioned before, it is essential that you have your ingredients prepared before you begin cooking.

Ingredients;

2 Tbsp. Oil

½ lb. Flank Steak, cut thinly against the grain. Hint: If you slightly freeze the meat before cutting, it is easier to get the thin slices.

½ lb. Broccoli florets, blanched for 3 minutes in boiling salted water, then drained

3 cloves of fresh minced Garlic

1 – 2 inch piece of fresh Ginger Root, peeled and minced

Sauce:

3 Tbsp. Oyster Sauce

2 Tbsp. Rice Wine or Dry Sherry

1 Tbsp Light Soy Sauce

1/2 Tbsp. Dark Soy Sauce

1 tsp. Sugar

1 tsp. Cornstarch, mixed with 2 tsp of water

½ tsp. Toasted Sesame Oil 

Preparation:

Preheat pan, and then add oil, and bring until just starting to  smoke. Now add garlic and ginger and stir-fry very quickly and add meat, and cook for 2- 3 minutes. 

Add all remaining ingredients except the sesame oil. Stir-fry for another one minute and then add the cornstarch and water mixture, and cook for another minute or until it thickens.

Add toasted sesame oil, remove from heat and serve with steamed Chinese rice.

Quick Chinese Flank Steak Stir-Fry Recipe

This is a very simple but wonderful dish. Beef with Oyster Sauce and Brocolli. It is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking. As I’ve mentioned before, it is essential that you have your ingredients prepared before you begin cooking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp. Oil
  • ½ lb. Flank Steak cut thinly against the grain. Hint: If you slightly freeze the meat before cutting, it is easier to get the thin slices.
  • ½ lb. Broccoli florets blanched for 3 minutes in boiling salted water, then drained
  • 3 cloves of fresh minced Garlic
  • 1 2 inch piece of fresh Ginger Root peeled and minced
Sauce:
  • 3 Tbsp. Oyster Sauce
  • 2 Tbsp. Rice Wine or Dry Sherry
  • 1 Tbsp Light Soy Sauce
  • 1/2 Tbsp. Dark Soy Sauce
  • 1 tsp. Sugar
  • 1 tsp. Cornstarch mixed with 2 tsp of water
  • ½ tsp. Toasted Sesame Oil

Equipment

  • Wok

Method
 

  1. Preheat pan, and then add oil, and bring until just starting to smoke. Now add garlic and ginger and stir-fry very quickly and add meat, and cook for 2- 3 minutes.
  2. Add all remaining ingredients except the sesame oil. Stir-fry for another one minute and then add the cornstarch and water mixture, and cook for another minute or until it thickens.
  3. Add toasted sesame oil, remove from heat and serve with steamed Chinese rice.

Notes

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Tried this recipe?

Let us know how it was!