Spicy Dry Pot Chicken
A flavorful and aromatic dish, Spicy Dry Pot Chicken combines tender chicken pieces with a medley of vegetables, all tossed in a spicy sauce. It’s a popular Chinese dish that’s both spicy and savory.
Nutrition
Calories: 450cal
Carbohydrate: 15g
Protein: 30g
Fat: 30g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 1 lb boneless chicken thigh
- 1 cup bell peppers, sliced
- 1 cup onions, sliced
- 1 cup broccoli florets
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons chili bean paste
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon chili flakes
- Salt to taste
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- First, cut the chicken thighs into bite-sized pieces.
- In a bowl, marinate the chicken with 1 tablespoon soy sauce and a pinch of salt. Set aside for 10 minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the Sichuan peppercorns and chili flakes. Stir-fry for about 1 minute until fragrant. Be careful not to burn them.
- Add the marinated chicken to the skillet. Stir-fry the chicken for about 5-7 minutes until it starts to turn golden brown. Remove the chicken and set aside.
- In the same skillet, add the minced ginger and garlic. Sauté for about 1 minute until fragrant.
- Add the sliced bell peppers, onions, and broccoli florets to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Return the chicken to the skillet. Add the chili bean paste, oyster sauce, and sugar. Stir everything well to combine. Let it cook for another 3-5 minutes, ensuring the chicken is cooked through.
- Taste and adjust the seasoning if necessary. If you want more spice, you can add additional chili flakes.
- Garnish with chopped green onions and sesame seeds before serving. Serve hot with steamed rice or noodles.
