Quick & Easy Spicy Chicken Stir-Fry
Ingredients
Main & Vegetables
- 320g Chicken (thigh recommended for tender texture, breast works too)
- 100g Green Bell Pepper
- 70g Onion
Sauce & Oil
- 3 tbsp (45ml) Cooking oil
- 2 tbsp (36g) Youjia Spicy Sauce
Optional Marinade
Highly recommended for tender, flavorful chicken!
- A pinch of salt
- A splash of cooking wine (like Shaoxing)
- A pinch of white pepper powder
- Minced ginger (or ginger-scallion water)
- For a velvety texture: 1 egg white and a splash of cornstarch or potato starch
Instructions
1
Prep the Ingredients
Cut the chicken, green bell pepper, and onion into uniform cubes, about 1.5 to 2 cm (roughly 0.6 to 0.8 inches).
Note: Cutting the pieces to this size ensures they cook evenly. If they are too large, they won't absorb the flavor well; if they are too small, the meat will easily overcook.
2
Marinate the Chicken (Optional)
For the best flavor and moisture retention, marinate the diced chicken with a little salt, cooking wine, white pepper, and minced ginger for 10-15 minutes.
To make the chicken extra tender: Mix in 1 egg white and a suitable amount of starch. This forms a protective coating that locks in the juices.
3
Stir-Fry the Chicken
Heat a pan or wok and add the 3 tbsp (45ml) of cooking oil. Once hot, add the diced chicken and stir-fry for 2 to 3 minutes until it changes color.
Chef's Tip: If you prefer a crispier texture and want to deep-fry the chicken instead, make sure to pat the marinated chicken dry with a paper towel before frying. This prevents the oil from splattering and helps achieve a better crunch.
4
Add the Spicy Sauce
Add 2 tbsp (36g) of the Youjia Spicy Sauce to the pan. Stir well until the chicken is evenly coated and fragrant.
5
Add Vegetables and Finish
Toss in the diced green peppers and onions. Stir-fry everything together for another 1 to 2 minutes until the vegetables are cooked but still have a slight crunch. Plate and serve hot!