Ingredients
4
4 servings
- •1 tablespoon honey
- •1 teaspoon black peppercorns
- •0.5 teaspoon salt
- •2 tablespoons dark soy sauce
- •2 tablespoons dry sherry
- •6 boneless skinless chicken thighs, cut into chunks
- •3 tablespoons vegetable oil
- •1 tablespoon minced fresh ginger root
- •1 tablespoon minced garlic
- •1 tablespoon crumbled dried red chile pepper
- •4 green onions, chopped
- •1 teaspoon hot bean sauce
- •2 tablespoons rice vinegar
- •1 teaspoon sesame oil
Instructions
- Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
- Heat the oil in a large skillet over medium-high heat.
- Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
- Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 391
- Carbohydrate: 10g
- Fat: 23g
- Fiber: 1g
- Protein: 33g
- Sugar: 5g
Related Recipes
Hunan Chicken
Hunan Chicken and Vegetables
Hunan Kung Pao
Shoyu Chicken
China Sun Chicken
Thai Chicken
Chongqing Chicken
Chicken Thigh Jjimdak (Korean Braised Chicken)
Asian-Style Chicken and Vegetables
Chicken Chicken Curry
Mama's Asian Chicken and Rice
