This dish features tender chicken thighs, diced and steeped in a savory marinade of salt, soy sauce, and sherry wine, creating a depth of flavor that is both rich and nuanced. The marinated chicken is then stir-fried with toasted dried chilies, aromatic garlic, and zesty ginger, infusing it with a delightful warmth and subtle spice. The vibrant medley of crisp green, red, and yellow bell peppers and the refreshing crunch of sliced celery add contrasting textures and a touch of sweetness to the dish.
Toasted salted peanuts are tossed in, providing a satisfying nutty crunch that complements the other ingredients. The chicken and vegetables are coated in a luscious glaze crafted from dark soy sauce, soy sauce, black vinegar, and sesame seed oil. The black vinegar, made from wheat bran, rice hull, and glutinous black rice, lends a distinctive, slightly smoky flavor to the sauce.
If black vinegar is unavailable, balsamic vinegar can be used as a substitute, though it will impart a slightly different flavor profile. For optimal stir-frying, ensure your pan is heated to a high temperature, almost smoking, before adding any ingredients. Having all ingredients prepped and ready to go is crucial, as the high heat will cook everything very quickly.
A wok is ideal for this dish, but a large saute pan can also be used. For those who prefer a milder flavor, the dried chilies can be omitted or reduced. Alternatively, if you enjoy a spicier kick, a drizzle of sriracha or sambal can be added as a finishing touch.
The result is a vibrant and flavorful stir-fry, perfect on its own or served with a side of cauliflower rice.
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