chinese

Chongqing Chicken with Dried Chilies

Name: Chongqing Chicken with Dried Chilies
Yield: 1 serving
Cuisine: chinese
Ingredients: 164 g boneless skinless chicken thigh; 180 g cooked white rice; 16 g vegetable oil; 8 g dried red chilies; 2 g Sichuan peppercorns; 8 g garlic; 16 g scallions; 10 g light soy sauce; 7 g cornstarch; 8 g rice vinegar; 5 g sugar

This stir-fried dish pairs boneless skinless chicken thigh with dried red chilies, cooked white rice and Sichuan peppercorns. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

40 g Protein

67 g Carbohydrates

23 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

164g boneless skinless chicken thigh 198 kcal
180g cooked white rice 234 kcal
16g vegetable oil 141 kcal
8g dried red chilies 2 kcal
2g Sichuan peppercorns 1 kcal
8g garlic 12 kcal
16g scallions 6 kcal
10g light soy sauce 7 kcal
7g cornstarch 27 kcal
8g rice vinegar 1 kcal
5g sugar 19 kcal

Cooking instructions

boneless skinless chicken thighcornstarch
Pat the chicken dry. Toss with cornstarch and a pinch of salt until evenly coated.
boneless skinless chicken thighvegetable oil
Heat 1 tbsp oil in a wok over medium-high. Stir-fry the chicken until lightly browned and just cooked through, 4 to 6 minutes. Remove to a bowl.
vegetable oildried red chiliesSichuan peppercorns
Add remaining oil. Add Sichuan peppercorns and dried chilies; stir-fry 20 to 30 seconds until fragrant (do not burn).
boneless skinless chicken thighgarlicscallions
Add garlic and scallions; stir-fry 30 seconds. Return chicken to the wok.
light soy saucerice vinegarsugar
Add soy sauce, sugar, and vinegar; toss 30 to 60 seconds until glossy and the sauce clings. Adjust with a splash of water if too dry.
Serve hot with steamed rice.