Name: Spicy Chicken Stir-fry (辣子鸡丁) Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 lb chicken (cut into small cubes); 3 tablespoon cooking oil; 2 cloves garlic (sliced thinly); 8 slices ginger; 2 scallions (trim and cut into 1-1/2 inch lengths); 2 red chilies (seeded and finely sliced); 1/2 teaspoon soy sauce; 1/2 teaspoon salt; 1/2 tablespoon Shaoxing wine; 1/2 teaspoon salt; 1 teaspoon cornstarch; 1 tablespoon water; 2 tablespoon Sichuan soy-bean paste with chili ("douban jiang"); 1 tablespoon sugar; 1/2 cup water; 1 tablespoon cornstarch

Spicy chicken stir-fry, Taiwanese style or辣子鸡丁. Easy chicken stir-fry with spicy bean sauce. Easy spicy chicken stir-fry recipe. | rasamalaysia.com

Greetings from Taipei!

It’s annual vacation time again when we take our son home to Malaysia to visit family. This time, we decided to stop over in Taipei for a couple of days to visit an old friend to have fun and, of course, eat.

Many years ago, when I first came to Taipei, I instantly fell in love with its food—the famous Taiwanese pineapple tarts, simple breakfast of scallion oil noodles, freshly made soy milk, salt and pepper chicken, street food, as well as the many hot stir-fry restaurants with cheap and delicious food.

I love Taiwanese 3-cup chicken, 3-cup squid, Taiwanese braised pork belly, as well as other delicacies, such as this spicy chicken stir-fry, or 辣子鸡丁.

Right before my vacation, I cooked up a storm in my test kitchen, many of them Taiwanese recipes, knowing that we will be here.

This recipe is adapted from my friend’s Taiwanese cookbook. I am excited at the thought that I will be trying this spicy chicken stir-fry while we are here in Taipei.

If you want to experience how this dish tastes and add a little bit of Taiwanese flavors to your dining table, please do attempt this spicy chicken stir-fry (辣子鸡丁) recipe at home.

It goes very well with steamed rice and the tint of spiciness from the Sichuan spicy bean sauce adds great flavors and nuance to this appetizing dish. Enjoy!

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Spicy Chicken Stir-fry (辣子鸡丁) Recipe

Spicy chicken stir-fry, Taiwanese style or辣子鸡丁. Easy chicken stir-fry with spicy bean sauce. Easy spicy chicken stir-fry recipe. | rasamalaysia.com

Course Side Dish

Cuisine Taiwanese

Keyword Spicy Chicken Stir-fry

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 4

Calories 303 kcal

Author Taiwanese cookbook

Ingredients

1 lb chicken cut into small cubes
3 tablespoon cooking oil
2 cloves garlic sliced thinly
8 slices ginger
2 scallions trim and cut into 1-1/2 inch lengths
2 red chilies seeded and finely sliced

Marinade:

1/2 teaspoon soy sauce
1/2 teaspoon salt
1/2 tablespoon Shaoxing wine
1/2 teaspoon salt
1 teaspoon cornstarch
1 tablespoon water

Sauce:

2 tablespoon Sichuan soy-bean paste with chili ("douban jiang")
1 tablespoon sugar
1/2 cup water
1 tablespoon cornstarch

Instructions

Marinate the Chicken cubes for 15 minutes.
Mix the Sauce ingredients in a small bowl and set aside.
Heat up a wok with 2 tablespoons cooking oil and stir-fry the marinated chicken until they are 80% cooked or the surface turns white. Transfer out and set aside.
Clean the wok and add in the remaining 1 tablespoon of Oil. When the oil is fully heated, add the garlic and ginger until aromatic.
Add the Sauce and stir for a few times, adding the chicken back into the wok.
Stir continuously until the chicken meat is nicely coated with the Sauce.
Add the scallion and chili, stir evenly. Dish out and serve with steam rice.

Nutrition Facts

Spicy Chicken Stir-fry (辣子鸡丁) Recipe

Amount Per Serving (4 g)

Calories 303 Calories from Fat 130

% Daily Value*

Total Fat 14.4g 22%

Saturated Fat 2.6g 13%

Cholesterol 87mg 29%

Sodium 404mg 17%

Total Carbohydrates 8.1g 3%

Dietary Fiber 1.3g 5%

Sugars 2.8g

Protein 34g 68%

* Percent Daily Values are based on a 2000 calorie diet.

7 COMMENTS... read them below or add one

Sheng

April 1, 2014 at 10:18 AM

You left the amount of how much shaoxing wine to put in for the marinade. I really want to make this!

- Rasa Malaysia
  
  April 1, 2014 at 3:59 PM
  
  1/2 tablespoon, sorry.
  
Liz

April 1, 2014 at 11:20 AM

Thank you for nice simple recipe.

Lynn

April 1, 2014 at 12:08 PM

Bee – I have just discovered your website and I am so happy I did. My mom is from Penang, my dad from Labuan. Your recipes remind me of home cooking. Thank you so much for a great resource!! Lynn

robert sakara

June 9, 2014 at 8:05 PM

great recipe keep up the good work

Phyllis

July 7, 2014 at 12:29 AM

Hope one day you will get the chance to taste the Sichuan 辣子鸡丁, it’s very different from the Taiwanese version. I ate it when living in Beijing. Now I am living in Taipei and miss the Sichuan lazijiding very much.

- Rasa Malaysia
  
  July 7, 2014 at 11:11 AM
  
  I know the Sichuan Lazijiding, must better. :)

Spicy Chicken Stir-fry