About this recipe

A bold, weeknight-friendly stir-fry featuring tender chicken, crunchy peanuts, and dried chilies tossed in a savory-sweet-tangy sauce. This home-cook-approved version delivers all the classic flavors—garlicky, slightly spicy, and deeply satisfying—in under 45 minutes.

Instructions

1. 1

   In a medium mixing bowl, combine the chicken thighs pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Toss well to coat and let marinate at room temperature for 10–15 minutes while you prep the remaining ingredients.

2. 2

   In a small mixing bowl, whisk together the 3 tablespoons soy sauce, rice vinegar, hoisin sauce, sugar, cornstarch, and water until smooth. Set aside.

3. 3

   Heat 1 tablespoon of vegetable oil in a wok or skillet over ^[high heat] until shimmering. Add the marinated chicken thighs in a single layer and cook without stirring for 2 minutes until golden on the bottom, then stir-fry for another 2–3 minutes until cooked through. Transfer chicken thighs to a plate.

4. 4

   Add the remaining 1 tablespoon of vegetable oil to the wok over ^[high heat]. Add the red chilies and stir-fry for 30 seconds until they darken slightly and become fragrant. Add the garlic, ginger, and the white parts of the green onions; stir-fry for 30 seconds more. Add the diced red bell pepper and cook for 1–2 minutes until just tender-crisp.

5. 5

   Return the cooked chicken thighs to the wok. Give the sauce a quick stir and pour it over everything. Toss constantly for 1–2 minutes until the sauce thickens and coats the chicken thighs and vegetables. Remove from heat and stir in the peanuts and green parts of the green onions. Serve immediately over steamed white rice.