Spicy Diced Chicken Rice Bowl
Rice bowl topped with velvety chicken dice flash-fried with dried chili aromatics, bell peppers, and a glossy soy-sugar sauce, leaving just enough liquid to soak the rice.
Instructions
- 1
Remove the stems from the green and red chili peppers, wash them, and cut into pieces. Thaw the small chicken breast.
- 2
Cut the green and red chili peppers, dice the small chicken breast and coat with starch, marinate with cooking wine for ten minutes.
- 3
Put scallions, ginger, garlic, and Sichuan pepper oil into the pan, then add the marinated chicken cubes. Stir-fry until the color changes, then remove them.
- 4
Leave some oil in the pan and stir-fry the diced green and red peppers until just tender, then add the cooked diced chicken.
- 5
Pour in light soy sauce, cooking wine, and sugar, and stir-fry evenly. Since it is meant to be served over rice, the sauce should be a bit more generous.
- 6
Put rice in the lunchbox, pour in the diced spicy chicken, and drizzle with the sauce.
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Ingredients
Main Ingredients
- green chili pepper2 piece
- red chili pepper1 piece
- chicken tenderloin2 piece
Seasonings
- Scallion, ginger, garlic, and Sichuan pepper oil30ml
- light soy sauce20ml
- cooking wine20ml
- white sugar5g