Home Cook Together. Celebrate Life.

ChineseAuthentic Cuisine

Chinese Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Chinese Chicken Sauté 2

Chinese Chicken Sauté 2 embodies the essence of home cooking, where the dish is crafted with intuition rather than precision. This version is a mainstay in Chinese home kitchens, where cooks rely on their senses to measure salt and embrace the richness of oil to create a dish meant for sharing. It's a dish that finds its way to the table on ordinary evenings, bringing comfort and familiarity.

The dish should have a harmonious balance of tender chicken, softened onions, and vibrant peppers, all brought together with a subtle seasoning of salt and black pepper. The sautéing process allows the flavors to meld, resulting in a dish that's both savory and aromatic. It's best enjoyed as part of a communal meal, where each person can savor its simple yet satisfying taste.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. This ensures a good sear. Season the chicken generously with fine sea salt and freshly ground black pepper, making sure each piece is evenly coated.
  2. Heat 2 tablespoons of oil in a large wok or deep skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer, skin-side down if applicable. Allow them to brown without moving for about 3-4 minutes, until the underside is golden and releases easily from the pan.
  3. While the chicken is browning, slice 1 onion and 2 peppers into thin strips. Once the chicken is browned on one side, flip the pieces and add the sliced onion and peppers to the pan.
  4. Stir the aromatics around the chicken, ensuring they are coated in the oil and chicken juices. Cook until the onions are translucent and the peppers are tender-crisp, which should take about 5-7 minutes. The vegetables should be fragrant and slightly caramelized.
  5. If there is excess liquid in the pan, increase the heat to high to reduce the sauce slightly, stirring occasionally. This will concentrate the flavors. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  6. Once the sauce is reduced to your liking and the chicken is cooked through (juices run clear when pierced), remove the pan from heat. Garnish with freshly chopped herbs like cilantro or green onions if desired, and serve the dish family-style, allowing everyone to help themselves.
Cover of Authentic Chinese Cuisine
From the cookbook

Authentic Chinese Cuisine

This recipe is from Authentic Chinese Cuisine by Yassine Sbiti — the Chinese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Chinese cuisine