Homemade Chinese chicken in a savory and spicy sauce. Really delicious, it has a popular flavor
1/4 c. soy sauce, divided
1 tbsp. rice wine (or white wine)
3 tsp. cornstarch, divided
1 lb. chicken breast, chopped into 1″ pieces
1/4 c. low-sodium chicken broth
2 tbsp. apple cider vinegar
1 tbsp. hoisin sauce
2 tsp. sesame oil
1 tsp. garlic chili paste
1 tbsp. vegetable oil
2 cloves garlic, minced
1 bell pepper, chopped
3 green onions, finely sliced
1/3 c. Chopped peanuts
- In a medium bowl, combine 1 tablespoon soy sauce, rice wine, and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes.
- Make the sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil, and garlic chili paste. Whisk until evenly combined.
- In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through about 10 minutes. Remove from heat.
- Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more.
- Return chicken to skillet and pour in the sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened about 2 minutes.
- Stir in green onions and peanuts. Serve immediately.