Looking for a quick and flavorful dinner idea? This Stir-Fried Chicken with Peeled Chili is the perfect solution for busy weeknights. It combines tender boneless chicken thighs with the unique heat of peeled chili peppers, balanced by aromatic mushrooms and crisp vegetables. Whether you’re cooking for your family or hosting a casual gathering, this dish delivers bold, comforting flavors in every bite—especially when cooked in your Flambo Skillet.
Instructions
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Marinate the chicken:
• Cut boneless chicken thighs into bite-sized chunks
• Season with a pinch of salt, white pepper, and 1 tbsp rice wine
• Mix well and let marinate for 20 minutes
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Prepare the ingredients:
• Slice onion, garlic, and ginger
• Cut scallions into two parts: whites and greens
• Slice wood ear mushrooms
• Separate beech mushrooms into smaller clusters
• Chop cilantro
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Sear the chicken:
• Preheat your Flambo Skillet until water beads roll on the surface
• Add sunflower oil and heat until shimmering, then reduce to medium-low
• Add chicken pieces and sear until both sides are golden brown
• Remove and set aside
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Stir-fry the aromatics and vegetables:
• In the same skillet, sauté onion, garlic slices, ginger, and scallion whites until fragrant
• Add beech mushrooms and wood ear mushrooms, stir-fry briefly
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Combine and simmer:
• Return chicken to the skillet
• Add chopped peeled chili peppers, 50g of chili juice, and 1 tbsp soy sauce
• Stir to coat evenly, cover with a lid, and simmer to infuse flavors
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Finish and serve:
• Add scallion greens and stir-fry until sauce thickens slightly
• Top with chopped cilantro and serve hot