Chicken is an incredibly versatile player in Chinese cuisine. You can poach it whole or stir-fry seared slices. You can sprinkle it with chile flakes and grill it on skewers, douse it in ginger and scallion oil, or enshrine it inside a crispy dumpling. Or cook it simply and tuck it onto a pillow of steaming rice cooked in chicken stock. |
This dish boasts a balance of salt, sweet, tang, and heat that’s not difficult to create at home. Doing so allows you to adjust the recipe to suit your pantry: Use cubed chicken thighs or breasts, swap out the peanuts for cashews or walnuts, or use more or fewer chiles to cater to your family’s palates. |
