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SideChef
Recipes
Dairy-Free
Fire Pepper Chicken

21 INGREDIENTS • 12 STEPS • 45MINS

Fire Pepper Chicken

Recipe
3.6
4 ratings
A recipe by P.F. Chang's: "Classic Fire Pepper Chicken is known for two things: peanuts and chili peppers. This recipe is traditional with a modern twist with the use of diced zucchini as one of the main vegetables. It’s a nice balance of protein and veggies."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by P.F. Chang's: "Classic Fire Pepper Chicken is known for two things: peanuts and chili peppers. This recipe is traditional with a modern twist with the use of diced zucchini as one of the main vegetables. It’s a nice balance of protein and veggies."
45MINS
Total Time
$6.02
Cost Per Serving
Ingredients
Servings
2
us / metric
Jasmine Rice
2/3 cup
Jasmine Rice
Dried Chili Pepper
6
Dried Chili Peppers
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Sesame Oil
1 Tbsp
Sesame Oil
Mirin
1 Tbsp
Mirin
Garlic
2 cloves
Garlic
White Wine Vinegar
2 tsp
White Wine Vinegar
Chicken Breast
2
Chicken Breasts
Egg
1
Egg
Unsalted Peanuts
1 Tbsp
Unsalted Peanuts, chopped
Oyster Sauce
2 tsp
Oyster Sauce
Fresh Ginger
4 tsp
Fresh Ginger
Red Bell Pepper
1
Red Bell Pepper
Tamari Soy Sauce
4 Tbsp
Tamari Soy Sauce
Granulated Sugar
2 tsp
Granulated Sugar
Corn Starch
1 Tbsp
Corn Starch
Zucchini
1
Zucchini
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Water
1 cup
Water
Canola Oil
2 Tbsp
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
1148
Fat
57.2 g
Protein
44.5 g
Carbs
119.9 g
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Cooking InstructionsHide images
step 1
Pat dry the Chicken Breasts (2) with paper towels and season each side with a pinch each of Salt (to taste) and Ground Black Pepper (to taste). Cut into ½-inch cubes and set aside.
step 2
In a medium bowl, separate the egg white and the yolk from the Egg (1), discard the yolk. With a fork, whisk in the Mirin (1 Tbsp) and the Corn Starch (1 Tbsp).
step 3
Add the chicken to the marinade, cover with plastic wrap and refrigerate.
step 3 Add the chicken to the marinade, cover with plastic wrap and refrigerate.
step 4
Meanwhile, in a small saucepot over high heat, bring Water (1 cup) and the Jasmine Rice (2/3 cup) to a boil. Stir, reduce the heat to low, cover and simmer for 15 minutes. Remove from heat, fluff with a fork and keep warm for plating.
step 5
Peel the Fresh Ginger (4 tsp) mince and set aside. Mince the Garlic (2 cloves) and set aside.
step 6
Remove the stem, pith and seeds from the Red Bell Pepper (1); pith and seeds from the red bell pepper and cut into 1/4 inch dice; set aside. Cut the Zucchini (1) into 1/4 inch dice and set aside.
step 6 Remove the stem, pith and seeds from the Red Bell Pepper (1); pith and seeds from the red bell pepper and cut into 1/4 inch dice; set aside. Cut the Zucchini (1) into 1/4 inch dice and set aside.
step 7
Slice the Dried Chili Peppers (6) in half and set aside. In a small bowl, combine the Tamari Soy Sauce (4 Tbsp), White Wine Vinegar (2 tsp), Oyster Sauce (2 tsp), and Granulated Sugar (2 tsp). Stir until all ingredients are incorporated; hold.
step 8
Heat Canola Oil (1 Tbsp) in a large non-stick sauté pan or wok over medium high heat. Drain the excess marinade from the chicken.
step 9
When the oil is hot, add the chicken and quickly stir-fry for 5 minutes. Remove the chicken from the pan and add more Canola Oil (1 Tbsp).
step 9 When the oil is hot, add the chicken and quickly stir-fry for 5 minutes. Remove the chicken from the pan and add more Canola Oil (1 Tbsp).
step 10
Stir-fry the dried red chilies, Crushed Red Pepper Flakes (as needed), ginger and garlic for about 1 minute, then add the red bell peppers and zucchini.
step 11
Cook while stirring for 3 to 5 more minutes until the vegetables are crisp-tender. Add the sauce and stir, then return the chicken to the pan, add the Unsalted Peanuts (1 Tbsp) and stir until all ingredients are well combined.
step 11 Cook while stirring for 3 to 5 more minutes until the vegetables are crisp-tender. Add the sauce and stir, then return the chicken to the pan, add the Unsalted Peanuts (1 Tbsp) and stir until all ingredients are well combined.
step 12
Divide the jasmine rice evenly between two bowls. Top with the Fire Pepper Chicken and drizzle each serving with the Sesame Oil (1 Tbsp). Serve and enjoy!
step 12 Divide the jasmine rice evenly between two bowls. Top with the Fire Pepper Chicken and drizzle each serving with the Sesame Oil (1 Tbsp). Serve and enjoy!
Tags
view more tags
Dairy-Free
American
Gluten-Free
Asian
Comfort Food
Lunch
Chicken
Dinner
Chinese
Quick & Easy
Rice
Vegetables
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