Sui-mi Ji - Sichuan Chicken with Peanut, Cabbage, and Red Pepper

Sui-mi Ji - Sichuan Chicken with Peanut, Cabbage, and Red Pepper

This interesting dish is a huge hit with my family. With the cabbage stir-fried in advanced and everything else ready to go, this dish can be cooked in no time. The crushed peanuts make for an interesting flavor and the addition of peanut butter and sesame oil enhances the peanut flavor even more.

5 from 5 votes

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Course: Lunch, Main Course

Cuisine: Chinese, Sichuan, Western China

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Wok
Food processor (optional)
Bowl
Serving platter or oval bowl

Ingredients

1 lb Chicken breast, skinless and boneless
2 tbsp Cornstarch, divided
2 tbsp Rice wine or sherry, divided
3 tbsp Soy sauce, divided
2 tsp Kosher salt, divided
¾ cup Roasted peanuts
2 tbsp Peanut butter, smooth or crunchy
3 medium Red peppers, fresh or dried, stemmed, seeded, and slivered
½ head Round cabbage
2 stalks Scallion, chopped
1 tbsp Ginger, peeled and finely chopped
3 cloves Garlic, minced
2 tbsp Pixian Doubanjiang (Sichuan hot bean sauce)
1½ tbsp Chinkiang Vinegar (or rice vinegar)
2 tsp Sugar
1 tbsp Toasted sesame oil
8 tbsp Peanut oil, divided

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Instructions

Prepare Ingredients - Cut cabbage in half and remove core. Cut into pieces about 1-inch square. Cut chicken breast into ¾-inch cubes and mix in a bowl with 1 tbsp cornstarch, 1 tbsp rice wine, 1 tbsp soy sauce and ½ tsp salt.
Put peanuts into food processor and pulse to chop peanuts to the size of rice. Transfer to a bowl. Add peanut butter, garlic, ginger, and scallion and chop into same size as chopped peanuts. Remove stems and seeds from red chiles and cut vertically into slivers. Toss into same bowl.
In a cup, combine 1 tbsp cornstarch with 1 tbsp rice wine, 2 tbsp soy sauce, 1½ tsp salt, vinegar, sugar.
Cook - In a wok over very high heat, heat 4 tbsp oil until smoking. Add cabbage and a pinch of salt. Stir fry until cabbage is beginning to soften, a few minutes. Transfer to a serving casserole. Cover to keep warm.
Heat remaining oil in wok until smoking. Add chicken cubes and spread in a single layer to lightly brown bottoms, 2-3 minutes. Break up cubes and quickly stir-fry just long enough to turn everything a pale white. Add bowl with peanuts and vegetables. Stir fry 1-2 minutes until fragrant. Add doubanjiang and stir-fry another minute. Stir cup with seasonings and add to the wok. Stir-fry everything together until sauce begins to thicken.
Move cabbage to the edges of the serving dish and scoop the chicken into to the center. Top with sesame oil and serve with white rice.

Notes

This dish refrigerates phenomenally well and might even be better the next day, microwaved or cold.

Nutrition