Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and uses everyday pantry ingredients. The chicken stays tender thanks to a simple marinade, while the sauce delivers a delicious balance of salty, sweet, and slightly spicy flavors. I also like how the peanuts add a satisfying crunch that complements the tender chicken perfectly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce (for the marinade)
- 10 dried red chilies
- 1 tablespoon sake or dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 cup vegetable or peanut oil (for stir-frying)
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon fresh ginger, minced
- 1/2 cup roasted peanuts
- Cooked steamed rice, for serving
Directions
- I combine the chicken with the cornstarch and soy sauce in a bowl and let it marinate for about 30 minutes.
- I whisk together the sake, soy sauce, sugar, salt, cornstarch, and sesame oil to make the sauce.
- I heat the oil in a wok or large skillet over high heat.
- I stir-fry the chicken for about 2 minutes until lightly browned, then remove it from the pan.
- I discard most of the oil, leaving about 2 teaspoons in the wok.
- I stir-fry the dried chilies and Sichuan peppercorns for a few seconds until fragrant.
- I add the minced ginger and cook for another 30 seconds.
- I return the chicken to the wok and stir-fry for about 1 minute.
- I pour in the prepared sauce and cook until it thickens and coats the chicken.
- I stir in the roasted peanuts and serve the dish immediately over hot steamed rice.
Servings and Timing
- Servings: 4
- Prep Time: 30 minutes (including marinating)
- Cook Time: 15 minutes
- Total Time: 45 minutes
Variations
- I add broccoli, bell peppers, or snow peas for extra vegetables.
- I replace the peanuts with cashews for a different crunch.
- I increase the number of dried chilies when I want a spicier dish.
- I use boneless chicken thighs for a juicier texture.
- I garnish the finished dish with sliced green onions and toasted sesame seeds for extra flavor.
Storage/Reheating
I store leftover Princess Chicken in an airtight container in the refrigerator for up to 3 days. When I’m ready to enjoy it again, I reheat it gently in a skillet over medium heat with a splash of water to loosen the sauce. I can also microwave individual portions in short intervals until heated through. I do not recommend freezing because the chicken and sauce can lose their best texture after thawing.
FAQs
What is Princess Chicken?
I think of Princess Chicken as a classic Chinese-style stir-fry featuring marinated chicken, a savory soy-based sauce, dried chilies, and crunchy peanuts.
Can I make Princess Chicken less spicy?
Yes. I simply reduce or omit the dried red chilies while keeping the rest of the ingredients the same.
Can I use chicken thighs instead of chicken breasts?
Yes. I often use boneless, skinless chicken thighs because they stay especially tender and juicy during stir-frying.
What should I serve with Princess Chicken?
I enjoy serving it with steamed white rice, fried rice, or noodles, along with steamed vegetables for a complete meal.
Can I prepare this recipe ahead of time?
Yes. I like marinating the chicken and mixing the sauce a few hours in advance so the stir-frying comes together even faster when it’s time to cook.
Conclusion
I keep coming back to Princess Chicken because it delivers bold flavors with minimal effort. The combination of tender chicken, aromatic ginger, savory sauce, and crunchy peanuts creates a satisfying meal that is perfect for both weeknight dinners and special occasions. I appreciate how easy it is to customize while still maintaining its classic Chinese-inspired taste.
PrintPrincess Chicken
Princess Chicken is a flavorful Chinese-inspired stir-fry featuring tender marinated chicken coated in a savory, slightly sweet sauce with a hint of spice. Finished with crunchy roasted peanuts and served over steamed rice, it’s a quick and satisfying meal for any night of the week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Halal
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce (for the marinade)
- 10 dried red chilies
- 1 tablespoon sake or dry sherry
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 cup vegetable or peanut oil (for stir-frying)
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon fresh ginger, minced
- 1/2 cup roasted peanuts
- Cooked steamed rice, for serving
Instructions
- Combine the chicken with 2 tablespoons cornstarch and 1 tablespoon soy sauce. Marinate for about 30 minutes.
- Whisk together the sake or dry sherry, 2 tablespoons soy sauce, sugar, salt, 1 teaspoon cornstarch, and sesame oil to make the sauce.
- Heat the vegetable or peanut oil in a wok or large skillet over high heat.
- Stir-fry the chicken for about 2 minutes until lightly browned, then remove it from the pan.
- Discard most of the oil, leaving about 2 teaspoons in the wok.
- Stir-fry the dried red chilies and Sichuan peppercorns for a few seconds until fragrant.
- Add the minced ginger and cook for another 30 seconds.
- Return the chicken to the wok and stir-fry for about 1 minute.
- Pour in the prepared sauce and cook until thickened and evenly coats the chicken.
- Stir in the roasted peanuts and serve immediately over steamed rice.
Notes
- Add broccoli, bell peppers, or snow peas for extra vegetables.
- Substitute cashews for the peanuts if desired.
- Reduce the dried chilies for a milder version or increase them for more heat.
- Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Store leftovers in the refrigerator for up to 3 days and reheat gently in a skillet with a splash of water.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 85 mg