About the Dish

Cashew chicken stir-fry, or 腰果鸡丁 (yāo guǒ jī dīng), is a popular Chinese stir fry that combines several contrasting textures in one wok: tender chicken, crisp vegetables, and crunchy cashews. Aromatics like garlic and ginger bring fragrance, while the sauce lightly coats everything with an appetizing shine.

The use of nuts in savory dishes is quite common in Chinese cooking, much like in classics such as Kung Pao Chicken where peanuts add richness and texture. The sauce in this dish is also a familiar example of the savory brown sauce often found in Chinese takeout dishes, such as Chicken Chop Suey. It is built mainly on oyster sauce and soy sauce, with just a subtle touch of sweetness.

Like many Chinese stir fries, cashew chicken comes together very quickly once the ingredients are prepared. Served with steamed rice, it makes a simple but deeply satisfying everyday meal.

Ingredients

Here are the ingredients you need for this recipe:

• Chicken thighs: they are ideal for this dish because they stay juicy and tender during stir frying. Chicken breast can also be used if preferred. In this case, pay extra attention not to overcook to avoid drying it out.
• Cashew nuts: It’s best to use raw cashews that are not seasoned or roasted.
• Onion and bell pepper: they add sweetness, freshness, and texture to the dish.
• Garlic and ginger: they are the aromatic foundation of many Chinese stir-fries.
• Seasonings: oyster sauce, light soy sauce, dark soy sauce, sugar, cornstarch, sesame oil, and white pepper

Cooking Procedure

Step 1. Prepare the chicken and vegetables

Cut the chicken into small bite sized cubes, roughly matching the size of the cashews. This gives the dish its classic appearance and helps everything cook evenly. 

Mix the chicken with cornstarch, white pepper and water until well combined. Then add a little oil to coat. Leave it aside while preparing other ingredients.

Cut the onion and bell pepper into chunks of similar size. Slice the garlic and julienne the ginger.

Step 2. Mix the sauce

In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, cornstarch and water until smooth. Then stir in sesame oil. 

Step 3. Fry the cashew nuts

Add the cashews and oil to a cold wok or skillet (frying pan). Place over low heat and fry slowly, stirring frequently, until the nuts turn golden. Transfer out leaving the oil behind.

Step 4. Sear the chicken

Using the same wok, sear the chicken over high heat. Spread the pieces out as much as possible so they sear properly rather than steam. Once the underside turns pale, toss and stir to quickly sear the other sides. Transfer the chicken out as soon as it turns pale all around and is nearly cooked through.

Step 5. Stir fry the vegetables

Use the remaining oil in the wok to sizzle garlic, ginger and onion until fragrant and the onion begins to soften around the edges. Add the bell pepper and cook briefly so it stays slightly crisp and vibrant.

Step 6. Season the dish

Return the chicken to the wok. Toss for a further minute. Stir the sauce again before pouring it in, as the cornstarch settles quickly at the bottom of the bowl. Continue stirring as the sauce thickens and coats everything evenly.

Turn off the heat and finally fold in the fried cashews.

How to get the best results

More takeout favorites

Looking for more inspiration for cooking Chinese takeout dishes at home? Check out these popular recipes:

Chow Mein (Chinese Fried Noodles, 炒面)

Black Pepper Beef Stir-Fry (黑椒牛柳)

Singapore Mei Fun (Singapore Rice Noodles, 星洲米粉)

Taiwanese Popcorn Chicken (盐酥鸡)

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Cashew Chicken Stir-Fry (腰果鸡丁)

Tender chicken, crunchy cashews and crisp vegetables tossed in a savory, glossy brown sauce, cashew chicken is a quick and tasty stir fry for any day.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 3

Calories 497kcal

Author Wei Guo

Ingredients

For the chicken

• 12 oz chicken thighs boneless skinless, or chicken breasts
• 1 teaspoon cornstarch
• ⅛ teaspoon white pepper
• 2 teaspoon water
• 1 teaspoon neutral cooking oil

For the sauce

• 1 tablespoon oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoon cornstarch
• 1 teaspoon sugar
• 3 tablespoon water
• 1 teaspoon sesame oil

You also need

• 2 tablespoon neutral cooking oil
• 4 oz cashew nuts raw
• 3 cloves cloves garlic sliced
• 5 slices ginger julienned
• 1 small onion cut into chunks
• 1 bell pepper cut into chunks

US Customary – Metric

Instructions

Marinate the chicken

• Cut the chicken into small bite-sized cubes, roughly matching the size of the cashew nuts. Place in a bowl and mix with cornstarch, white pepper and water, then add oil to coat. Set aside.

Mix the sauce

• In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, cornstarch, sugar, water, and sesame oil. Stir well and keep nearby.

Fry the cashew nuts

• Add the cooking oil and cashew nuts to a cold wok or skillet (frying pan). Place over low heat and fry gently, stirring often, until the cashews turn golden. Transfer out leaving the oil in the wok.

Sear the chicken

• Put the chicken in the wok. Stir fry over high heat until the pieces turn pale on the surface and are nearly cooked through. Remove from the wok and leave any oil behind.

Stir fry the vegetables

• Add garlic, ginger, and onion to the wok. Stir fry until the onion begins to soften and lightly char around the edges.
• Stir in the bell pepper and fry for about 1 minute until slightly softened but still crunchy. Return the chicken to the wok and toss for another minute  to combine.

Season the dish

• Give the sauce mixture a stir to loosen any cornstarch sitting at the bottom of the bowl, then pour it into the wok. Stir continuously until the sauce thickens and coats everything evenly.
• Turn off the heat and fold in the fried cashew nuts. Serve immediately.

Video

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 22g | Protein: 31g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 108mg | Sodium: 721mg | Potassium: 691mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1270IU | Vitamin C: 54mg | Calcium: 43mg | Iron: 4mg

About the dish

Today’s recipe, Chicken Corn Soup (Jī Róng Sù Mǐ Gēng/鸡茸粟米羹), is a Cantonese classic often found in overseas Chinese restaurants, especially takeout joints. Among Chinese soups, it stands out for being more substantial than Egg Drop Soup yet much quicker to prepare than Hot and Sour Soup.

This comforting dish is made with finely chopped chicken, partially mashed sweetcorn, delicate egg ribbons, and a lightly seasoned semi-thick broth. I love its balance of sweet and savory flavors, along with a gentle creaminess that is uncommon in Chinese soups, which are usually clear.

After many rounds of testing, I’m excited to share a homemade version that won my family over instantly. It has since become a regular request at our table, and I hope it brings the same joy to yours.

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Sweetcorn kernels. They can be freshly cut from cobs, drained from cans, or frozen.
• Chicken. Use any cut as long as it is skinless and boneless.
• Eggs. Optional, but they add extra taste and protein.
• Stock. I usually use chicken stock, but vegetable stock work well too.
• Cornstarch. it’s used to tenderize the chicken and to thicken the soup.
• Light soy sauce
• White pepper
• Sesame oil
• Scallions

Note: See recipe card at the end of the post for quantities.

Substitues & Variations

🌟 Corn choices

For this recipe I used fresh corn kernels, which are easy to find in supermarkets and have a bright, fresh taste. Another common option is canned cream-style corn, often used in Chinese chicken corn soup. It consists of crushed kernels in a thick base, giving the soup a richer, creamier texture. Since it already contains starch, sugar, and salt, remember to adjust the seasoning if you choose this version.

🌟 Chicken choices

Raw chicken breast is my go to choice for this recipe. But if you have cooked chicken on hand, you can simply swap it in and skip the marinating step. I often do this with leftovers from Roast Five-Spice Chicken or Smoked Chicken, and it works beautifully.

How it’s made

Step 1: Marinate the chicken

Slice the chicken into thin strips, then cut them crosswise into small cubes, matching the size of sweetcorn kernels. Mix the chicken pieces with light soy sauce, cornstarch, and a little water until well combined. This enhances its tenderness after cooking.

🌟 NOTE: If you find cutting raw chicken difficult, freeze it briefly until it becomes semi-solid. This makes dicing much easier.

Step 2: Prepare the corn

For Chinese chicken corn soup, the way you prepare the corn makes a big difference in both texture and flavor. Whether you use fresh, canned, or frozen kernels, chop them coarsely or give them a quick pulse in the food processor or blender to create the classic creamy body of the soup. This step breaks some of the kernels down so their starch and juice enrich the broth, while leaving others whole for pleasant bites and bursts of sweetness.

Step 3: Cook the coup

Heat the stock in a saucepan until it starts rolling, then add the chopped sweetcorn. When the soup comes back to a gentle simmer, add the marinated chicken and stir right away to keep the pieces from clumping.

Next, pour the beaten egg slowly, letting it set as it falls. Make a slurry with cornstarch and a little water, then stir it into the soup to give it a silky thickness.

🌟 NOTE: The chicken pieces cook through very quickly. Be careful not to overcook the soup so the chicken stays tender.

Step 4: Season and garnish

Season the soup lightly with white pepper and sesame oil. Depending on the saltiness of your chicken stock, adjust the salt quantity you need to balance the natural sweet taste of the soup. Finally, sprinkle finely chopped scallions, or cilantro, to garnish before serving.

Other warming soups

Looking for more soup ideas? Check out these popular recipes on my blog:

Hot and Sour Soup (Suan La Tang, 酸辣汤)

Chinese Pork Rib Soup (排骨汤)

Tofu Soup with Vegetables (豆腐鲜蔬汤)

Seaweed Egg Drop Soup (紫菜蛋花汤)

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Chicken Corn Soup

Simple ingredients, great taste, ready in minutes. Chinese chicken corn soup is the perfect fix when you crave something warm, filling, and comforting.

Course Soup

Cuisine Chinese

Prep Time 8 minutes minutes

Cook Time 5 minutes minutes

Total Time 13 minutes minutes

Servings 4

Calories 188kcal

Author Wei Guo

Ingredients

• 5 oz chicken any boneless, skinless cuts (see note 1)
• 1 teaspoon light soy sauce
• 2 tablespoon cornstarch divided
• 1½ cup sweetcorn kernels or a can of cream-style sweetcorn (see note 2)
• 4 cups chicken stock or vegetable stock
• 2 eggs lightly beaten
• 1 teaspoon sesame oil
• ¼ teaspoon ground white pepper
• Salt to taste
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

• Cut the chicken into tiny pieces, about the size of sweetcorn kernels. Place them in a bowl and add light soy sauce, 1 tablespoon cornstarch, and 1 tablespoon water. Mix well and set aside.
• Prepare the sweetcorn. You can use fresh kernels cut from the cob, canned kernels (drained), or frozen ones. Coarsely chop them, or pulse briefly in a food processor or blender until about half the kernels are mushy while the rest remain whole (see note 2 if using canned cream-style sweetcorn).
• Bring the stock to a full boil, then add the sweetcorn along with any juice. Once the soup returns to a gentle boil, stir in the marinated chicken, swirling immediately to separate the pieces.
• Slowly drizzle in the beaten egg in a thin stream. Mix the remaining 1 tablespoon cornstarch with a little water to make a slurry, then pour it into the pot to thicken the soup.
• Finally, season with white pepper, salt, and sesame oil. Turn off the heat and garnish with chopped scallions before serving.

Video

Notes

1. You may also use cooked chicken as substitute. Dice it then add to the soup at the end.

2. If using canned cream-style corn, which already contains starch, sugar, and salt, remember to adjust the seasoning in the recipe.

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 19g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 199mg | Potassium: 403mg | Fiber: 2g | Sugar: 3g | Vitamin A: 324IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

Crisp, tangy, and lightly spiced, these Chinese-style pickled vegetables are ready overnight with just a few pantry ingredients. The ideal side dish to prep ahead and brighten up any meal.

About the dish

These overnight pickled vegetables are a popular side dish in Sichuan cuisine. Its name, Xǐ Zǎo Pào Cài (洗澡泡菜), literally means “bath pickle” and refers to how the vegetables are briefly soaked in brine rather than fermented over a long period.

It captures the essence of Sichuan flavor: aromatic, tingly, and slightly sweet. Without requiring a fermentation jar or weeks of waiting, the result is light and crisp, perfect for anyone craving something refreshing with a gentle kick.

Compared to long-fermented vegetables, this version tastes more delicate and clean. It’s meant to be enjoyed fresh, offering instant satisfaction with minimal effort.

Ingredients

Here are the ingredients you need for overnight pickled vegetables:

• Vegetables: cucumber, carrot, red radish, celery, and chili pepper
• Ginger
• Sichuan peppercorns
• Bay leaves
• Star anise
• Salt
• Sugar
• White rice vinegar, or white wine vinegar

Vegetable choices

For vegetables, go for those that are naturally crisp and hold up well after soaking. Cucumber, carrot, and celery are classics. Red radish adds a lovely color and a subtle bite, while chili peppers bring a touch of heat. Other options include daikon, bell pepper, celtuce, and cabbage. Feel free to mix and match as this is a forgiving recipe that welcomes improvisation.

Brine ratio

The pickling brine follows a simple ratio that’s easy to scale and adjust to your taste. For 1 lb (450 g) of vegetables, you’ll need:

• 1 tablespoon salt
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1½ cups water

Before adding the vegetables, always taste the brine. It should be slightly salty, mildly sweet, and gently tangy. Adjust as needed to suit your preference.

Salt and water

For this kind of quick pickle, there’s no need to worry about using special pickling salt. Table salt, sea salt, or kosher salt all work fine. Their saltiness varies slightly, but it won’t noticeably affect the final result.

The same flexibility applies to water. Traditional methods often call for boiled then cooled water, and some recipes suggest using filtered water. But these aren’t strict requirements. If your tap water is safe to drink, you can use it directly.

How it’s made

Step 1: Wash and cut the vegetables into bite-sized pieces. Salt them briefly to draw out moisture, then drain.

Step 2: Start preparing the brine by using a little hot water to dissolve the salt and sugar, and to help release the aroma of the spices. Then add cold water, followed by the vinegar and ginger.

Step 3: Combine the vegetables and brine in a container. Top up with extra water to make sure everything is submerged.

Step 4: Seal and refrigerate overnight. Ready to eat the next day.

Serving ideas

You can enjoy these pickled vegetables as they are. For extra aroma and depth, a small drizzle of chili oil or toasted sesame oil just before serving can elevate the flavor even further.

In Sichuan households, this pickle is often enjoyed as a refreshing appetizer at any meal: breakfast with congee, lunch with noodles, or dinner with stir-fries. Its crisp texture and tangy-savory flavor balance richer, heavier dishes.

Here are some serving ideas (I’d love to know your creative ways to enjoy it too, so make sure to leave a comment!)

• Serve it alongside rich, savory, meat-focused mains, such as Braised Pork Belly, Sweet and Sour Ribs, and Three-Cup Chicken, for a light, refreshing contrast.
• Mix the pickled vegetables, cut into thin strips, into any noodle dishes for added crunch, vibrant color, and tangy taste. They are perfect as topping for Dan Dan Noodles, Sichuan Cold Noodles, and Scallion Oil Noodles.
• Use it as one of the fillings for folded bao buns. Its crispy texture goes well with fluffy bao and any savory protein filling.

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Chinese Overnight Pickled Vegetables (洗澡泡菜)

Crisp, tangy, and lightly spiced, these Chinese-style pickled vegetables are ready overnight with just a few pantry ingredients. The ideal side dish to prep ahead and brighten up any meal.

Course Side Dish

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 25 minutes minutes

Rest 12 hours hours

Servings 6

Author Wei Guo

Ingredients

• 1 lb vegetables, such as cucumber, carrot, red radish, celery, or chili pepper see note 1
• 3 teaspoon salt divided
• 2 tablespoon sugar
• 1 teaspoon Sichuan peppercorns
• 2 bay leaves
• 1 star anise
• 2 tablespoon white rice vinegar or white wine vinegar
• 5 slices ginger
• Chili oil or toasted sesame oil, for serving (optional)

US Customary – Metric

Instructions

• Wash the vegetables and peel if needed. For cucumbers, carrots, or celery, cut into chunky sticks. Halve the red radish. Chop chili peppers into large pieces if using.
• In a large bowl, toss the vegetables with 1 teaspoon of salt. Leave for 20 minutes to draw out moisture, then drain off any liquid.
• In an airtight container large enough to hold the vegetables, combine the remaining 2 teaspoons of salt, sugar, Sichuan peppercorns, bay leaves, and star anise with ¼ cup (60 ml) of hot water. Let it sit for 10 minutes to cool slightly and fully dissolve the salt and sugar. Then add 1¼ cup (300 ml) of cold water, along with the white vinegar and ginger slices.
• Add the drained vegetables. If needed, top up with more water so everything is fully submerged.
• Seal with a lid and refrigerate overnight. The pickles are ready the next day. For best quality, consume within 5 days. Always use clean, dry utensils to take them out.
• To make the pickle extra tasty, add a dash of chili oil, or sesame oil, when serving (see note 2).

Video

Notes

1. Other vegetable options include daikon (white radish), bell pepper, celtuce, cabbage, etc. Feel free to mix and match.

2. Only add chili oil or sesame oil after removing the vegetables from the pickling container, which should remain completely oil-free.

About the dish

What comes to mind when you think of lettuce? Many picture a simple salad, but in Chinese cooking it carries a little extra symbolic meaning. As I explained in a Tasting Table interview, the Chinese word for lettuce, 生菜 (Shēng Cài), sounds like 生财 (Shēng Cái), meaning ‘bringing in wealth’. So beyond everyday meals, this humble vegetable often appears on elaborate Chinese New Year feasts as a wish for prosperity.

Today’s dish, Lettuce with Oyster Sauce (Háo Yóu Shēng Cài/蚝油生菜), shows a popular way to transform its crisp leaves into something warm, savory, and deeply satisfying.

It’s typically served warm with steamed rice, alongside protein dishes like Pepper Steak, Hunan Chicken, etc. Quick to make and full of flavor, it’s proof that simple vegetables can truly shine.

Ingredients

Here are a simple list of ingredients you need for this recipe:

• Lettuce (learn more below)
• Oyster sauce (learn more below)
• Dark soy sauce, to enhance the appetizing color
• Sugar, to balance the saltiness
• Cornstarch, to thicken the sauce
• Garlic, to add extra aroma

Lettuce choices

Among the many types of lettuce, those with tightly packed leaves, such as little gem lettuce (used in the recipe photos), romaine, and iceberg, are the best choices for this dish. Their sturdy structure and crisp texture hold up well during quick blanching.

In contrast, loose leaf varieties like green or red leaf lettuce, oak leaf lettuce, and butter (Boston) lettuce are too tender and will wilt too much when cooked.

Oyster sauce & vegan substitute

Oyster sauce (háo yóu/蚝油) is a staple in Chinese cooking, especially in Cantonese cuisine. It has a glossy brown color and a thick, honey-like consistency. Made with oyster extracts (from cooked oysters), it delivers a deep umami flavor that enhances almost any ingredient.

Obviously, this lettuce with oyster sauce dish isn’t vegetarian/vegan. But there’s a great alternative: vegetarian oyster flavored sauce (素食蚝油). Made from shiitake mushroom essence, it offers a similar savory taste and works beautifully in this recipe.

Variations

This lettuce recipe shows how vegetables can be cooked in a simple yet delicious way. Using the same method and seasoning, you can prepare other vegetables just as easily. A classic example is Chinese broccoli (gai lan) with oyster sauce. Regular broccoli, asparagus, snow peas, and bok choy also work well.

Just be sure to adjust the blanching time depending on the vegetable. For instance, broccoli florets usually need 2 to 3 minutes in boiling water to cook through.

Other vegetable dishes

If you love vegetables as much as I do, check out my vegetable recipe collection:

Broccoli with Garlic Sauce (蒜蓉西兰花)

Napa Cabbage Salad (凉拌大白菜)

Bok Choy Stir-fry (蒜蓉小白菜)

Chinese Spinach Salad with Ginger Dressing

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Lettuce with Oyster Sauce (蚝油生菜)

Briefly blanched lettuce topped with a sticky, garlicky, umami-rich sauce, Chinese lettuce with oyster sauce turns everyday greens into something truly flavorful.

Course Side Dish

Cuisine Chinese

Prep Time 3 minutes minutes

Cook Time 3 minutes minutes

Total Time 6 minutes minutes

Servings 4

Calories 46kcal

Author Wei Guo

Ingredients

• 1 lb little gem lettuce or romaine lettuce, iceberg lettuce (see note 1)
• 1½ tablespoon oyster sauce (see note 2)
• ½ teaspoon dark soy sauce
• ½ teaspoon cornstarch
• ½ teaspoon sugar
• 3 tablespoon water
• ½ tablespoon cooking oil
• 4 cloves garlic sliced

US Customary – Metric

Instructions

• Wash the lettuce and separate the leaves. If they’re large, tear them into big pieces by hand.
• Bring a pot of water to a boil, then turn off the heat. Add the lettuce and gently press the leaves down with a spatula to keep them submerged. After 10 to 20 seconds, drain well and transfer to a serving plate.
• In a small bowl, mix oyster sauce, dark soy sauce, sugar, cornstarch and water.
• In a skillet/wok, fry garlic in oil over medium heat. Once the garlic slightly browns, turn off the heat and pour in the sauce. Stir until thickened.
• Pour the sauce onto the lettuce. Serve immediately.

Video

Notes

1. Loose leaf lettuce, such as green or red leaf lettuce, oak leaf lettuce, and butter (Boston) lettuce are not suitable for this recipe.

2. Vegetarian/Vegan option: you may replace regular oyster sauce with vegetarian oyster flavoured sauce which is made from the essence of shiitake mushrooms.

Nutrition

Serving: 1serving | Calories: 46kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 236mg | Potassium: 297mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9877IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 1mg

About Napa cabbage

Napa cabbage, also known as Chinese cabbage or Chinese leaf, is called Dà Bái Cài (大白菜) in Chinese, meaning “big white vegetable.” A staple in Chinese cooking, it’s valued for its mild flavor and versatility.

Its oblong head has tightly packed leaves that are crisp and juicy at the base, becoming tender and leafy toward the top. The leafy part ranges from pale yellow to bright green, depending on the variety and growing conditions. This natural mix of texture and color makes it perfect for dishes that balance crunch and softness.

In Chinese cuisine, Napa cabbage features in everything from stir-fries like Hot & Sour Napa Cabbage, to dumpling fillings such as in Pork & Cabbage Dumplings, and braised dishes like Lion’s Head Meatballs. It absorbs flavors well and holds up beautifully, whether cooked or served raw.

Other veggies & nuts

To accompany the Napa cabbage, you’ll need a few more ingredients to contribute flavor and texture:

• Fresh chili pepper – for vibrant color and uplifting heat. Choose any variety that suits your spice tolerance.
• Red onion– for its refreshing aroma and crisp texture. I’m usually not a fan of raw onion, but I absolutely love it in this salad (and in the classic Xinjiang Tiger Salad), thanks to the tangy dressing that balances out the sharpness.
• Cilantro (coriander) – for its unique fragrance. Feel free to skip it if it’s not your cup of tea.
• Roasted peanuts & sesame seeds – they add another dimension to the dish: a deep nutty flavor and a satisfying crunch.

🛎 Note: If you only have raw peanuts or sesame seeds, simply toast them in a dry skillet (without any oil) over low heat. Don’t skip this step if you want the best possible flavor!

The star dressing

For any salad recipe, a tasty and well-balanced dressing is always the key to success. For this particular dish, I experimented with several combinations and eventually found the perfect formula, which I’m very proud to share.

Classic Chinese salad dressings typically call for light soy sauce—for its salty, umami taste; black rice vinegar—for its complex tang; and sesame oil—for an extra-rich, nutty kick.

On top of these essential condiments, a few other elements make this dressing special:

• Lime juice: Although not widely used in most of China, lime plays an important role in the cuisine of Yunnan, a southwestern province that borders several Southeast Asian countries. Its highly citrusy and fragrant juice adds another dimension of tangy flavor that I find especially pleasing.
• Sugar: This is key to balancing the savory and sour notes. Think of the popular “sweet and sour” flavor profile, and you’ll understand why it’s needed here. You can use honey or other sweeteners as alternatives if you prefer.
• Garlic: You can hardly go wrong with a bit of minced garlic in a salad dressing—it adds a mild, aromatic heat.

Pairing ideas

This Napa cabbage salad gives any meal a light and refreshing lift. Here are some protein-rich dishes I often serve with this salad on the side:

Easy Char Siu (Chinese BBQ pork, 叉烧)

Oyster Sauce Chicken (蚝油焖鸡)

Sweet and Sour Ribs (糖醋排骨)

Chinese Five Spice Chicken (五香烤鸡)

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Napa Cabbage Salad (凉拌大白菜)

A crisp and refreshing Chinese Napa cabbage salad tossed with a bold, tangy dressing and crunchy toppings. Simple, quick, and seriously tasty!

Course Salad

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 6 minutes minutes

Total Time 6 minutes minutes

Servings 4

Calories 138kcal

Author Wei Guo

Ingredients

• ½ medium Napa cabbage about 1 lb (450g)
• 2 fresh chili peppers or to taste
• ½ medium red onion about 3.5 oz (100g)
• 1 small bunch cilantro
• ¼ cup roasted peanuts about 1 oz (30g)
• 1 teaspoon roasted sesame seeds

for the dressing

• 1 tablespoon light soy sauce
• 1 tablespoon black rice vinegar
• 1 tablespoon lime juice from half of a lime
• 1 tablespoon sugar or honey
• 1 tablespoon sesame oil or Chinese chili oil
• 1 teaspoon garlic minced

Instructions

• Separate the Napa cabbage leaves and rinse them under running water. Shake off excess water, or better yet, pat each leaf dry with paper towels. Stack several leaves at a time and lay them flat on a cutting board. Starting from the root end, slice them crosswise into thin strips.
• Remove the stems and seeds from the chili peppers, then slice them to match the size and length of the cabbage strips. Similarly prepare the onion. Cut the cilantro into sections.
• Add all the dressing ingredients to a small bowl and mix well until the sugar is fully dissolved.
• Put all the vegetables in a large mixing bowl, top with peanuts and sesame seeds, then pour the dressing over them (see note 2). Toss everything vigorously to help the flavors absorb. Transfer the salad to a serving plate and enjoy.

Video

Notes

1. To achieve an extra crunchy texture, use only the white part of the Napa cabbage and save the green leafy part for other dishes, such as soups, stir-fries, or braised dishes.

2. Don’t mix the vegetables with the dressing until you’re ready to serve. Letting the seasoned salad sit too long isn’t ideal, as the salty condiments in the dressing will draw out excess moisture, making the salad overly wet.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Sodium: 320mg | Potassium: 461mg | Fiber: 3g | Sugar: 7g | Vitamin A: 709IU | Vitamin C: 66mg | Calcium: 111mg | Iron: 1mg

About the dish

The term Chow Mein, meaning “stir-fried noodles,” comes from the sound of its Cantonese name. A super popular dish, it appears on almost every Chinese takeout menu.

You’ll usually see variations using different proteins, but the flavor profile is more or less universal, with soy sauce and oyster sauce serving as the key sources of umami.

Today’s beef chow mein features a different flavor booster: Sha Cha Sauce, a versatile condiment I always keep in the kitchen (learn more about it in the next section). If you’ve tried my recipes for Sha Cha Chicken or Sha Cha Beef, you already know how much it can elevate a dish.

Ingredient notes

Note: Precise ingredient quantities are in the recipe card below .

Noodles

Egg noodles are typically used in Chinese stir-fried dishes such as Chicken Chow Mein and Lo Mein, which I shared earlier. You may use dried, fresh, or precooked egg noodles. When testing this beef chow mein recipe, I used dried thin ones (see image above), which are often found in Wonton Noodle Soup. They cook quickly and have a pleasant, springy texture that doesn’t turn mushy when boiled and then stir-fried.

Beef

Several cuts of beef work well for this recipe. This time, I used sirloin steak (referred to as rump steak in the UK, Australia, and New Zealand), which has some marbling and is tender when prepared and cooked properly. Other good options include flat iron, flank, skirt, and tenderloin.

Vegetables

I chose red chili pepper, bok choy, and onion for their vibrant color combination, crunchy texture, and distinct flavors. You’ll also need some garlic for added aroma.

Sha Cha Sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled Shacha or Sacha, is a savory Chinese condiment made from dried seafood, aromatics, and spices. Popular in Teochew, Fujian, and Taiwanese cuisines, it’s known for its deep umami flavor and versatility.

This versatile sauce is a thick, brown paste topped with a layer of reddish oil. Be sure to stir well to combine the two components before using. The most widely recognized brand is Bull Head/牛頭牌 (see two different packages in the image above).

Although labeled “Barbecue Sauce” in English, Sha Cha is not the same as Char Siu sauce (叉烧酱), which is used for Chinese BBQ pork, or the sweet, peanut-based Satay sauce (沙爹酱), often served with grilled meat skewers.

Other condiments

• Light soy sauce, for the savory and umami taste
• Dark soy sauce, for a hint of sweetness and appetizing brown shine
• Cornstarch, for tenderizing the beef
• Shaoxing rice wine, for balancing the meat flavor

Recipe

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Beef Chow Mein with Sha Cha Sauce

With stir-fried egg noodles, tender meat, crunchy veggies, and super umami Sha Cha sauce, this beef chow mein wins your heart with every mouthful.

Course Main Course

Cuisine Chinese

Prep Time 8 minutes minutes

Cook Time 8 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 424kcal

Author Wei Guo

Ingredients

• 10 oz beef see note 1 for cut options
• 2 teaspoon cornstarch
• 1 teaspoon Shaoxing rice wine
• 2½ tablespoon neutral cooking oil divided
• 3 tablespoon Sha Cha Sauce see note 2
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 7 oz dried egg noodles or 1 lb (450g) pre-cooked egg noodles
• 3 cloves garlic minced
• 3.5 oz onion sliced, about 1 cup
• 1.8 oz fresh chili pepper sliced, about ½ cup
• 2.8 oz bok choy sliced, about 1 cup

US Customary – Metric

Instructions

Marinate the beef

• Cut the beef, across it grains, into thin slices or strips, then place it in a bowl. Add cornstarch, Shaoxing rice wine, and 1 tablespoon of water. Rub well until the liquid is fully absorbed. Add ½ tablespoon of oil and mix to coat the meat evenly.
  

Mix the sauce

• In a small bowl, mix Sha Cha sauce, light soy sauce, dark soy sauce with 3 tablespoon of water.
  

Cook the noodles (skip if using precooked noodles)

• Bring plenty of water to a rolling boil, then add the noodles. Cook until they are just underdone (bite one strand to test). Drain, then cut the noodles into shorter strands using scissors. Set aside.
  

Sear the beef

• Heat an empty wok over high heat until it starts to smoke. Add 1 tablespoon of oil and swirl it around to coat a larger area (If using non-stick cookware, add the oil first, then heat it up.) Add the marinated beef, spreading the pieces out so they sear quickly. Once the bottom side of the meat loses its pink color, flip and toss to sear the other side. Transfer to a plate as soon as no pinkness remains.
  

Fry the vegetables

• Pour the remaining oil into the wok, then add the garlic and onion. Stir-fry until the onion just begins to wilt. Add the chili pepper and bok choy, and stir-fry for about 30 seconds. 
  

Combine the dish

• Add the cooked noodles and beef, then toss to loosen the noodles and combine everything evenly. Finally, pour in the sauce mixture and continue tossing until the seasoning is evenly distributed.
  

Notes

1. Choose beef cuts that are suitable for quick stir-frying, such as sirloin, flat iron, flank, skirt, and tenderloin.

2. Learn more about Sha Cha Sauce in the “Ingredient Notes” section above. You may use XO sauce as a substitute.

 

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 23g | Protein: 17g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 519mg | Potassium: 362mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1009IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 3mg

Serving

After shooting the recipe, we had this dish for lunch. Although it was no longer hot, the flavor was still spot on. My daughter usually doesn’t fancy spicy food, but the heat from the chili pepper mellowed during cooking, so she was quite happy with the subtle hint of spiciness. As for the rest of the family, who adore hot food, they stirred in some homemade Chili Oil. Even Better!

When I have extra time, I like to pair this all-in-one quick meal with a light soup to balance out its dryness. Seaweed Egg Drop Soup or Tomato Egg Drop Soup are my go-to options.

Variations

There’s plenty of room for variation in this chow mein recipe. You can swap the beef for your favorite protein: chicken (see image above), pork, shrimp, egg, or pressed tofu. For the first four options, follow the same cooking order as with beef. Tofu, however, can be added along with the vegetables.

Feel free to use other vegetables too, such as bean sprouts, bell peppers, celery, Napa cabbage, snow peas, mushrooms, or whatever you have on hand. After all, stir-fried noodle dishes, just like fried rice, are perfect for a fridge raid!

Other noodle dishes

Looking for other tasty noodle recipes? Try these popular ones:

Hot and Sour Noodles (Suan La Mian, 酸辣面)

Xi’an Biang Biang noodles

Dan Dan Noodles (Spicy Sichuan Noodles, 担担面)

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

About the dish

Today, I’m adding another recipe to my Sichuan food repertoire: Suān Là Miàn (酸辣面), or hot and sour noodles. This simple dish is commonly found in humble breakfast and lunch eateries. As the name suggests, the spicy and tangy flavors shine through the strands of noodles, delivering an exciting and satisfying kick to the palate.

It’s a close cousin of another Sichuan classic: Suān Là Fěn (酸辣粉), or hot and sour glass noodles. The main difference lies in the noodles themselves—today’s recipe uses regular wheat flour noodles, while the other features slippery, translucent noodles made from sweet potato starch. What they both share is a bold, complex flavor profile that’s hard to resist.

If you’re a fan of Dan Dan Noodles or Chongqing Noodles, this recipe should be next on your list—especially when you’re short on time but craving bold flavors.

Suan La Fen

Try this variation using glass noodles

Get the recipe

Ingredients and substitutes

Here is what you need to make hot and sour noodles:

• Dried or fresh noodles, preferably the thin ones
• Leafy greens, such as bok choy, spinach
• Garlic and scallions
• Chili flakes, or ground dried chili
• Ground Sichuan pepper, or ground white pepper
• Black rice vinegar, e.g., Chinkiang (Zhenjiang) vinegar/镇江香醋
• Light soy sauce
• Sesame seeds and toasted peanuts
• Eggs

🌟 NOTE: The sour element of this dish comes from black rice vinegar, which has a uniquely complex aroma in addition to its strong tangy taste. Since it’s the key seasoning in this dish, I don’t recommend replacing it with other types of vinegar. You can find it in all Chinese supermarkets and on major online shopping platforms. To learn more about it, check out my post on 10 Must-Have Chinese Condiments.

Cooking procedure

The following steps are for preparing a single bowl of hot and sour noodles. To make multiple servings, simply multiply the ingredients and follow the same instructions.

Step 1: Prepare the seasoning

In a serving bowl, add chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic. Heat 2 tablespoons of cooking oil until it’s smoking hot, then pour most of it over the spices (reserving a little for the next step). This process helps fully release the aroma of the ingredients.

Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and a pinch of sugar.

Step 2: Fry the egg

Use the reserved oil to fry an egg. Cook just one side, as shown in the image above, or both sides if you prefer the yolk fully cooked.

Step 3: Cook the noodles

In a large saucepan or a wok, bring water to a rolling boil. Add the noodles and cook over medium heat. Just before they’re fully done, add the leafy greens of your choice for a quick blanch.

Step 4: Assemble the dish

Spoon some of the noodle cooking water into the bowl to dilute the seasonings and create a broth.

Then, transfer the noodles and greens to the serving bowl. Top with the fried egg, finely chopped scallions, and crushed toasted peanuts.

Variations

If you’re a longtime fan of my blog, you’ve probably already made my Chili Oil recipe—it’s the No. 1 kitchen staple I recommend everyone try. If so, you can use it directly for this recipe.

Here’s how to adapt it: Use half the amount of hot oil to sizzle minced garlic and Sichuan pepper, then add a tablespoon of homemade chili oil (or a good store-bought equivalent).

To make this dish more substantial, you can add other protein toppings such as poached chicken, pan-fried shrimp, or slices of Char Siu pork.

For a vegan option, replace the fried egg with sliced smoked tofu, a few spoonfuls of silken tofu, or a handful of blanched edamame beans.

More noodle dishes

Looking for more mouthwatering noodle recipes? Try these ones:

Yunnan Rice Noodle Soup

Zha Jiang Mian (Fried Sauce Noodles, 炸酱面)

Hot Dry Noodles (Re Gan Mian, 热干面)

Chicken Chow Fun (Fried Rice Noodles, 鸡肉炒粉)

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Hot and Sour Noodle Soup (酸辣面)

This might become your new favorite! Sichuan hot and sour noodles are quick to make and packed with irresistible flavors—a perfect dish for anyone who loves a spicy, tangy kick.

Course Main Course

Cuisine Chinese

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 6 minutes minutes

Total Time 8 minutes minutes

Servings 1 bowl

Calories 702kcal

Author Wei Guo

Ingredients

• ½ tablespoon chili flakes or ground dried chili
• ½ teaspoon sesame seeds
• ⅛ teaspoon ground Sichuan pepper or ground white pepper
• 1 teaspoon garlic minced
• 1½ tablespoon neutral cooking oil
• 2 tablespoon black rice vinegar
• 1 tablespoon light soy sauce
• 1 pinch sugar
• 1 egg
• 1 portion noodles fresh or dried, see note
• 1 handful leafy greens e.g. bok choy, spinach
• ½ stalk scallions finely chopped
• 1 tablespoon roasted peanuts crushed

Instructions

• To start, place chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic in a serving bowl. Heat the cooking oil until it’s very hot, then pour most of it over the mixture, leaving the rest in the wok. Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and sugar.
• Using the leftover oil, fry an egg. You can leave the yolk runny by cooking just one side, or flip it if you prefer it well done.
• Bring a pot of water to a boil and cook the noodles over medium heat. Just before they’re fully cooked, add a handful of leafy greens to blanch briefly.
• Ladle about 1¼ cup (300ml) of the noodle boiling water to the prepared bowl. Then add the drained noodles and greens. Top everything with the fried egg, a sprinkle of chopped scallions, and roasted peanuts.

Notes

For an average appetite, a good portion of noodles is about 5 oz (140g) of fresh noodles or 3 oz (85g) of dried noodles.

Nutrition

Serving: 1serving | Calories: 702kcal | Carbohydrates: 83g | Protein: 24g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 90g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 164mg | Sodium: 2833mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1938IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 3mg

About the dish

Do you crave a bowl of soothing soup from time to time? I know I often do! One of my go-to favorites is Seaweed Egg Drop Soup—a dish that often comes to mind when I want something quick, nourishing, and full of umami flavor.

At its heart, this soup is a variation of Classic Chinese Egg Drop Soup, with an added taste of the sea from dried laver (seaweed) and papery dried shrimp (I’ll explain more about these ingredients later). Despite being seasoned with just a few simple condiments, it’s surprisingly tasty!

Much like Tomato and Egg Stir-Fry, often called the “National Dish of China”, this soup is one of those humble, homely dishes that many Chinese people learn to cook from a young age. If you’re curious about what authentic Chinese home cooking tastes like, I highly recommend giving this recipe a try.

Ingredients

Here is a short list of ingredients you need for this soup:

• Dried laver seaweed (learn more below)
• Eggs
• Papery dried shrimp (learn more below)
• Scallions
• Light soy sauce
• Black rice vinegar
• Sesame oil
• White pepper

About dried laver seaweed

Dried laver is the star ingredient of this dish. Known as Zǐ Cài/紫菜 (which literally means “purple vegetable”), it’s a type of seaweed commonly used in Chinese cuisine, especially in salads and soups. It’s the same variety as Japanese nori (used for sushi), but it often comes in a looser, more natural form. It softens quickly in water and adds a delicate, savory, ocean-like umami flavor.

In Chinese/Asian shops, Zǐ Cài is usually sold as a round, compact disk wrapped in plastic. It’s almost black in color with a hint of purple, and it turns a dark green hue once cooked.

Don’t confuse it with kelp (Hǎi Dài/海带), which is another type of seaweed with a much thicker, chewier texture.

About papery dried shrimp

Papery dried shrimp are tiny, very lightweight shrimp that have been sun-dried until crisp and delicate. They add a subtle seafood aroma and a savory depth to soups, dumpling filling, and stir-fries. You can use regular dried shrimp as a substitute for this recipe (see adaptation tips in the cooking instructions below).

Cooking procedure

Step 1: Infuse the oil

Add a splash of oil to a large saucepan or a wok, then place it over medium heat. Once the oil is warm, add the papery dried shrimp along with the light color parts of the scallions. Let them sizzle gently, stirring now and then, until they become fragrant and lightly golden (be careful not to burn then though).

🌟 NOTE: If using regular dried shrimp, remember to soak them to soften, then chop them finely to help release their flavor and mimic the lighter texture.

Step 2: Cook the eggs

Pour in water, gently as it may splatter slightly. Bring the water to a boil. Once the water is bubbling, start pouring in the lightly beaten eggs.

With one hand, slowly drizzle it into the saucepan in a thin, steady stream. At the same time, use your other hand to stir the soup gently in one direction—this helps create those beautiful egg strands.

🌟 NOTE: To enhance the flavor even more, use unsalted chicken or vegetable stock instead of water.

Step 3: Add the seaweed

As soon as the egg has set, add the seaweed, torn into small pieces, into the saucepan. Let it simmer for about 30 seconds, then turn off the heat.

🌟 NOTE: Most packaged dried laver seaweed is pre-cleaned and can be used directly. However, if the package recommends cleaning to avoid any dust or gritty bits, give it a quick rinse under cold water, then drain.

Step 4: Season the soup

Season the soup with light soy sauce, black rice vinegar, sesame oil, and a little salt and white pepper, adjusting to taste.

Finish by scattering the green parts of the scallions over the top for a vibrant lift. Serve the soup warm, and enjoy!

🌟 NOTE: In Chinese households, this soup typically has a clear, watery broth. However, if you prefer a thicker consistency, you can add a cornstarch slurry (see my recipe for Classic Egg Drop Soup for instructions).

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Seaweed Egg Drop Soup (紫菜蛋花汤)

Enjoy this humble and effortless Chinese seaweed egg drop soup – light, comforting, full of umami, and ready in minutes.

Course Side Dish

Cuisine Chinese

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 92kcal

Author Wei Guo

Ingredients

• ¼ oz dried laver seaweed aka Zi Cai/紫菜 (see note 1)
• 3 eggs
• 1 teaspoon neutral cooking oil
• 2 stalks scallions finely chopped
• 1 tablespoon papery dried shrimp or regular dried shrimp (see note 2)
• 1½ tablespoon light soy sauce
• ½ tablespoon black rice vinegar
• 1 teaspoon sesame oil
• ¼ teaspoon salt or to taste
• ⅛ teaspoon ground white pepper

US Customary – Metric

Instructions

• Heat oil in a saucepan, then add papery dried shrimp and the light green part of the scallions. Sizzle until fragrant.
• Carefully pour in 4 cups (1000ml) of water and bring it to a boil.
• Use one hand to pour in the beaten eggs in a thin stream, while swirling the water in one direction with a spoon held in the other hand.
• Once the egg strands form, add the seaweed, torn into small pieces. Leave to simmer over low heat for 30 seconds.
• Turn off the heat and season the soup with light soy sauce, black rice vinegar, sesame oil, salt, and white pepper.
• Finally, garnish with the remaining scallions and serve warm.

Notes

1. Dried laver (Zǐ Cài/紫菜) is the same type of seaweed as Japanese nori, but it often comes in a looser form, typically packed into a round disk and wrapped in plastic. See the blog post above to learn more.

2. If using regular dried shrimp as a substitute, soak it to soften, then chop it finely.

Nutrition

Serving: 1serving | Calories: 92kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 182mg | Sodium: 715mg | Potassium: 89mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

About the dish

Today’s recipe, Lemon Chicken (柠檬鸡), is a healthier twist on a popular American Chinese takeout dish. What sets it apart from the traditional version is the absence of deep-frying—a cooking method I tend to avoid for everyday meals. After several rounds of testing, I’m excited to share this faster, lighter version with you.

Chicken thighs are first pan-fried in a bit of oil to develop a golden sear, then braised in a soy sauce-based broth. Lemon slices are added at the end to brighten the dish with a refreshing tang.

It cooks much faster than the deep-fried version—and there’s no greasy mess in the kitchen! Ever since I started making it, my family has kept asking for more. Give it a try—I’m sure it’ll earn a spot in your regular meal rotation too.

Ingredients

You’ll only need a handful of common ingredients to cook this dish.

• Chicken thighs
• Lemons, unwaxed
• Soy sauce, both the light and dark versions for optimal taste and color
• Sugar, for balancing the sour taste
• Scallions, for extra aroma and garnish

About chicken cuts

Like with my recipe for Scallion Chicken Chops, I like to use skin-on chicken cuts for this dish. The skin, first browned in oil and then braised in the sauce, adds so much flavor and gives the dish an appetizing look.

When shooting this recipe, I used chicken thighs, but leg quarters would work well too. You can use skinless thighs if you’d rather not deal with bones.

Chicken wings or drumsticks are also great alternatives, as they are equally—if not more—flavorful cuts. If you use them, be sure to adjust the cooking time accordingly.

Cooking procedure

Step 1: Prepare the chicken

First, debone the chicken thighs. Place one piece on a chopping board, skin side down. Locate the bone in the center, then run the tip of a sharp knife along it to separate it from the surrounding meat.

🌟 NOTE: You can also cook the thighs with the bones in and remove them after cooking. In that case, extend the cooking time by 2–3 minutes.

Step 2: Pan-fry the chicken

Heat a little oil in a large skillet. Lay the chicken pieces in, keeping them flat with the skin facing up. Let them fry over medium heat until the bottom turns golden.

Flip the chicken over and add the scallions. Continue frying to brown the skin side. Once the skin is golden, proceed to the next step.

Step 3: Braise the chicken

Add light soy sauce, dark soy sauce, sugar, and some water. Cover with a lid and leave to braise for about 7 minutes.

Step 4: Season with lemons

Remove the lid and flip all the chicken pieces. Add the sliced lemon and increase the heat to high. Continue cooking uncovered for another 5 minutes, until the sauce thickens a little and the chicken is fully cooked. Garnish with finely chopped scallion greens to finish.

How to serve

Isn’t it effortless to cook these lemon chicken thighs? Now it’s time to enjoy them! Pair them with steamed rice—or any staple of your choice—and one or two vegetable side dishes, such as Garlic Sauce Broccoli or Dry Pot Cauliflower.

As shown in the picture, I cut the chicken into strips to make it more chopstick-friendly, similar to how I serve Soy Sauce Chicken. Alternatively, you can serve them as they are for a more Western-style meal.

Other chicken recipes

Looking for other ways to cook chicken dishes? Try these popular recipes:

Oyster Sauce Chicken (蚝油焖鸡)

Soy Sauce Chicken (See Yao Gai/豉油鸡)

Char Siu Chicken (Roasted or Air fried)

Chili Cumin Chicken Thighs

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Lemon Chicken

This might not be the Chinese lemon chicken you’re used to, but it’s bursting with flavor, lighter to eat, and quicker to make.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 368kcal

Author Wei Guo

Ingredients

• 2.2 lb chicken thighs see note 1
• 1 tablespoon neutral cooking oil
• 4 stalk scallions cut into sections, plus a little for garnishing
• 4 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 cup water
• 1½ large unwaxed lemon sliced

US Customary – Metric

Instructions

• Remove the bones from the chicken thighs using a sharp knife (see note 2).
• Heat the oil in a skillet or wok over medium heat. Place all the thighs in the pan, skin side up, and keep them as flat as possible.
• Once the bottom side is browned, flip the chicken pieces and add the scallions to fry together.
• When the skin side turns golden, add light soy sauce, dark soy sauce, sugar, and water. Cover with a lid and let it braise over medium heat for about 7 minutes.
• Remove the lid and flip the chicken so the skin side is facing up. Increase the heat to high. Add sliced lemon and continue to cook, uncovered, for another 5 minutes or so. Optionally, garnish with finely chopped scallion greens.
• Serve the chicken thighs whole or sliced into strips, with the thickened sauce.

Notes

1. For optimal flavor, use skin-on chicken thighs or other flavorful cuts like leg quarters, wings, or drumsticks. Just be sure to adjust the cooking time as needed. For a more convenient option, boneless thighs—often sold skinless—also work well.

2. You can also cook the thighs bone-in, then remove the bones after cooking. Just extend the cooking time by 2–3 minutes.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 9g | Protein: 51g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 237mg | Sodium: 1482mg | Potassium: 748mg | Fiber: 2g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 24mg | Calcium: 46mg | Iron: 3mg

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About the dish

My love for Hunan cuisine began years ago when I was working as a journalist in Beijing. My colleagues and I discovered a tiny, hole-in-the-wall Hunan restaurant near our office, and it quickly became a firm favorite. I revisited it last summer and was thrilled to find the food just as delicious as I remembered. Today’s recipe — Hunan Chicken Stir-Fry (湖南小炒鸡) — is my tribute to that humble little gem.

This dish shares many similarities with my Hunan Pork and Hunan Beef recipes. It’s a quick stir-fry bursting with bold flavors—spicy, earthy, aromatic, garlicky, and infused with a touch of smokiness. One bite and you’ll be hooked—I promise.

My version is quite different from what you might find at many overseas Chinese takeout spots or restaurants, where the dish often comes with a thick, sweet-leaning sauce. Here, the use of fermented black beans and hot chili peppers captures the true essence of Hunan flavor.

Ingredients

Here’s what you’ll need for this recipe—plus a breakdown of key ingredients after the list.:

• Chicken thighs
• Fresh chili pepper
• Fermented black beans
• Ginger and garlic
• Light and dark soy sauce
• Shaoxing rice wine
• Ground white pepper
• Cornstarch

Chicken cuts

The traditional version of Hunan chicken uses skin-on, bone-in pieces cut from a whole chicken. For convenience, I opt for skinless, boneless thighs — a great choice for busy home cooks. Feel free to choose any cut you prefer. If you’re using breasts, just be careful not to overcook them to keep them juicy.

Chili pepper

You can use any type of fresh chili pepper — the key is choosing ones that match your heat tolerance. This hot chili pepper guide might come in handy. Mixing peppers with different heat levels is a great way to customize the flavor to your liking. For example, try using 80% mild chilies like jalapeños or Fresnos, and 20% hotter varieties like serranos or Thai chilies.

Fermented black beans

Fermented black beans are the key flavor contributor to this Hunan Chicken recipe. Known as Dòu Chǐ/豆豉, they are black soybeans preserved with salt and spices. You can find them in many regional Chinese cuisines, including Hunan, Sichuan, and Cantonese. Dishes like Egg & Chili Stir-Fry, Mapo Tofu, and Black Bean Ribs are among the most popular examples.

There are two types of fermented black beans commonly available in Chinese supermarkets: the dried version and the wet version soaked in salt brine. I recommend using the dried ones (see image above), as they offer a more complex aroma and are less salty. One reputable variety is Yangjiang preserved beans with ginger (阳江姜豉).

🌟 Substitutes: You may use Black Bean Sauce as a substitute. If you do, reduce the quantity, as it usually has a high salt content. Among the popular options, Laoganma Black Bean Chili Sauce (老干妈风味豆豉油制辣椒) is a good choice. I don’t recommend Lee Kum Kee Black Bean Garlic Sauce (李锦记蒜蓉豆豉酱), as it lacks complexity in aroma and is overly salty.

Cooking procedure

Step 1: Prepare the ingredients

Cut the chicken thighs into small chunks, similar in size to those used in Kung Pao Chicken and smaller than the pieces in Big Plate Chicken. This allows the chicken to cook quickly and absorb more flavor.

Rub the chicken with light soy sauce, Shaoxing rice wine, cornstarch, and ground white pepper until no more liquid remains. Finally, coat the marinated chicken with a little oil to help “lock in” the moisture.

Next, prepare the other ingredients. Briefly rinse the fermented black beans under running water, then pat them dry with kitchen paper. Slice the ginger and garlic, and cut the chili peppers into chunks similar in size to the chicken pieces.

Step 2: Sear the chicken

Heat an empty wok over high heat until it starts to smoke. Pour in the oil, then add the ginger, garlic, and fermented black beans. Stir-fry them for about 20 seconds to infuse the oil with their aroma.

Add the marinated chicken, spreading the pieces out so they sear quickly and evenly.

Avoid stirring until the bottoms are slightly browned. Then toss with a spatula to cook through the meat.

🌟 NOTE: Use a carbon steel wok if available for the best smoky flavor. A large skillet over high heat works too. If you’re using non-stick cookware, be sure to add the oil before heating it up.

Step 3: Combine the dish

Finally, add chopped chili pepper for a spicy kick and dark soy sauce for an appetizing brown shine.

Keep the heat high and stir-fry for about half a minute, until the chili pepper is heated through but still retains most of its crunchy bite.

Serving ideas

Devour this Hunan chicken stir-fry over a bowl of steaming hot rice — I’m sure you’ll be glad you tried the recipe! Want to enjoy it in different ways? Try stuffing it inside folded bao buns or stirring it into a bowl of noodles.

If you wish to pair it with a refreshing vegetable dish, try Ginger Spinach Salad, Bok Choy Stir-Fry, or Garlic Sauce Broccoli.

Make ahead

I cooked and photographed this recipe in the late morning, then reheated it for dinner with my family — it tasted just as good as when freshly made. That makes it a great make-ahead dish to include in your next feast menu.

Also, feel free to double the recipe if you’d like to make more servings at once. A large wok and high heat are key to achieving great results. Just be sure to increase the quantity of each ingredient proportionally.

Other chicken recipes

Looking for more ways to cook delicious chicken dishes? Try these popular ones:

Oyster Sauce Chicken (蚝油焖鸡)

Scallion Chicken Chops (葱烧鸡腿)

Chili Cumin Chicken Thighs

Three cup chicken (San Bei Ji, 三杯鸡)

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Hunan Chicken Stir-Fry

Forget takeout—this real-deal Hunan chicken stir-fry brings bold, exciting flavors to your table with minimal effort. It’s perfect for meal prep too.

Course Main Course

Cuisine Chinese

Prep Time 13 minutes minutes

Cook Time 7 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 326kcal

Author Wei Guo

Ingredients

For the chicken

• 1 lb chicken thighs boneless, skinless
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon cornstarch
• ¼ teaspoon ground white pepper
• 1 teaspoon neutral cooking oil

Other ingredients

• 2 tablespoon neutral cooking oil
• 8 slice ginger
• 4 clove garlic sliced
• 2 tablespoon fermented black beans rinsed and pat dried (see note 1)
• 1 cup fresh chili pepper red and/or green, cut into chunks (see note 2)
• ½ tablespoon dark soy sauce

US Customary – Metric

Instructions

Marinate the chicken

• Cut chicken thighs into bite-sized pieces (on the smaller side). Mix them with light soy sauce, Shaoxing rice wine, cornstarch, and white pepper. Once well combined, rub in 1 teaspoon of oil to coat the chicken. Leave to marinate for 10 minutes.

Fry the chicken

• Heat an empty wok over high heat until it becomes scalding hot. Pour in 2 tablespoons of oil and swirl it around to cover a larger area (if using non-stick cookware, add the oil first then heat up).
• Add ginger, garlic, and fermented black beans (see note 3 if using substitutes). Sizzle for about 20 seconds, or until fragrant.
• Put in the chicken. Remain high heat and toss to cook quickly and evenly. Once all the pieces turn pale and slightly brown on the edge, move to the next step.

Combine and season

• Add chopped chili pepper, along with dark soy sauce. Stir fry until the pepper just begins to wilt. Dish out and serve immediately.

Notes

1. If fermented black beans are unavailable, you may substitute them with black bean sauce, such as Laoganma Black Bean Chili Sauce (老干妈风味豆豉油制辣椒). In this case, reduce the quantity to 1 tablespoon and add more if needed to taste.

2. Choose chili peppers according to your heat tolerance. Mixing varieties with different heat levels is a great way to customize the flavor to your liking.

3. If you’re using black bean sauce instead of fermented black beans, do not add it with the ginger and garlic. Instead, add it along with the fresh chili peppers in the final step.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 7g | Protein: 33g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 144mg | Sodium: 643mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg