4 Top Recipes You Loved this Year

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie option, while chicken thighs are more budget-friendly.

peanuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds offer more nutrients, while sunflower seeds are often cheaper.

Cut chicken thighs into 1-inch bite-sized pieces.

Marinate chicken with 1 tablespoon soy sauce, 1 tablespoon shaing wine, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, 1 tablespoon cornstarch, and 1 tablespoon water.

Prepare the stir-fry sauce by mixing 1 tablespoon soy sauce, 1 tablespoon shaing wine, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and about 1/2 teaspoon chili oil.

Cut one onion into pieces and slice three green onions, reserving some for garnish.

Chop one red pepper, removing the seeds, and prepare any additional vegetables as desired.

Mince three cloves of garlic and prepare two dried chili peppers, removing the seeds if desired.

Heat the wok on medium-high and stir-fry 1/4 cup of peanuts until fragrant, then set aside on a paper towel.

Add 2 tablespoons of avocado oil to the wok, then add the marinated chicken, searing it on one side before flipping to sear the other side.

Remove the chicken once cooked through and set aside.

Lower the heat and add another tablespoon of oil, then add the minced garlic and dried chili peppers, cooking until fragrant (about 30 seconds).

Add the chopped onion and red pepper, cooking until tender.

Return the cooked chicken to the wok along with its juices and add the stir-fry sauce and 1/4 cup of water, scraping up any brown bits from the bottom of the wok.

Make a cornstarch slurry with 1 tablespoon of cornstarch and 1 tablespoon of cool water, then add it to the wok and stir until the sauce thickens and coats the chicken and vegetables.

Add the peanuts and reserved green onions, heating through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens