Yu xiang rou si (fish-fragrant shredded pork) is a Sichuanese classic that basically hits every flavor profile at once – it’s spicy, savory, umami, sweet, and tangy.
This version uses chicken breast instead of the usual pork. But don’t worry! It still delivers all the complex flavor of the original, with more protein and less fat. Serve it over a bowl of rice to soak up the sauce and balance all that flavor!
Sichuan Shredded Chicken w/ Garlic Sauce (鱼香肉丝)
A Sichuanese classic that's spicy, savory, sweet, and tangy. It's typically made with pork, but this version uses chicken breast for a more macro-friendly take.
Ingredients
Sauce:
Instructions
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In a small bowl, combine the black vinegar, soy sauce, dark soy sauce, sugar, white pepper powder, corn starch, and water until no lumps remain. Set aside.
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Heat a wok or large pan over high heat and add half the oil. Add the shredded chicken, separating the pieces. Stir-fry until the outside turns opaque, about 2 minutes. Remove the chicken and set aside.
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Reduce the heat to medium. To the same pan, add the remaining oil and doubanjiang. Stir fry for about 1 minute until the oil turns red. Add the ginger, garlic, and scallion, and stir for another 15 seconds until fragrant.
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Add the chicken back in and stir until evenly coated in the doubanjiang. Add the wood ear mushrooms, bell peppers, and carrots, and stir fry until the vegetables are just wilted, about 2 minutes.
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Give the sauce a quick re-stir (the corn starch settles), then pour it into the pan. Stir constantly until it's mostly reduced, about 2-3 minutes.
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Serve with rice and enjoy!
Nutrition Facts
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 26g9%
- Dietary Fiber 3g12%
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe uses my shredded chicken breast recipe, which you can find here!
To rehydrate dried wood ear mushrooms, soak them in hot water for 15-30 minutes.
