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Sichuan Shredded Chicken w/ Garlic Sauce (鱼香肉丝)

A white bowl of fish-fragrant shredded chicken stir-fried with wood ear mushroom, carrots, and green and red peppers, topped with sesame seeds.

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!

Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Servings: 1
Calories: 315
Dietary: Dairy-free, Gluten-free, High-protein
Description

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
  • 1 tbsp neutral oil
  • 8 oz uncooked shredded chicken breast
  • 1 tbsp doubanjiang
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • 1 scallion, chopped
  • 1/4 cup dried wood ear mushroom, soaked and sliced (see note)
  • 1/2 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1/2 medium carrot, shredded
    • Sauce:
  • 2 tbsp black vinegar
  • 1 tbsp soy sauce
  • 1/2 tbsp dark soy sauce
  • 2 tbsp sugar
  • 1/2 tsp white pepper powder
  • 1 tsp corn starch
  • 1/4 cup water
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5

    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.

  6. 6
    Serve with rice and enjoy!

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.

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Iris
Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.