Simple Stir Fry with Arlotta Hot Pepper Olive Oil

Posted by Madelaine Oke on

Prep time


Cook time





You can use chicken or shrimp or both!

  • 4 skinless, boneless chicken thighs  - cut into 1-inch cubes

  • 20 peeled and deveined large shrimp (21 to 30 per pound)

  • 4 teaspoons rice wine

  • 2 teaspoons sesame oil (Optional)

  • ½ cup Arlotta hot pepper olive oil

  • 4 cloves garlic, minced

  • 16 dried red chile peppers, cut in half

  • 2 teaspoons Sichuan peppercorns (Optional)

  • 1 red bell pepper, sliced

  • 1 green bell pepper, sliced

  • ¼ cup soy sauce or tamari sauce 

  • 2 tablespoons rice wine

  • 1 cup salted peanuts

  • 4 green onions, cut into 3-inch lengths

  • 2 dashes sesame oil, or to taste (Optional)


  1. Combine chicken in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.

  2. Heat 1/2 of the Arlotta hot pepper olive oil l in a wok over medium heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the pan clean.

  3. Heat remaining Arlotta hot pepper olive oil over medium heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for about 20 seconds until peppers begin to darken.

  4. Add red and green bell peppers, tamari soy sauce, and 2 tablespoons rice wine. Bring to a boil and stir in chicken mixture, add shrimp, lower heat, and simmer until peppers are nearly tender , the chicken is no longer pink in the center, and the shrimp is pink on both sides - about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.

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