青辣椒炒鸡腿肉是道经典家常快手菜，鸡腿肉滑嫩多汁，青辣椒脆爽微辣。大火爆炒出锅气，咸香中带着鲜辣，配米饭或者拌面条都超绝。
Stir-Fried Chicken Thighs with Green Chilies is a classic home-style dish. The chicken is tender and juicy, while the green chilies are crisp and mildly spicy. It’s savory, spicy, and perfect with steamed rice or noodles.
🌴食材 | Ingredients：
鸡腿肉，300g（选去骨鸡腿肉，切小丁，口感更嫩）。/ Chicken thighs, 300g (boneless, cut into small cubes).
青辣椒，4~5个（选薄皮螺丝椒或杭椒，辣味足、香气浓）。/ Green chilies, 4-5 (choose thin-skinned ones for better flavor).
红辣椒，1~2个（配色用）。/ Red chilies, 1-2 (for color).
🌴配料 | Aromatics：
蒜末，4~5瓣。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
小葱，1根（切葱花，出锅撒）。/ Scallion, 1 (chopped, for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml，腌肉1勺，炒菜1勺）。/ Light soy sauce, 2 tbsp (about 20ml, 1 for marinating, 1 for stir-frying).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
老抽，少许（上色用）。/ Dark soy sauce, a little (for color).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
淀粉，1小勺（约5g，腌肉用，锁水）。/ Cornstarch, 1 tsp (about 5g, for marinating).
蛋清，少许（腌肉用，嫩滑）。/ Egg white, a little (for marinating, makes it tender).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance freshness).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌制鸡腿肉
鸡腿肉切小丁，加1勺（约10ml）生抽、1勺（约10ml）料酒、少许蛋清、1小勺（约5g）淀粉、少许盐和白胡椒粉，抓匀腌制15分钟。⚠️ 加蛋清和淀粉腌制，鸡腿肉更嫩滑。我试过不腌直接炒，结果鸡肉一下锅就柴了，口感差很多。
Cut the chicken into small cubes. Marinate with light soy sauce, cooking wine, egg white, cornstarch, salt, and white pepper for 15 minutes. ⚠️ This keeps the chicken tender and juicy. I’ve tried cooking it without marinating before, and it turned out dry and tough.
2，处理青椒
青红辣椒去蒂去籽，切成滚刀块或斜片。⚠️ 辣椒切好后不要用水洗，保留表面的辣味和香气。我试过切完再洗，结果辣椒的香味全没了。
Cut the green and red chilies into chunks or diagonal slices. ⚠️ Don’t rinse them after cutting, or you’ll lose the aroma.
3，滑炒鸡腿肉
锅里倒油，油热后放入腌好的鸡腿肉，大火快速滑炒到变色，立刻盛出备用。⚠️ 鸡腿肉别炒久，变色就盛出，后面还要回锅，炒久了会老。我试过炒太久，结果鸡肉变得又干又硬，像在嚼橡皮。
Heat oil in the pan, add the marinated chicken, and stir-fry over high heat until it changes color. Set aside. ⚠️ Don’t overcook it.
4，爆香
锅里留底油，放入蒜末、姜末，小火炒香。⚠️ 别炒糊，闻到香味就行。
Add minced garlic and ginger to the pan with a little oil. Stir-fry over low heat until fragrant. ⚠️ Don’t burn them.
5，炒青椒
转大火，倒入青红辣椒块，快速翻炒30秒，炒出辣味和香气。⚠️ 辣椒炒出香味，炒饭才够味。我试过辣椒没炒透，结果辣味出不来，整道菜不够香。
Turn to high heat, add the chilies, and stir-fry for 30 seconds until fragrant. ⚠️ Stir-frying them brings out the flavor.
6，合炒
倒入滑炒好的鸡腿肉，大火快速翻炒30秒。加1勺（约10ml）生抽、1勺（约10ml）蚝油、少许老抽、少许白糖，快速翻炒均匀。⚠️ 全程大火快炒，保持锅气。我试过火太小，结果炒出来水汪汪的，一点锅气都没有。
Add the chicken back to the pan and stir-fry over high heat for 30 seconds. Add light soy sauce, oyster sauce, dark soy sauce, and sugar. ⚠️ Keep the heat high for that “wok hei” flavor.
7，调味出锅
撒少许白胡椒粉，加适量盐，快速翻匀。关火，撒上葱花，趁热吃，鸡腿肉滑嫩，青辣椒脆爽微辣，咸香下饭。⚠️ 盐最后放，尝一下再决定加不加，因为生抽和蚝油都有咸味。
Sprinkle with white pepper and add salt to taste. Turn off the heat, garnish with scallion, and serve hot. ⚠️ Taste before adding salt.
宝宝们鸡腿肉切小丁，加蛋清和淀粉腌制，炒出来才嫩滑。鸡腿肉先滑炒盛出，最后回锅，别炒久，不然会老。辣椒炒出香味，整道菜才够味。全程大火快炒，保持锅气。盐最后放，尝一下再决定加不加，因为生抽和蚝油都有咸味。
Tips: Marinate the chicken with egg white and cornstarch. Stir-fry it first and add it back at the end. Stir-fry the chilies to release their aroma. Keep the heat high. Taste before adding salt.
这道【青辣椒炒鸡腿肉 | Stir-fried Chicken Thighs with Green Chilies】是鲜辣嫩滑的家常小炒。如果你喜欢这种微辣下饭的口感，还可以试试我之前写的【宫保鸡丁 | Kung Pao Chicken】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。If you enjoy this spicy and savory flavor, you should also try my Kung Pao Chicken. For more classic home-style dishes, check out my Home-style category.
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