Classic Italian Lasagna

Layers of rich meat sauce, creamy béchamel, and melted cheese for a comforting meal.

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Main Ingredients

  • 1 lb (450g) boneless, skinless chicken breast or thighs, diced

  • 2–3 tablespoons oil (vegetable, peanut, or sesame oil)

Marinade

  • 1 tablespoon soy sauce

  • 1 teaspoon Shaoxing wine (or dry sherry)

  • 1 teaspoon cornstarch

Sauce

  • 1½ tablespoons soy sauce

  • 1 tablespoon dark soy sauce (for color and depth)

  • 1 tablespoon Chinese black vinegar (or rice vinegar)

  • 1 tablespoon sugar

  • 1 teaspoon hoisin sauce (optional, for extra umami)

  • 2 teaspoons cornstarch

  • ¼ cup water

Veggies & Flavorings

  • 8–12 dried red chilies, whole (adjust for spice level)

  • 3–4 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • ¼ cup roasted peanuts (or cashews)

  • 3–4 scallions, chopped into 1-inch pieces

  • ½ red bell pepper (optional for color and sweetness)

  • ½ green bell pepper (optional)

1. Marinate the Chicken

      • In a bowl, mix the diced chicken with:

        • 1 tbsp soy sauce

        • 1 tsp Shaoxing wine (or dry sherry)

        • 1 tsp cornstarch

      • Let it sit for 10–15 minutes while you prep everything else.

2. Make the Sauce

      • In a small bowl, whisk together:

        • 1½ tbsp soy sauce

        • 1 tbsp dark soy sauce

        • 1 tbsp Chinese black vinegar (or rice vinegar)

        • 1 tbsp sugar

        • 1 tsp hoisin sauce (optional)

        • 2 tsp cornstarch

        • ¼ cup water

      • Set aside.

3. Stir-Fry Time

      • Heat 2–3 tbsp oil in a wok or large skillet over medium-high heat.

      • Add dried red chilies and stir-fry until they darken slightly and smell fragrant (about 30 seconds). Don’t let them burn!

4. Add Aromatics

      • Add garlic and ginger, and stir-fry for another 30 seconds.

5. Cook the Chicken

      • Add the marinated chicken. Stir-fry until it’s mostly cooked through and lightly browned (4–6 minutes).

6. Add Veggies & Sauce

      • Add bell peppers (if using) and scallions. Stir-fry for 1–2 minutes.

      • Pour in the sauce and let it bubble, stirring constantly, until it thickens and evenly coats everything (1–2 minutes).

7. Finish with Peanuts

      • Toss in the roasted peanuts and give everything a final stir.

Serve

    • Serve hot over steamed rice or noodles.