Description
A flavorful and spicy dish featuring tender chicken marinated in a savory sauce and stir-fried with vibrant vegetables.
Ingredients
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4″ (5-mm) thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Instructions
- Combine the chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently and marinate for 10 to 15 minutes.
- In a small bowl, combine all the sauce ingredients and mix well. Set aside.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 1 minute. Flip and cook for an additional 30 seconds to 1 minute until browned but still slightly pink inside. Transfer the chicken to a plate.
- Add the remaining tablespoon of oil, ginger, and garlic to the skillet. Stir until fragrant, then add the onion and bell peppers. Cook for 20 seconds.
- Stir the sauce mixture until the cornstarch is completely dissolved. Pour it into the skillet, stirring until it thickens enough to coat the back of a spoon.
- Add the cooked chicken back to the skillet and stir quickly to coat everything in the sauce. Turn off the heat and transfer everything to a plate.
- Serve hot over steamed rice or stir-fried noodles, garnished with extra black pepper or green onions.
Notes
Use fresh ingredients for the best flavor and adjust the spice level to your preference. Marinate the chicken for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese