Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, combine the sliced chicken breasts or thighs with light soy sauce, Shaoxing wine, and cornstarch. Let sit for about 10-15 minutes.
- Whisk together chicken broth, dark soy sauce, remaining cornstarch, sugar, black pepper, and a pinch of salt in a separate bowl.
- Heat peanut or vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and sear for 1 minute until lightly browned. Flip and cook for another 2-3 minutes until just pink inside. Transfer to a plate.
- In the same skillet, add more oil if necessary, then toss in minced ginger and garlic. Sauté for 20 seconds until fragrant, then add the sliced onion and bell peppers. Stir-fry for 2-3 minutes.
- Stir the sauce mixture to ensure the cornstarch has dissolved, then pour into the skillet with the sautéed vegetables. Cook for 2 minutes until the sauce thickens.
- Return the cooked chicken to the skillet and toss everything together to coat in the sauce. Serve hot over steamed rice.
Nutrition
Notes
Prep all ingredients in advance to streamline the cooking process. Adjust black pepper according to spice preference. Leftovers can be stored for up to 4 days.