Ingredients:
1 lb (450 g) chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces
Marinade:
1 tablespoon light soy sauce or tamari (for gluten-free option)
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon cornstarch
Sauce:
1/2 cup chicken broth
2 tablespoons light soy sauce or tamari (for gluten-free option)
2 tablespoons Shaoxing wine or dry sherry
2 teaspoons dark soy sauce or tamari (for gluten-free option)
1 tablespoon cornstarch
1 1/2 tablespoons sugar
2 teaspoons coarsely ground black pepper
1/8 teaspoon salt
Stir-fry:
2 tablespoons peanut oil or vegetable oil
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 white onion, chopped
2 bell peppers, chopped (mixed colors)
Directions:
Marinate the chicken: Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized
bowl. Gently mix until the chicken is coated. Marinate for 10-15 minutes.
Prepare the sauce: Mix all sauce ingredients in a small bowl until well combined. Set aside.
Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken in a
single layer and sear for 30 seconds or until lightly browned. Flip and cook for another 15-20 seconds.
Transfer to a plate.
Stir-fry veggies: Add remaining oil to the skillet. Stir in ginger and garlic until fragrant. Add onion and
bell peppers; cook for 20 seconds.
Combine: Dissolve cornstarch in the sauce mixture, then pour into the skillet. Stir immediately until the
sauce thickens. Add back the chicken, stirring to coat with the sauce.
Serve: Turn off the heat and transfer to a plate. Serve hot as a main dish.
Prep Time: 20 mins | Cooking Time: 5 mins | Total Time: 25 mins