Ingredients
Scale
- 500 gram or 1.1 lbs skinless chicken breast, cut into bite size cubes
- 2 tablespoon peanut oil
- Salt as required
- 2 medium onions, cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch cubes
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 fresh red or green chili, chopped
- 2 tablespoon cornstarch
- ¼ teaspoon black pepper, freshly ground
- For the sauce:
- ¾ teaspoon black pepper, freshly ground
- 3 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoon water or chicken broth
Instructions
- Make the sauce: Whisk together the crushed black pepper, rice vinegar, soy sauces, brown sugar, sesame oil, cornstarch, and water until smooth.
- Marinate the chicken: Coat chicken with 1 tablespoon of the sauce, 2 tablespoons cornstarch, and salt. Set aside while prepping vegetables.
- Brown the chicken: Heat 1 tablespoon oil in a hot pan. Cook chicken in a single layer until golden, then flip and brown the other side. Remove and set aside. Cook in batches if needed.
- Stir fry vegetables: In the same pan, heat 1 tablespoon oil. Add ginger, garlic, and chilies; sauté for 30 seconds. Add onions and bell peppers. Stir-fry over high heat until crisp-tender.
- Combine: Reduce heat to low. Re-whisk sauce and pour it into the pan. Simmer for 30 seconds. Add the cooked chicken and toss to coat.
- Serve: Turn off the heat, add freshly ground black pepper, toss well, and serve hot.
Notes
- Prepare all ingredients in advance—stir-fries cook quickly!
- Use freshly cracked black pepper for bold flavor.
- Don’t skip the marinating step—it makes the chicken juicy and flavorful.
- Use the marinating time to prep the sauce and vegetables.
- Always whisk the sauce again before adding to the pan; cornstarch settles quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese