Ingredients
Scale
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces
- Marinade:
- 1 tablespoon light soy sauce (or soy sauce)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- Sauce:
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce (or soy sauce)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or soy sauce)
- 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 recommended)
Instructions
- Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium bowl. Mix gently until coated. Marinate 10-15 minutes.
- Mix all sauce ingredients in a small bowl until cornstarch dissolves. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, spread in a single layer, and sear 1 minute until browned. Flip and cook 30 seconds to 1 minute until browned but still slightly pink inside. Remove and set aside.
- Add remaining oil, ginger, and garlic to skillet. Stir quickly until fragrant. Add onion and peppers, cook 20 seconds.
- Stir sauce mixture again and pour into skillet. Stir immediately until thickened and coats the back of a spoon.
- Add chicken back to skillet, toss to coat with sauce. Remove from heat and transfer to plate immediately to avoid overcooking.
- Serve hot as a main dish.
Notes
- For gluten-free, use tamari in place of soy sauce and dry sherry for Shaoxing wine.
- Adjust black pepper to your taste for more or less heat.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese