Quick Chinese stir-fry dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb chicken breasts (or thighs), sliced against the grain into 1/4" (5-mm) thick pieces
02 -
1/2 white onion, chopped
03 -
2 bell peppers, chopped (mixed colors)
04 -
2 tablespoons peanut oil (or vegetable oil)
05 -
1 tablespoon minced ginger
06 -
2 cloves garlic, minced
→ Marinade
07 -
1 tablespoon light soy sauce (or soy sauce)
08 -
1 tablespoon Shaoxing wine (or dry sherry)
09 -
1 tablespoon cornstarch
→ Sauce
10 -
1/2 cup chicken broth
11 -
2 tablespoons light soy sauce (or soy sauce)
12 -
2 tablespoons Shaoxing wine (or dry sherry)
13 -
2 teaspoons dark soy sauce (or soy sauce)
14 -
1 tablespoon cornstarch
15 -
1 1/2 tablespoons sugar
16 -
2 teaspoons coarsely ground black pepper
17 -
1/8 teaspoon salt
# Instructions:
01 -
In a bowl, mix the sliced chicken with light soy sauce, Shaoxing wine, and cornstarch until well coated. Let it sit for 10 to 15 minutes while you prepare the other ingredients.
02 -
In a small bowl, combine chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, coarsely ground black pepper, and salt. Stir until everything is mixed well and set aside.
03 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer and let it sear for about 30 seconds until lightly browned on the bottom. Flip and cook for another 15-20 seconds until both sides are browned but still slightly pink inside. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil to the same skillet. Toss in the minced ginger and garlic, giving them a quick stir until fragrant. Add the chopped onion and bell peppers, stir-frying for about 20 seconds to keep them crisp.
05 -
Give your sauce mixture a good stir to make sure the cornstarch is fully dissolved, then pour it into the hot skillet. Stir immediately and continuously as the sauce will thicken quickly, about a few seconds, until it coats the back of a spoon.
06 -
Return the chicken to the skillet and quickly stir everything together to coat with the sauce. Immediately remove from heat and transfer to a serving plate to prevent overcooking in the hot pan.
# Notes:
01 -
For a gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
02 -
The key to tender chicken is slicing it against the grain and not overcooking it.
03 -
For the best flavor, use freshly ground black pepper rather than pre-ground.