Updated March 26, 2015.
Two kinds of soy sauce add flavor for this recipe for stir-fried chicken with onion and sweet peppers.
- 1 pound skinless, boneless chicken breasts, reduce bite-sized pieces
- 2 teaspoons light soy sauce
- 1 teaspoon dark soy sauce
- 3 teaspoons Chinese grain wine or dry sherry, divided
- Freshly ground pepper, to taste
- 4 teaspoons corn starch, divided
- 4 tablespoons chicken broth or water
- 1 teaspoon granulated sugar
- 1/2 teaspoon Asian sesame oil
- 3 tablespoons peanut or vegetable oil for stir-frying, divided
- 1 teaspoon finely chopped ginger root
- 1 garlic clove clove, peeled, finely chopped
- 1/2 medium onion, peeled, finely chopped
- 1/2 eco-friendly bell pepper, diced
- 1/2 red bell pepper, diced
- 1 eco-friendly onion (spring onion), finely chopped
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Inside a bowl, marinate the chicken using the light soy sauce, dark soy sauce. 1 1/2 teaspoons grain wine or dry sherry, pepper and three teaspoons corn starch, adding the corn starch last. Allow the chicken stand in planning another ingredients.
In a tiny bowl, combine the chicken broth or water, 1 1/2 teaspoons grain wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon corn starch.
Heat a wok over medium-high temperature and add two tablespoons oil.
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Once the oil is hot, add half the ginger root and garlic clove. Stir for around ten seconds until aromatic, adding the chicken. Stir-fry the chicken for two to three minutes, until it turns white-colored and it is nearly 80 % cooked. Splash a little bit of grain wine or dry sherry within the chicken while stir-frying if preferred. Remove in the wok and drain inside a colander or in writing towels. Cleanse the wok.
Heat 1 tablespoon oil within the wok. Add the rest of the ginger root and garlic clove and stir for around ten seconds until aromatic. Add some onion and eco-friendly bell pepper. Stir-fry for any minute, adding the red bell pepper. Continue stir-frying for an additional minute, adding a little bit of grain wine or dry sherry, chicken broth or water when the vegetables begin to dry up.
Push the vegetables aside and add some chicken. Stir briefly, then push towards the sides. Re-stir the sauce and add it into the center of the wok, stirring rapidly to thicken. Stir to combine everything together. Stir within the eco-friendly onion and serve hot over grain.