Stir-Fried Chicken With Bell Peppers
Delicious chicken stir fry that’s on the table in 15 minutes! Quickest dinner ever!
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
light soy sauce
1 teaspoon dark soy sauce
3 teaspoons Chinese rice wine or dry sherry, divided
Freshly ground black pepper, to taste
4 teaspoons cornstarch, 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
1 garlic clove, peeled, finely chopped
1 medium onion, peeled, sliced
1/2 green bell pepper, cut into bite pieces
1 green onion (spring onion), finely chopped
Step 1: In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients. In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.
Heat a wok over medium-high heat and add 2 tablespoons oil.
When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly 80 percent cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Add the onion and green bell pepper. Stir-fry for two minute. Adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.
Step 3: Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.