Ingredients
Scale
- 1 lb chicken breasts or thighs, sliced
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp cornstarch
- ½ cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1 ½ tbsp sugar
- 2 tsp black pepper
- ⅛ tsp salt
- 2 tbsp peanut or vegetable oil
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- ½ white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the Chicken: Combine the chicken, light soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes. This step is crucial for tenderizing the chicken and infusing it with flavor. The longer you marinate the chicken, the more flavorful it will be, but 10-15 minutes is sufficient.
- Prepare the Sauce: Combine all the sauce ingredients in a small bowl. Whisk or stir well until the cornstarch is completely dissolved, and set aside. This prevents the sauce from becoming lumpy when you add it to the hot skillet. Taste the sauce and adjust the seasonings as needed. You may want to add more black pepper, sugar, or soy sauce.
- Sear the Chicken: Heat 1 tablespoon of peanut oil (or vegetable oil) in a large skillet or wok over medium-high heat until hot. Add the marinated chicken to the skillet. It’s important that the oil is hot before you add the chicken, so it sears properly and doesn’t stick to the pan. Immediately spread the chicken into a single layer using a spatula, with as little overlap as possible. Don’t overcrowd the pan, or the chicken will steam instead of sear. If you have a lot of chicken, you may need to sear it in batches. Sear for about 30 seconds or so, until the bottom is lightly browned. Flip the chicken. Cook for another 15 to 20 seconds, stirring occasionally, until both sides are browned but the chicken is still a bit pink inside. The chicken doesn’t need to be fully cooked at this point, as it will continue to cook in the sauce later. Transfer the seared chicken to a plate and set aside.
- Stir-fry the Vegetables: Add the remaining 1 tablespoon of oil to the same skillet. Add the minced ginger and garlic. Give it a quick stir until fragrant (about 10 seconds). Be careful not to burn the garlic or ginger, as this will make them taste bitter. Add the chopped white onion and bell peppers. Stir and cook for about 20 seconds, until the vegetables are slightly softened but still crisp-tender. You can add other vegetables at this point, such as broccoli, carrots, or snap peas. Adjust the cooking time depending on the type of vegetables you use.
- Combine and Thicken: Stir the sauce mixture again to ensure the cornstarch hasn’t settled. Pour it into the skillet with the vegetables. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, which should only take a few seconds. The cornstarch will thicken the sauce very quickly. If the sauce becomes too thick, you can add a little more chicken broth. Add the cooked chicken back to the skillet. Quickly stir a few times to coat everything with the sauce. Turn off the heat and remove the skillet from the stove. Don’t overcook the chicken once it’s back in the sauce, or it will become dry.
- Serve: Immediately transfer everything to a big plate or serving dish so the ingredients won’t keep cooking in the hot skillet. Serving the dish immediately prevents the vegetables from becoming overcooked and the sauce from becoming too thick. Serve hot as a main dish.
Notes
- Slice chicken against the grain.
- Don’t overcrowd the pan.
- Adjust black pepper to taste.
- Serve with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Stir-fry
- Method: Stir-frying
- Cuisine: Chinese