Stir-Fried Chicken With Bell Peppers
A savory stir-fried chicken with onion and bell peppers benefits from a unique blend of two soy sauces, enhancing its rich flavor profile.
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Instructions
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Marinate chicken with light and dark soy sauce, 1.5 tsp rice wine or dry sherry, pepper, and 3 tsp cornstarch.
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Combine chicken broth or water, 1.5 tsp rice wine or dry sherry, sugar, sesame oil, and 1 tsp cornstarch to create the sauce.
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Heat a wok with 2 tablespoons oil. Sauté half the ginger and garlic for 10 seconds, then stir-fry the chicken for 2-3 minutes until nearly cooked. Remove chicken, drain, and clean the wok.
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Heat 1 tablespoon oil in the wok. Sauté the remaining ginger and garlic for 10 seconds. Add onion and green bell pepper, stir-fry for 1 minute, then add red bell pepper and continue stir-frying for another minute, adding liquid if needed.
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Push vegetables and chicken to the sides. Re-stir the sauce and add it to the center, stirring quickly to thicken. Mix all ingredients, stir in green onion, and serve hot over rice.