Description
A delightful dish that combines tender chicken with a rich, peppery sauce, ideal for busy weeknights or special occasions.
Ingredients
- 1 lb chicken breasts (or thighs), sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons light soy sauce
- 2 tablespoons Shaoxing wine
- 2 teaspoons dark soy sauce
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 2 teaspoons coarsely ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons peanut oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
Instructions
- Marinate the chicken in a bowl with light soy sauce, Shaoxing wine, and cornstarch for 10 to 15 minutes.
- Prepare the sauce by whisking together chicken broth, light soy sauce, Shaoxing wine, dark soy sauce, cornstarch, sugar, black pepper, and salt. Set aside.
- In a skillet, heat 1 tablespoon of peanut oil on medium-high heat and cook the marinated chicken until golden brown, then set aside.
- Add remaining oil, sauté ginger and garlic until fragrant, then add onions and bell peppers and cook until they soften.
- Pour the prepared sauce into the skillet and stir until it thickens.
- Add the cooked chicken back into the skillet, stirring to coat with the sauce. Remove from heat.
- Transfer to a serving plate and serve hot.
Notes
Best served immediately to enjoy the flavors and texture. Consider serving over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese