Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Take 450g of chicken breast and cut it into nice bite-sized pieces against the grain for tenderness.
In a bowl with the chicken, add soy sauce, shaoxing wine, white pepper, corn starch, baking soda, and neutral oil. Massage well to marinate.
Cover the bowl and let the chicken marinate in the fridge for about 10 minutes.
Cut the bell peppers into nice bite-sized pieces.
Finely slice the white parts of the green onions and cut the green parts into 2-inch pieces. Keep them separate.
Smash and finely mince the garlic cloves. Grate the ginger.
In a small container, combine soy sauce, oyster sauce, dark soy sauce, sugar, shaoxing wine, chicken bouillon powder, water, and corn starch.
Mix the sauce ingredients thoroughly until everything is well combined.
In a large wok or pan, add oil and heat it over high heat.
Once the wok is hot, add the marinated chicken, spread it in an even layer, and sear for 1-2 minutes until the bottom is golden brown.
Flip the chicken and stir-fry for about 3 more minutes until fully cooked. Remove the chicken from the wok and set it aside.
To the same wok, add a tablespoon of oil and heat over medium heat. Add the sliced white parts of the green onions, minced garlic, and grated ginger. Sauté for about 1 minute until fragrant.
Increase the heat to high, add the bell peppers, and stir-fry for about 1 minute.
Return the cooked chicken to the wok and stir-fry everything together for about 30 seconds.
Give the sauce a quick stir to recombine the cornstarch, then pour it into the wok. Stir-fry for about 1 minute until the sauce thickens and coats everything.
Turn off the heat. Add the green parts of the green onions and sesame oil, and give it a final mix.
Serve the chicken and pepper stir-fry immediately, preferably over a bed of hot rice.
