Chicken and Pepper Stir Fry with Vegetables

Chicken and Pepper Stir Fry

Step 1: Prep the Aromatics [00:32]

Slice the ginger, finely mince the garlic and cut the green onions into 2-inch pieces, separating the stems from the leafy parts.

Step 2: Prep the Vegetables [00:54]

Cut the onion into large, separate strips. Cut the red and green bell peppers into large strips.

Step 3: Marinate the Chicken [01:25]

Slice the chicken and place in a bowl. Season with 1 tsp soy sauce, 1/4 tsp oyster sauce, 1/4 tsp dark soy sauce, 2 tsp water, 1/8 tsp sugar, 1/2 tsp baking soda, 1/4 tsp white pepper powder, 2 1/2 tbsp cornstarch. Mix well. Finally, stir in 1 tsp sesame oil and 2 tsp of regular cooking oil.

Step 4: Create the Cornstarch Mixture [02:15]

In a measuring cup, whisk together 1/3 cup water and 3/4 tsp cornstarch until smooth.

Step 5: Sear Vegetables and Chicken [02:31]

1. Heat oil in a pan over medium-high heat. Add a touch of sugar and salt, then stir-fry the onion and peppers for 1 minute and remove from the pan.
2. Add more oil if needed. Sauté the ginger slices.
3. Add the chicken and pan-fry until the bottom turns slightly golden-brown.
4. Add the green onion stems, flip the chicken, and cook briefly.
5. Add the minced garlic and 1 tsp of rice wine, stir to let the wine evaporate.

Step 6: Seasoning and Thicken the Sauce [04:00]

1. Add 1 tsp soy sauce, 3/4 tsp oyster sauce, and 1 1/2 tsp dark soy sauce.
2. Pour in the cornstarch mixture, stirring continuously until the sauce thickens.
3. Return the pre-cooked vegetables to the pan, add the leafy parts of the green onions, and 1/4 tsp of crushed black pepper. Toss everything together and serve.