Pepper Chicken Stirfry (Printable Version)
Juicy chicken, bright peppers, and onions are all mixed up in a deep peppery sauce, coming together fast for loads of flavor.
# What You'll Need:
→ Poultry
01 -
450 g chicken breast or thighs, sliced 6 mm thick against the grain
→ Marinade
02 -
15 ml light soy sauce
03 -
15 ml Shaoxing wine or dry sherry
04 -
8 g cornstarch
→ Stir Fry Sauce
05 -
120 ml low sodium chicken broth
06 -
30 ml light soy sauce
07 -
30 ml Shaoxing wine or dry sherry
08 -
10 ml dark soy sauce
09 -
8 g cornstarch
10 -
18 g granulated sugar
11 -
4 g coarsely ground black pepper
12 -
0.5 g salt
→ Aromatics and Vegetables
13 -
30 ml neutral oil (peanut or vegetable), divided
14 -
12 g fresh ginger, minced
15 -
2 garlic cloves, minced
16 -
100 g white onion, chopped
17 -
2 bell peppers, chopped (any color, approximately 260 g total)
# Step-by-Step Guide:
01 -
Combine chicken slices, light soy sauce, Shaoxing wine, and cornstarch in a bowl. Mix gently by hand until evenly coated. Allow to marinate for 10–15 minutes to enhance tenderness and depth of flavor.
02 -
In a separate bowl, whisk together chicken broth, light and dark soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Whisk until cornstarch is fully dissolved and mixture is smooth. Set aside.
03 -
Heat 15 ml oil in a large skillet over medium-high heat until just shimmering. Arrange the marinated chicken in a single layer and sear undisturbed for 1 minute to develop a light golden crust. Flip or stir and continue cooking for 30 seconds to 1 minute, until chicken is nearly cooked but still moist. Remove chicken to a plate immediately to avoid overcooking.
04 -
Add remaining 15 ml oil to the skillet. Over high heat, stir in ginger and garlic, sautéing briskly until aromatic without browning. Add onion and bell peppers; stir-fry rapidly for 20 seconds until just tender but still crisp.
05 -
Re-whisk prepared sauce to reincorporate any settled starch, then pour into the skillet. Stir constantly; sauce will thicken and become glossy within 30 seconds. Return chicken to the pan and toss to evenly coat all ingredients. Remove from heat as soon as everything is coated and heated through.
06 -
Transfer the stir-fry to a serving platter while hot. For optimal texture, serve promptly, ideally accompanied by steamed jasmine rice or stir-fried noodles.
# Additional Notes:
01 -
For a gluten-free adaptation, use tamari instead of soy sauces and opt for dry sherry in place of Shaoxing wine.
02 -
Remove the finished stir-fry from the hot skillet immediately to maintain crisp vegetables and prevent overcooking.