Pepper Chicken Stir Fry

Ingredients

• 400 g chicken breast (sliced into slabs)
• 0.33 tsp salt (for marinade)
• 1.5 tsp cornstarch (for marinade)
• 1 tbsp Chinese cooking wine (for marinade)
• 2 garlic (finely diced)
• 2 tsp ginger (finely diced)
• 1.5 tbsp soy sauce (for sauce)
• 1.5 tbsp oyster sauce (for sauce)
• 2 tsp dark soy sauce (for sauce)
• 2 tsp Chinese black vinegar (for sauce)
• 0.5 tsp white pepper (for sauce)
• 1 tsp sugar (for sauce)
• 2 tsp cornstarch (for sauce)
• 0.5 cup stock or water (any stock will work)
• 200 g green and red chili pepper (sliced; use bell peppers for a non-spicy version)
• 1.5 tbsp cooking oil (for stir-frying)

Steps

1. 1

   Slice the chicken breast into slabs.

2. 2

   In a bowl, season the chicken with 1/3 tsp of salt, 1.5 tsp of cornstarch, 1 tbsp of Chinese cooking wine, minced garlic, and ginger. Mix well and set it aside to marinate.

3. 3

   In a separate sauce bowl, combine 1.5 tbsp of soy sauce, 1.5 tbsp of oyster sauce, 2 tsp of dark soy sauce, 2 tsp of Chinese black vinegar, 1/2 tsp of white pepper, 1 tsp of sugar, 2 tsp of cornstarch, and 1/2 cup of stock or water. Whisk until the sugar and cornstarch are dissolved.

4. 4

   Slice the green and red chili peppers. If you prefer a milder dish, substitute these with sliced bell peppers.

5. 5

   Turn the heat to high and heat your carbon steel wok until it is smoking hot.

6. 6

   Add 1.5 tbsp of cooking oil and swirl it around to coat the bottom of the wok.

7. 7

   Add the marinated chicken to the wok and spread it out. Let it sear on one side without moving it initially.

8. 8

   Stir-fry the chicken for a couple of minutes until it changes color.

9. 9

   Push the chicken to one side of the wok and add the sliced chilies to the center. Cover the chilies with the chicken for about a minute to help them cook faster.

10. 10

    Continue to stir-fry everything together until the chicken and peppers reach your desired doneness.

11. 11

    Pour in the prepared sauce mixture and stir constantly until the sauce has thickened and coated the ingredients.

12. 12

    Serve immediately with white rice.

Notes

If you don’t eat spicy food, you can use bell peppers instead of chili peppers. A carbon steel wok is recommended for the best 'wok hei' flavor.

Nutrition per serving

• main
• stir-fry
• chicken
• Cantonese
• spicy
• dinner
• quick meal