Peppery Chicken Stir-fry (Print Version)
# Ingredients:
→ Chicken
01 -
500g (1.1 lbs) boneless chicken breast, chopped into small cubes
02 -
2 tablespoons of cornstarch
03 -
Salt to taste
→ Sauce
04 -
½ teaspoon of brown sugar
05 -
1 tablespoon of rice vinegar
06 -
2 tablespoons of water or chicken stock
07 -
1 tablespoon of dark soy sauce
08 -
1 teaspoon of toasted sesame oil
09 -
3 tablespoons of light soy sauce
10 -
¾ teaspoon of freshly ground black pepper
11 -
1 teaspoon of cornstarch
→ Stir-Fry
12 -
1 fresh red or green chili, finely chopped
13 -
2 medium onions, diced into 1-inch pieces
14 -
½ teaspoon of garlic, minced
15 -
2 tablespoons of peanut oil
16 -
1 large green bell pepper, diced into 1-inch squares
17 -
½ teaspoon of ginger, minced
18 -
¼ teaspoon of freshly ground black pepper
# Instructions:
01 -
Stir together soy sauces, sesame oil, rice vinegar, brown sugar, black pepper, cornstarch, and your chosen liquid until smooth.
02 -
Mix the chicken cubes with a spoonful of the sauce, some cornstarch, and salt. Let this marinate while prepping your veggies.
03 -
Heat up some oil in a wide skillet. Spread the chicken in a single layer, fry until browned and almost fully cooked, then set it aside.
04 -
Using the same skillet, sauté garlic, ginger, and chili for about 30 seconds. Toss in the onion and green pepper, and stir-fry until they’re tender but still crisp.
05 -
Lower the heat, pour in the sauce, and let it bubble for half a minute. Add the chicken back in, and toss everything together until heated through. Sprinkle more black pepper on top and serve hot.
# Notes:
01 -
Make sure you prep everything before you start cooking.
02 -
Use ground black pepper that’s freshly cracked for the best taste.
03 -
Don’t skip marinating the chicken—it’s super important!