Description
Juicy chicken stir-fried with colorful peppers and onions in a bold, peppery sauce—better than takeout and ready in 25 minutes!
Ingredients
- 1 lb chicken breasts (or thighs), sliced into 1/4″ pieces
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 1/2 cup chicken broth
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing wine
- 2 tsp dark soy sauce
- 1 tbsp cornstarch
- 1 1/2 tbsp sugar
- 2 tsp coarsely ground black pepper
- 1/8 tsp salt
- 2 tbsp peanut oil (or vegetable oil)
- 1 tbsp minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors)
Instructions
1. In a bowl, mix chicken, soy sauce, Shaoxing wine, and cornstarch. Gently toss to coat and marinate for 10–15 minutes.
2. In a separate bowl, whisk together all the sauce ingredients until smooth and set aside.
3. Heat 1 tbsp oil in a skillet over medium-high heat. Add chicken and sear for 1 minute. Flip and cook another 30 seconds to 1 minute. Transfer to a plate.
4. Add remaining oil to the skillet. Stir in ginger and garlic for a few seconds, then add onions and bell peppers. Cook for 20 seconds.
5. Stir sauce again and pour into skillet. Mix until thickened (about 30 seconds).
6. Return chicken to the skillet and stir to coat in sauce.
7. Remove from heat and serve immediately.
Notes
Use tamari and dry sherry for a gluten-free version.
Slice chicken thin and evenly for best texture.
Mix the sauce right before adding to prevent clumping.
Serve with rice or cauliflower rice for a healthy dinner.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Chicken Dinner Recipes
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 269
- Sugar: 9.4g
- Sodium: 674mg
- Fat: 10g
- Saturated Fat: 1.2g
- Carbohydrates: 17.8g
- Fiber: 1.3g
- Protein: 26.1g
- Cholesterol: 73mg