Chicken and Pepper Stir Fry
Lightly breaded chicken with peppers, combined with a thick sweet and sour sauce. The sauce has Chinese Shaoxing wine that brings a nice smooth fruity flavor to this dish.
Equipment
- Wok or wide frying pan
- knife
- cutting board
- Mixing bowls
- Wooden cooking spoon
Ingredients
- 1 pound or two medium-sized chicken breast, cut into bite-sized pieces
- 1 bell pepper, deseed, cubed, or sliced
- 1 yellow onion, sliced
- oil for frying
FOR THE COATING
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1/4 cup cornstarch
FOR THE SAUCE
- 1/4 cup Chinese Shaoxing wine, or cooking wine
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
Instructions
- In a bowl, combine the chicken, soy sauce, sesame oil, and cornstarch. Toss to coat.
- Heat the oil into the pan, add the chicken (cook them in batches), cook for about five minutes or until golden brown. Remove from the heat, place them on a paper towel to drain excess oil. Set aside
- For the sauce, combine Chinese Shaoxing wine, soy sauce, oyster sauce, honey, tomato paste, and brown sugar, stir to combine.
- Heat a clean pan with about 2 tablespoons of oil. Add the onion, saute until tender or translucent. Add the garlic and ginger, saute until aromatic.
- Add the bell pepper, stir and cook until tender (but slightly crispy). Add the cooked chicken back to the pan, add the sauce, stir to combine.
- Constantly stirring until the sauce thickened, garnish with cilantro, and serve warm over steamed rice.