Stir-fried Chicken with Pickled Ginger and Bell Peppers 薑絲甜椒炒雞片

A vibrant and flavorful stir-fry featuring tender chicken slices, tangy pickled ginger, and crisp bell peppers, all tossed in a savory sauce. It's a quick and delightful dish perfect for a weeknight meal.

Nutrition (per serving)

Ingredients

• 300g chicken breast, sliced
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tbsp Shaoxing wine
• 0.5 tsp white pepper
• 2 tbsp cooking oil
• 100g pickled ginger, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cloves garlic, minced
• 1 small piece fresh ginger, sliced
• 2 tbsp chicken broth
• 1 tbsp oyster sauce
• 1 tsp sugar
• 0.5 tsp sesame oil
• 1 tsp cornstarch (for sauce thickening)

Steps

1. Marinate the chicken slices with soy sauce, cornstarch, Shaoxing wine, and white pepper for 15 minutes.
2. Prepare the sauce by combining chicken broth, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl.
3. Heat cooking oil in a wok over high heat. Add the marinated chicken slices and stir-fry until cooked through and lightly browned. Remove chicken from the wok and set aside.
4. In the same wok, add a little more oil if needed. Sauté the minced garlic and sliced fresh ginger until fragrant.
5. Add the sliced red and yellow bell peppers to the wok and stir-fry for 1-2 minutes until slightly tender-crisp.
6. Return the cooked chicken slices to the wok. Add the sliced pickled ginger.
7. Pour the prepared sauce mixture over the chicken and vegetables. Stir quickly to coat everything, allowing the sauce to thicken.
8. Serve immediately with steamed rice.

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