Stir-fried Diced Chicken with Walnuts and Yellow Bell Pepper 合桃黃椒炒雞丁

A delightful and colorful stir-fry featuring tender diced chicken, crunchy walnuts, and vibrant yellow bell pepper, all tossed in a savory sauce.

Nutrition (per serving)

Ingredients

• 300g boneless, skinless chicken thigh, diced
• 80g walnuts, toasted
• 1 yellow bell pepper, diced
• 2 slices ginger, minced
• 2 cloves garlic, minced
• 2 tbsp cooking oil
• Marinade:
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1 tsp cornstarch
• 1/4 tsp white pepper
• Sauce:
• 1/2 tbsp oyster sauce
• 1 tsp sugar
• 2 tbsp chicken stock
• 1/2 tsp cornstarch (for sauce thickening)

Steps

1. Marinate diced chicken with light soy sauce, Shaoxing wine, cornstarch, and white pepper for at least 15 minutes.
2. Combine sauce ingredients (light soy sauce, oyster sauce, sugar, chicken stock, cornstarch) in a small bowl and set aside.
3. Heat cooking oil in a wok over high heat. Add marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove and set aside.
4. In the same wok, add minced ginger and garlic, stir-fry until fragrant, about 15 seconds. Add diced yellow bell pepper and stir-fry for 2 minutes until tender-crisp.
5. Return the cooked chicken to the wok. Pour in the prepared sauce mixture and toss quickly until the sauce thickens and coats all ingredients.
6. Stir in the toasted walnuts. Serve hot immediately.

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