Chicken And Pepper Stir Fry

Ingredients

• 1 lb Skinless Chicken Breast or Thigh (cut into thin slices against the grain)
• 1 medium Red Bell Pepper (cut into large strips)
• 1 medium Green Bell Pepper (cut into large strips)
• 0.5 large Onion (cut into large strips, separate layers)
• 3 slices Fresh Ginger (thin slices, about 5 g total)
• 4 cloves Garlic (minced)
• 3 stalks Green Onions (cut into 2‑inch sections; keep stems and leaves separate)
• 2 tbsp Soy Sauce (regular light soy sauce)
• 1 tbsp Oyster Sauce
• 1 tsp Dark Soy Sauce (adds color and depth)
• 2 tbsp Water (for the chicken marinade)
• 1 tsp Granulated Sugar (plus a pinch for the oil)
• ½ tsp Baking Soda (helps tenderize the chicken)
• ¼ tsp White Pepper Powder
• 1 tbsp Cornstarch (plus extra 1 tbsp for slurry)
• 2 tbsp Cold Water (for slurry)
• 1 tsp Sesame Oil (adds nutty aroma)
• 2 tbsp Vegetable Oil (high‑heat cooking oil)
• 1 tbsp Chinese Rice Wine (Shaoxing) or Japanese Sake (optional; can omit)
• ¼ tsp Salt (plus a pinch for the oil)
• ¼ tsp Crushed Black Pepper

Instructions

1. Prepare Aromatics

   Slice the ginger into three thin pieces, mince the garlic cloves, cut the green onions into 2‑inch sections and separate stems from leaves, halve the onion and cut into large strips, then separate the onion layers, and cut the red and green bell peppers into large strips.

   Time: PT5M

2. Slice and Marinate Chicken

   Slice the chicken breast or thigh into thin strips, cutting against the grain. In a bowl combine soy sauce, oyster sauce, dark soy sauce, water, sugar, baking soda, white pepper, and cornstarch. Mix well, then add a drizzle of sesame oil and vegetable oil. Toss the chicken in the mixture until evenly coated.

   Time: PT5M

3. Make Cornstarch Slurry

   In a small bowl combine 1 tbsp cornstarch with 2 tbsp cold water, stirring until fully dissolved.

   Time: PT2M

4. Stir‑Fry Onion and Peppers

   Heat the wok over medium‑high heat, add 1 tbsp vegetable oil, then a pinch of sugar and a pinch of salt. When the oil shimmers, add the onion strips and bell‑pepper strips. Stir‑fry for about 1 minute, then remove and set aside.

   Time: PT2M

   Temperature: medium‑high

5. Flavor the Oil with Ginger

   Add a little more oil if needed, then add the ginger slices. Let them sizzle for about 30 seconds to release their aroma.

   Time: PT1M

   Temperature: medium‑high

6. Cook the Chicken

   Add the marinated chicken to the wok, spreading it in a single layer. Let it sit undisturbed until the bottom turns lightly golden, about 3‑4 minutes. Then add the green‑onion stems, flip the chicken, and cook the other side for another 2 minutes.

   Time: PT6M

   Temperature: medium‑high

7. Add Garlic and Wine

   Stir in the minced garlic, mixing evenly, then pour in the rice wine (or sake). Toss quickly and allow the alcohol to evaporate, about 1 minute.

   Time: PT2M

   Temperature: medium‑high

8. Season the Chicken

   Add an extra splash of soy sauce, oyster sauce, and dark soy sauce. Stir‑fry until the chicken is evenly coated and the color is uniform.

   Time: PT1M

   Temperature: medium‑high

9. Thicken the Sauce

   Stir the cornstarch slurry to recombine, then pour it into the wok. Continuously stir; the sauce will come to a rapid boil and thicken in about 2 minutes.

   Time: PT2M

   Temperature: medium‑high

10. Finish the Dish

    Return the onion and pepper strips to the wok, add the green‑onion leaves and a pinch of crushed black pepper. Toss everything together for another minute until heated through.

    Time: PT1M

    Temperature: medium‑high

Nutrition Facts

Calories

310

Protein

28 g

Carbohydrates

12 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Skinless Chicken Breast or Thigh: boneless chicken thighs
• Instead of Red Bell Pepper: yellow bell pepper, orange bell pepper
• Instead of Green Bell Pepper: any sweet bell pepper
• Instead of Onion: shallot
• Instead of Fresh Ginger: ground ginger (¼ tsp)
• Instead of Garlic: garlic paste (1 tsp)
• Instead of Green Onions: chives
• Instead of Soy Sauce: tamari
• Instead of Oyster Sauce: hoisin sauce (½ tbsp)
• Instead of Dark Soy Sauce: regular soy sauce (extra ½ tsp)
• Instead of Granulated Sugar: honey (½ tsp)
• Instead of Baking Soda: baking powder (¼ tsp)
• Instead of White Pepper Powder: black pepper (¼ tsp)
• Instead of Cornstarch: arrowroot powder
• Instead of Sesame Oil: toasted oil
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Chinese Rice Wine (Shaoxing) or Japanese Sake: dry sherry
• Instead of Salt: soy sauce (reduce other soy)
• Instead of Crushed Black Pepper: white pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Measuring Spoons
• Small Bowl (for slurry)

Critical Steps — Do Not Skip

• Marinating the chicken with baking soda and cornstarch for tenderness.
• Ensuring the cornstarch slurry is smooth and stirring continuously when adding it to avoid lumps.
• Cooking the chicken just until golden before adding sauces to keep it juicy.

Chef Tips from the Video

• Use a high‑smoke‑point oil like vegetable or peanut oil for the initial stir‑fry.
• A splash of sesame oil at the end adds a fragrant finish.
• If you like heat, add a sliced chili with the peppers.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prep all vegetables and store them in separate containers in the fridge.
• Marinate the chicken up to 30 minutes ahead for deeper flavor.
• The sauce can be mixed in advance; keep the slurry separate until cooking.

Frequently Asked Questions