Sizzling Garlic Chicken Stir-Fry with Peppers & Steamed Rice

For the Chicken & Marinade:

· 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
· 1 tablespoon  soy sauce
· 1 tablespoon Shaoxing wine (or dry sherry)
· 1 teaspoon cornstarch
· 1/2 teaspoon sesame oil

For the Stir-Fry Sauce:

· 1/3 cup  chicken broth or water
· 3 tablespoons soy sauce
· 1 tablespoon  oyster sauce (optional, but highly recommended for depth)
· 1 tablespoon Shaoxing wine (or dry sherry)
· 1 teaspoon cornstarch
· 1 teaspoon sugar or honey
· 1/2 teaspoon sesame oil

For the Stir-Fry:

· 3 tablespoons neutral oil (like vegetable, canola, or peanut), divided
· 6-8 cloves garlic, finely minced or sliced
· 1 tablespoon fresh ginger, minced
· 1 large bell pepper (any color), cut into 1-inch pieces
· 1 medium onion, cut into 1-inch pieces
· 2-3 green onions, cut into 1-inch lengths (for garnish)

For Serving:

· Steamed jasmine or white rice

Instructions

Step 1: Prep and Marinate the Chicken

1. In a medium bowl, combine the chicken pieces with the soy sauce, Shaoxing wine, cornstarch, and sesame oil.
2. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the other ingredients.

Step 2: Prepare the Sauce and Aromatics

1. In a small bowl or measuring cup, whisk together all the ingredients for the stir-fry sauce: chicken broth, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, and sesame oil. Set aside.
2. Mince the garlic and ginger.
3. Cut the bell pepper and onion into uniform 1-inch pieces to ensure even cooking.

Step 3: Cook the Chicken

1. Heat a large wok or a large, heavy-bottomed skillet over high heat until very hot.
2. Add 2 tablespoons of neutral oil and swirl to coat the pan.
3. Add the marinated chicken in a single layer. Let it sear undisturbed for 1-2 minutes to get a good color, then stir-fry for 3-4 minutes until cooked through and golden brown.
4. Remove the chicken from the wok and set it aside on a clean plate.

Step 4: Stir-Fry the Vegetables and Aromatics

1. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the wok.
2. Add the minced garlic and ginger and stir-fry for just 30 seconds until very fragrant. Be careful not to burn it!
3. Add the bell pepper and onion. Stir-fry for 3-4 minutes until they are tender-crisp (aka “wok hay” – the breath of the wok). You want a bit of char but still some crunch.

Step 5: Bring It All Together