1
Cut the chicken breast against the grain into bite-sized pieces.
2
Combine the chicken with soy sauce, Shaoxing wine, white pepper, baking soda, neutral oil, and cornstarch. Massage well until evenly coated.
3
Smash and finely chop 3 cloves of garlic.
4
Grate a small piece of ginger, approximately 2 teaspoons.
5
Cut 3-4 green onions into 2-inch pieces, and slice the white parts separately into thin strips.
6
Cut bell pepper (if using) into bite-sized pieces, about half a cup.
7
Cut 1 large onion into large bite-sized chunks and separate the layers.
8
Prepare the sauce by combining soy sauce, oyster sauce, dark soy sauce, sugar, Shaoxing wine, chicken bouillon powder, water, and cornstarch in a small bowl and stir well.
9
Heat 1 tablespoon of oil in a large wok or pan over high heat until very hot.
10
Add the marinated chicken in a single layer and let it sear for about 1 minute until the bottom turns golden brown.
11
Flip and cook the other side for 3-4 minutes until the chicken is cooked through.
12
Remove the cooked chicken and set aside.
13
Add 1 tablespoon of oil to the same pan and heat over high heat.
14
Add the onions in a single layer and let them sit for about 1 minute until nicely charred.
15
Add garlic, ginger, and white parts of green onions, and sauté for about 30 seconds until fragrant.
16
Add the cooked chicken, bell pepper, and the prepared sauce, then stir-fry for about 1 minute until everything is nicely coated.
17
Turn off the heat, add toasted sesame oil and remaining green onions, and give everything a final stir.
18
Serve over steamed rice.
PrimedTableBETA
