Chicken And Pepper Stir Fry

Steps

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1. 1
   Prepare ginger slices, mince the garlic, and cut green onion into sections, keeping the white stem parts and green leafy parts separate.
   ▶ ≈0:31
2. 2
   Cut onion into large strips, carefully separating the layers. Slice bell peppers into large strips.
   ▶ ≈0:50
3. 3
   Slice the chicken into thin pieces, ideally parallel to the muscle fiber direction.
   ▶ ≈1:25
4. 4
   Marinate the chicken with soy sauce, oyster sauce, dark soy sauce, water, sugar, baking soda, white pepper powder, and cornstarch. Mix well, then add sesame oil and cooking oil, stirring until combined.
   ▶ ≈1:40
5. 5
   Mix cornstarch with cold water, stirring until all cornstarch is fully dissolved and set aside.
   ▶ ≈2:15
6. 6
   Heat oil in a pan over medium-high heat, add sugar and salt, then immediately add onion and peppers. Stir fry for about 1 minute, then remove to a plate.
   ▶ ≈2:30
7. 7
   Add a bit more oil to the pan if needed, add ginger slices to release flavor, then add the marinated chicken.
   ▶ ≈2:55
8. 8
   Spread the chicken out and pan fry until the bottom is light golden brown. Add the white parts of green onion, flip the chicken, and briefly fry the other side.
   ▶ ≈3:11
9. 9
   Add minced garlic and mix evenly with the chicken, then add rice wine and toss quickly to allow the alcohol to evaporate.
   ▶ ≈3:33
10. 10
    Once the steam subsides, season with soy sauce, oyster sauce, and dark soy sauce. Stir fry until the chicken has an even color.
    ▶ ≈4:00
11. 11
    Pour in the cornstarch-water mixture (stir it first as cornstarch settles). It will quickly boil and thicken into a sauce.
    ▶ ≈4:23
12. 12
    When the sauce thickens, return the onion and peppers to the pan, add the green leafy parts of green onion and black pepper powder. Toss everything together until well combined.
    ▶ ≈4:40