Stir-fried Chicken with Bell Peppers

Steps

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1. 1
   Cut the chicken breast into long strips. Add about 1 tablespoon of water and 0.5 teaspoon salt. Massage the chicken with your fingertips until it becomes sticky and absorbs all the liquid, achieving a tender, Q-textured consistency.
   ▶ ≈0:47
2. 2
   Select firm, thick-skinned red and yellow peppers and slice them into long strips. Cut the king oyster mushroom caps into long strips (the caps are more resilient and have better texture). Slice the green pepper thinner than the red and yellow peppers to preserve its color and reduce cooking time. Lightly crush the garlic cloves.
   ▶ ≈1:55
3. 3
   Heat the hazelnut oil in the wok, add the crushed garlic and marinated chicken breast. Stir-fry over medium heat until the chicken changes color, then immediately remove it from the wok (it will not be fully cooked yet) to prevent overcooking.
   ▶ ≈3:14
4. 4
   Add about 1 tablespoon of water to the wok, then add the red pepper, yellow pepper, mushroom caps, and 1 teaspoon salt. Stir-fry over medium heat, adding water as needed if the pan becomes too dry.
   ▶ ≈3:52
5. 5
   Once the red and yellow peppers are slightly softened, add the green pepper and the reserved chicken breast. Stir-fry quickly together, adding a splash of water if needed. Cook until all ingredients are heated through and tender, then transfer to a serving plate.
   ▶ ≈4:37