Ingredients
Scale
- ½ pound chicken breast, cut into thin small pieces
- 1 diced yellow onion
- 2 thinly sliced green onions
- 1 tablespoon grated ginger
- 3 minced garlic cloves
- 1 finely diced bell pepper
- 1½ tablespoons cornstarch
- 2 tablespoons low-sodium soy sauce
- Vegetable oil, as needed
FOR THE SAUCE:
- ⅓ cup low-sodium soy sauce
- ⅓ cup low-sodium chicken broth
- 2 tablespoons mirin or 1½ tablespoons brown sugar
- ¼ cup Shaoxing wine or dry sherry
- 2 teaspoons black pepper
- 1 tablespoon cornstarch
Instructions
- Mix the chicken pieces with the cornstarch and 2 tablespoons of soy sauce.
- Let it marinate for 20 minutes.
- Mix all the sauce ingredients together and set to one side.
- Heat some oil in a wok or large skillet and add the chicken, using tongs to transfer each piece from the marinade into the hot oil.
- When the chicken is browned all over and cooked through, remove it to a plate.
- Add more oil to the wok and add the bell pepper and onion, cooking until crisp-tender.
- Turn down the heat, add the ginger and garlic, and cook for a minute, stirring all the time.
- Transfer the vegetables to a plate.
- Pour the sauce into the pan and cook until thick, stirring often.
- Add the vegetables and chicken back in there to warm through.
- Serve immediately, garnish with the green onions.
Notes
plus 20 minutes of marinating time
- Cook Time: 30 minutes