Stir-fried Chicken with Pickled Ginger and Bell Peppers薑絲甜椒炒雞片
A vibrant and flavorful stir-fry featuring tender chicken slices, tangy pickled ginger, and crisp bell peppers, all tossed in a savory sauce. It's a quick and delightful dish perfect for a weeknight meal.
01Ingredients
- 300g chicken breast, sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp Shaoxing wine
- 0.5 tsp white pepper
- 2 tbsp cooking oil
- 100g pickled ginger, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 small piece fresh ginger, sliced
- 2 tbsp chicken broth
- 1 tbsp oyster sauce
- 1 tsp sugar
- 0.5 tsp sesame oil
- 1 tsp cornstarch (for sauce thickening)
Nutrition (per serving)285kcal
- Protein32.5g
- Carbs12g
- Fat12.5g
Fiber 1.8 gSodium 685 mg
02Steps
- Marinate the chicken slices with soy sauce, cornstarch, Shaoxing wine, and white pepper for 15 minutes.
- Prepare the sauce by combining chicken broth, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl.
- Heat cooking oil in a wok over high heat. Add the marinated chicken slices and stir-fry until cooked through and lightly browned. Remove chicken from the wok and set aside.
- In the same wok, add a little more oil if needed. Sauté the minced garlic and sliced fresh ginger until fragrant.
- Add the sliced red and yellow bell peppers to the wok and stir-fry for 1-2 minutes until slightly tender-crisp.
- Return the cooked chicken slices to the wok. Add the sliced pickled ginger.
- Pour the prepared sauce mixture over the chicken and vegetables. Stir quickly to coat everything, allowing the sauce to thicken.
- Serve immediately with steamed rice.
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