Stir-fried Diced Chicken with Walnuts and Yellow Bell Pepper合桃黃椒炒雞丁
A delightful and colorful stir-fry featuring tender diced chicken, crunchy walnuts, and vibrant yellow bell pepper, all tossed in a savory sauce.
01Ingredients
- 300g boneless, skinless chicken thigh, diced
- 80g walnuts, toasted
- 1 yellow bell pepper, diced
- 2 slices ginger, minced
- 2 cloves garlic, minced
- 2 tbsp cooking oil
- Marinade:
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1 tsp cornstarch
- 1/4 tsp white pepper
- Sauce:
- 1/2 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp chicken stock
- 1/2 tsp cornstarch (for sauce thickening)
Nutrition (per serving)520kcal
- Protein38.5g
- Carbs12.8g
- Fat35.2g
Fiber 2.1 gSodium 485 mg
02Steps
- Marinate diced chicken with light soy sauce, Shaoxing wine, cornstarch, and white pepper for at least 15 minutes.
- Combine sauce ingredients (light soy sauce, oyster sauce, sugar, chicken stock, cornstarch) in a small bowl and set aside.
- Heat cooking oil in a wok over high heat. Add marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove and set aside.
- In the same wok, add minced ginger and garlic, stir-fry until fragrant, about 15 seconds. Add diced yellow bell pepper and stir-fry for 2 minutes until tender-crisp.
- Return the cooked chicken to the wok. Pour in the prepared sauce mixture and toss quickly until the sauce thickens and coats all ingredients.
- Stir in the toasted walnuts. Serve hot immediately.
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