Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon Shaoxing wine (15ml) (or dry sherry)
  • 1 teaspoon cornstarch (5g)
  • 1/2 teaspoon baking soda (2.5g)
  • 1/4 teaspoon white pepper (optional) (1.25g)
  • 1 tablespoon vegetable oil (15ml)
  • 2 tablespoons soy sauce (30ml)
  • 2 tablespoons oyster sauce (30ml)
  • 1 tablespoon dark soy sauce (15ml)
  • 1 tablespoon honey or sugar (15g)
  • 1/2 cup chicken broth (120ml)
  • 1 tablespoon cornstarch (5g)
  • 1 teaspoon sesame oil (5ml)
  • 2 tablespoons water (30ml)
  • 2 tablespoons vegetable oil (30ml)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 inch ginger, minced (approx. 5g)
  • 1 medium onion, sliced (approx. 150g)
  • 1 bell pepper (any color), sliced (approx. 150g)
  • 1-2 fresh red chilies, thinly sliced (optional) (approx. 5g)
  • 2 tablespoons coarsely ground black pepper (approx. 15g)
  • Optional: Spring onion, chopped, for garnish

Instructions:

  1. Combine marinade ingredients in a bowl and mix well. Add chicken and toss to coat. Let marinate for at least 20 minutes (or longer in the fridge).
  2. Whisk together all sauce ingredients in a small bowl until smooth. Set aside.
  3. Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant (about 30 seconds). Be careful not to burn.
  4. Add the marinated chicken to the wok and stir-fry until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and set aside.
  5. Add onion and bell pepper to the wok and stir-fry until slightly softened (about 2-3 minutes). Add chilies, if using.
  6. Return the chicken to the wok. Pour in the prepared sauce and stir-fry until the sauce thickens and coats the chicken and vegetables (about 1-2 minutes).
  7. Stir in the ground black pepper. Toss well to coat everything evenly.
  8. Garnish with spring onion (if using) and serve immediately.