Stir-Fried Bell Pepper and Chicken

 

Ingredients:

400g chicken fillet ~ cut stripe

1/2 red bell pepper ~ cut stripe

1/2 green bell pepper ~ cut stripe

1/2 yellow bell pepper ~ cut stripe

1 tbsp cornstarch + 2 tbsp water

1 tsp sesame oil

1/4 tsp white pepper

1 tsp Shaoxing wine

Marinade

1/2 tsp salt

1 egg white

1-1/2 tbsp cornstarch

2 tbsp cooking oil

Sauce

1 tbsp minced garlic

1 tbsp minced ginger

1 tbsp chopped green onion

1 tsp Shaoxing wine

1/4 cup chicken broth

1 tbsp oyster sauce

1/2 tbsp Maggi seasoning

1 tsp sugar

Directions/Instructions:

1. Cut the chicken fillet into thin slices and cut into strips.
2. In a bowl, add the chicken strips and mix the marinade ingredients evenly.  Set aside for later.
3. Cut the bell pepper into filament and put them in a bowl and set aside.
4. Pour 2qt of oil into a medium wok and set over high heat.  When the oil temperature reaches 100-120 deg C (210-250 F), put the shredded chicken into the wok and quickly separate with chopsticks.  Cook for 1 min and drain the oil.
5. The same wok, add oil over medium-high heat, pour in the shredded bell peppers.  Then add 1 tsp Shaoxing wine, stir quickly for 20-30 seconds.  Dish out and set aside.
6. Add 2 tbsp cooking oil, toss in the minced garlic, ginger, and chopped green onion.  Stir until it smells aromatic.  Pour in the sauce ingredients.  Stir for 20-30 seconds.  Then add the prepared cornstarch slurp.
7. Finally, add the shredded chicken and bell pepper.  Drizzle with sesame oil, white pepper, Shaoxing wine, and stir-fry quickly for a few mins.
8. The dish is ready to be served!