Ingredients:
1 tsp Sesame Oil (toasted)
450 Gram Chicken Thigh/Breast (cut crosswise into 1/2-inch-thin strips)
1 Tbsp Ginger, grated
1/4 tsp White Pepper (finely ground)
1/2 Cup Red Onion , chopped
1 tsp Ginger Juice
2 Tbsp Peanut Oil or Vegetable oil (divided)
1/2 Red Bell Pepper (cut into thin strips)
5-6 Garlic cloves (minced)
1 tsp Red Chilli Flakes
1 Tbsp Ginger, grated
A handful Snow Peas (trimmed)
For the sauce:
2 tsp Chinese Rice Wine
1 Tbsp Rice Vinegar
1 tsp Cornflour
2 Tbsp Soy Sauce
1/2 Tbsp Brown Sugar
2 tsp Dark Soy Sauce
Method:
In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside.
In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.
Reheat the same wok, Put in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over
low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic.
Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds.
Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.
When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.
Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.
Turn heat off, and transfer to a serving plate. Serve hot with steamed rice.