A bold, peppery, and glossy stir-fry with tender chicken, crisp bell peppers, and a savory-sweet sauce.
🍗 Ingredients
For the Chicken & Marinade:
- 350g boneless chicken thighs (or breast), diced
- 2 tsp cornstarch (for tenderness)
- 1 tsp sesame oil
- 2 tsp Shao Xing wine (or dry sherry)
- 1 tbsp regular soy sauce
- ½ tsp coarse black pepper (freshly ground)
For the Stir-Fry:
- 1 bell pepper (red/green), thinly sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp neutral oil (vegetable/canola)
- Spring onions, sliced (for garnish)
Stir-Fry Sauce:
- 1 tsp black pepper (freshly ground)
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (for color)
- 3 tbsp oyster sauce (or hoisin)
- 1 tbsp Shao Xing wine
- 1 tsp cornstarch (to thicken)
- 3 tbsp water/chicken broth
- 2 tsp sesame oil
👩🍳 Instructions
- Marinate Chicken:
- Toss diced chicken with cornstarch, sesame oil, Shao Xing wine, soy sauce, and black pepper. Let sit 15+ mins.
- Prep Sauce:
- Whisk all sauce ingredients in a bowl. Set aside.
- Stir-Fry:
- High heat: Heat oil in a wok/pan. Sauté garlic until fragrant (~30 sec).
- Add chicken. Stir-fry 3-4 mins until 80% cooked.
- Toss in onions & bell peppers. Cook 1-2 mins until slightly soft.
- Pour sauce over. Stir until glossy and thickened (~1 min).
- Garnish with spring onions.
📌 Pro Tips
- Pepper Power: Use freshly ground black pepper for maximum aroma.
- Extra Heat: Add 1 tsp Sichuan peppercorns or chili oil.
- Veg Swap: Try broccoli, mushrooms, or zucchini instead of bell peppers.
- Protein Swap: Works with beef, shrimp, or tofu.
🍚 Serving Suggestions
- Steamed rice or fried rice
- Chow mein noodles
- Side of pickled veggies for contrast
1. Can I use pre-ground black pepper?
✅ Yes, but freshly ground tastes more vibrant.
2. No Shao Xing wine?
Substitute with dry sherry or skip it.
3. How to store leftovers?
Refrigerate for 3 days or freeze for 1 month.
4. Too salty?
Use low-sodium soy sauce or reduce oyster sauce.
