Stir-fried Boneless Chicken with Green Chili Pepper
Stir-fried Boneless Chicken with Green Chili Pepper
Ingredients
For the Chicken Marinade
- 500 g chicken breast
- 3 g salt
- 15 ml cooking wine
- 5 ml dark soy sauce
- 15 g cornstarch
- 20 ml cooking oil
For the Sauce
- 5 g sugar
- 20 ml soy sauce
- 10 ml oyster sauce
- 3 g MSG
- 100 ml water
- 10 g cornstarch
Other Ingredients
- 100 g green chili peppers
- 50 g garlic
- 15 g ginger
- as needed cooking oil, for stir-frying
Instructions
- 1
Cut the chicken breast into small, bite-sized pieces. Place the chicken pieces in a bowl.
⏱️ 5 min
- 2
To the chicken, add 3 g of salt, 15 ml of cooking wine, 5 ml of dark soy sauce, and 15 g of cornstarch. Mix all ingredients thoroughly by hand until the chicken is well coated.
⏱️ 3 min
- 3
Add 20 ml of cooking oil to the marinated chicken and mix again. Set aside to marinate for at least 15 minutes.
⏱️ 2 min
- 4
In a separate bowl, combine 5 g of sugar, 20 ml of soy sauce, 10 ml of oyster sauce, 3 g of MSG, 100 ml of water, and 10 g of cornstarch. Stir the mixture well until all the ingredients are dissolved and the sauce is smooth. Set aside.
⏱️ 3 min
- 5
Cut the green chili peppers into small, uniform pieces. Peel and slice the garlic. Peel and slice the ginger.
⏱️ 7 min
- 6
Heat a wok over medium-high heat. Add the marinated chicken pieces to the hot wok. Stir-fry the chicken until it is cooked through and slightly browned.
⏱️ 5 min
- 7
Once cooked, remove the chicken from the wok and set it aside in a clean bowl.
⏱️ 1 min
- 8
Add the sliced garlic and ginger to the same wok (add a little more oil if needed). Stir-fry until the garlic and ginger are fragrant.
⏱️ 2 min
- 9
Add the cut green chili peppers to the wok and stir-fry for a few seconds to lightly cook them.
⏱️ 1 min
- 10
Return the previously cooked chicken to the wok with the aromatics and chili. Pour the prepared sauce mixture evenly over all the ingredients in the wok.
⏱️ 1 min
- 11
Stir-fry continuously until the sauce thickens and coats all the chicken and vegetables evenly. Once the sauce has thickened and coated everything, the dish is ready. Serve hot.
⏱️ 5 min
Kitchen Tools
Stir-fried Boneless Chicken with Green Chili Pepper
For the Chicken Marinade
- 500 g chicken breast
- 3 g salt
- 15 ml cooking wine
- 5 ml dark soy sauce
- 15 g cornstarch
- 20 ml cooking oil
For the Sauce
- 5 g sugar
- 20 ml soy sauce
- 10 ml oyster sauce
- 3 g MSG
- 100 ml water
- 10 g cornstarch
Other Ingredients
- 100 g green chili peppers
- 50 g garlic
- 15 g ginger
- as needed cooking oil, for stir-frying
Instructions
- 1
Cut the chicken breast into small, bite-sized pieces. Place the chicken pieces in a bowl.
⏱️ 5 min - 2
To the chicken, add 3 g of salt, 15 ml of cooking wine, 5 ml of dark soy sauce, and 15 g of cornstarch. Mix all ingredients thoroughly by hand until the chicken is well coated.
⏱️ 3 min - 3
Add 20 ml of cooking oil to the marinated chicken and mix again. Set aside to marinate for at least 15 minutes.
⏱️ 2 min - 4
In a separate bowl, combine 5 g of sugar, 20 ml of soy sauce, 10 ml of oyster sauce, 3 g of MSG, 100 ml of water, and 10 g of cornstarch. Stir the mixture well until all the ingredients are dissolved and the sauce is smooth. Set aside.
⏱️ 3 min - 5
Cut the green chili peppers into small, uniform pieces. Peel and slice the garlic. Peel and slice the ginger.
⏱️ 7 min - 6
Heat a wok over medium-high heat. Add the marinated chicken pieces to the hot wok. Stir-fry the chicken until it is cooked through and slightly browned.
⏱️ 5 min - 7
Once cooked, remove the chicken from the wok and set it aside in a clean bowl.
⏱️ 1 min - 8
Add the sliced garlic and ginger to the same wok (add a little more oil if needed). Stir-fry until the garlic and ginger are fragrant.
⏱️ 2 min - 9
Add the cut green chili peppers to the wok and stir-fry for a few seconds to lightly cook them.
⏱️ 1 min - 10
Return the previously cooked chicken to the wok with the aromatics and chili. Pour the prepared sauce mixture evenly over all the ingredients in the wok.
⏱️ 1 min - 11
Stir-fry continuously until the sauce thickens and coats all the chicken and vegetables evenly. Once the sauce has thickened and coated everything, the dish is ready. Serve hot.
⏱️ 5 min