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Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, chicken broth, hoisin sauce, rice vinegar, sesame oil, cornstarch, granulated sugar, and red pepper flakes until smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and bell pepper and stir-fry for 3-4 minutes, until slightly softened but still crisp.

Add the minced garlic and grated ginger to the skillet and stir-fry for 1 minute until fragrant.

Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.

Remove from heat. Serve immediately over cooked rice, garnished with sesame seeds and sliced green onions, if desired.


Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, chicken broth, hoisin sauce, rice vinegar, sesame oil, cornstarch, granulated sugar, and red pepper flakes until smooth. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and bell pepper and stir-fry for 3-4 minutes, until slightly softened but still crisp.

Add the minced garlic and grated ginger to the skillet and stir-fry for 1 minute until fragrant.

Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.

Remove from heat. Serve immediately over cooked rice, garnished with sesame seeds and sliced green onions, if desired.
