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In a medium bowl, combine the thinly sliced chicken breast with soy sauce, dark soy sauce, baking soda, granulated sugar, MSG (if using), Shaoxing cooking wine, corn starch, and 1 tablespoon of water. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 20 minutes to marinate.

While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together soy sauce, dark soy sauce, granulated sugar, MSG (if using), Shaoxing cooking wine, corn starch, and 1/2 cup of water until the corn starch is fully dissolved and the sauce is smooth. Set aside.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering and just smoking. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Stir-fry for 3-4 minutes, or until the chicken is browned and mostly cooked through. Remove the chicken from the wok and set aside on a plate or wire rack.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Add the sliced red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Add the chopped green onions and stir-fry for another 30 seconds.

Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk to re-incorporate any settled corn starch, then pour it over the chicken and vegetables.

Continue to stir-fry for 1-2 minutes, tossing everything together, until the sauce has thickened and coats the chicken and vegetables evenly.

Remove from heat. Garnish with sesame seeds, if desired, and serve immediately with steamed rice.


In a medium bowl, combine the thinly sliced chicken breast with soy sauce, dark soy sauce, baking soda, granulated sugar, MSG (if using), Shaoxing cooking wine, corn starch, and 1 tablespoon of water. Mix well until the chicken is evenly coated. Cover and refrigerate for at least 20 minutes to marinate.

While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together soy sauce, dark soy sauce, granulated sugar, MSG (if using), Shaoxing cooking wine, corn starch, and 1/2 cup of water until the corn starch is fully dissolved and the sauce is smooth. Set aside.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering and just smoking. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Stir-fry for 3-4 minutes, or until the chicken is browned and mostly cooked through. Remove the chicken from the wok and set aside on a plate or wire rack.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.

Add the sliced red bell pepper and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp. Add the chopped green onions and stir-fry for another 30 seconds.

Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk to re-incorporate any settled corn starch, then pour it over the chicken and vegetables.

Continue to stir-fry for 1-2 minutes, tossing everything together, until the sauce has thickened and coats the chicken and vegetables evenly.

Remove from heat. Garnish with sesame seeds, if desired, and serve immediately with steamed rice.
