Chinese-Style Pepper Chicken

Tender, pearly chicken pieces coated in a glossy brown sauce. The peppers stay firm to the bite, providing a sweetness that balances the saltiness of the soy sauce.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 373
• Protein: 35 g
• Carbs: 13 g
• Fat: 16 g

Ingredients

• 600 g Chicken cutlet ( cut into 2cm cubes )
• 1 piece Red bell pepper ( diced )
• 1 piece Green bell pepper ( diced )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 4 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 3 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 tsp Ginger powder
• 1 tsp White sugar
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Marinate the chicken

   Cut the chicken into regular 2 cm cubes. In a bowl, mix the meat with soy sauce and cornstarch. The meat should be well coated in a thin, sticky film.

2. Sear the meat

   Heat peanut oil in a wok or large pan until lightly smoking. Toss in the chicken and let it brown without moving it too much. Pieces should release easily once a crust has formed.

3. Sauté the vegetables

   Add diced peppers and sliced onion. Sauté over high heat. The vegetables should stay crunchy and glossy, not soft. Add minced garlic and ginger at the end to avoid burning them.

4. Bind the sauce

   Deglaze with rice wine and the remaining soy sauce. When the liquid boils and reduces, it should become syrupy and coat the spoon. Finish with a drizzle of sesame oil for shine.

Chef's tips

• Do not overcrowd the wok: if you have too much meat, cook it in two batches so it sears instead of boiling.
• Cornstarch is the secret to meat that stays juicy and a sauce that shines.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat quickly in a wok to maintain the crunch of the peppers.