🥗 Ingredients

Chicken + marinade:
1 lb chicken breast (or any cut), cut into bite-sized pieces against the grain
1/2 tbsp soy sauce
1 tbsp Shaoxing wine
1/4 tsp white pepper
1/4 tsp baking soda
1 tbsp neutral oil
1 tbsp cornstarch

Vegetables / aromatics:
3 garlic cloves, smashed and finely chopped
~2 tsp grated ginger (small knob)
3-4 green onions, cut into 2-inch pieces (whites and greens separated)
1/2 cup bell pepper, cut into bite-sized pieces (optional, mostly for color)
1 large onion, cut into big chunks with the layers separated

Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp dark soy sauce
1 tbsp sugar
1 tbsp Shaoxing wine (or any cooking wine)
1 tsp chicken bouillon powder
5 tbsp water
1 tbsp cornstarch

For cooking + finishing:
1 tbsp neutral oil (for the chicken)
1 tbsp neutral oil (for the vegetables)
1 tsp toasted sesame oil
Cooked white rice, for serving

👨‍🍳 Instructions

1. Cut 1 lb chicken breast into bite-sized pieces, slicing against the grain for tenderness.
2. Marinate the chicken: combine the chicken with 1/2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1/4 tsp white pepper, 1/4 tsp baking soda, 1 tbsp neutral oil, and 1 tbsp cornstarch. Massage well and set aside.
3. Prep the vegetables: smash and finely chop 3 garlic cloves, grate ~2 tsp ginger, cut 3-4 green onions into 2-inch pieces (separate the white and green parts), dice 1/2 cup bell pepper (optional), cut 1 large onion into big chunks and separate the layers.
4. Mix the sauce: in a small bowl, combine 1 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 tsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine, 1 tsp chicken bouillon powder, 5 tbsp water, and 1 tbsp cornstarch.
5. Sear the chicken: heat 1 tbsp neutral oil in a wok or large pan over high heat. Spread the marinated chicken in a single layer and let it sear ~1 minute, until the bottom is golden brown. Flip and cook another 3-4 minutes until cooked through. Remove and set aside.
6. In the same wok, add 1 more tbsp neutral oil over high heat. Add the onion chunks in a single layer and let them sit ~1 minute until lightly charred.
7. Add the garlic, ginger, and white parts of the green onions. Sauté ~30 seconds until aromatic.
8. Return the chicken to the wok. Add the bell pepper and the sauce. Stir-fry ~1 minute until everything is glossy and coated.
9. Turn off the heat. Stir in 1 tsp toasted sesame oil and the green parts of the green onions for the final mix.
10. Serve immediately over white rice.