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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.

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Personal Notes Source: Aaron and Claire (YouTube). One of the easiest stir-fries — total cook time ~10 min once everything is prepped. Two key tricks: cut the onion into BIG chunks and separate the layers so they stay crunchy; sear the chicken in a single layer for proper browning before stir-frying. Bell pepper is optional (color, not flavor). Bouillon powder is the umami booster — don't skip if you want full flavor.

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