Ingredients
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1 lb chicken breasts or thighs, sliced thinly
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1 tbsp light soy sauce
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1 tbsp apple vinegar
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1 tbsp cornstarch
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1/2 cup chicken broth
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2 tbsp light soy sauce
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2 tbsp apple vinegar
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2 tsp dark soy sauce
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1 tbsp cornstarch
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1 1/2 tbsp sugar
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2 tsp coarsely ground black pepper
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1/8 tsp salt
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2 tbsp peanut or vegetable oil
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1 tbsp minced ginger
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2 cloves garlic, minced
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1/2 white onion, chopped
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2 bell peppers, chopped (mixed colors work well)
Instructions
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Slice chicken into thin strips. Place in a bowl with 1 tbsp soy sauce, 1 tbsp apple vinegar, and 1 tbsp cornstarch. Mix well and marinate for 10–15 minutes.
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In a small bowl, combine chicken broth, 2 tbsp soy sauce, 2 tbsp apple vinegar, 2 tsp dark soy sauce, 1 tbsp cornstarch, sugar, black pepper, and salt. Stir until cornstarch is dissolved.
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Heat 1 tbsp oil in a skillet or wok over medium-high heat. Add chicken in a single layer. Sear for 1 minute without stirring, then flip. Cook another 30–60 seconds until lightly browned but still slightly pink. Remove and set aside.
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Add the remaining 1 tbsp oil. Stir in ginger and garlic until fragrant. Add onion and bell peppers, stir-fry for 20 seconds.
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Stir the prepared sauce again and pour into the skillet. Cook while stirring until thickened enough to coat a spoon.
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Return chicken to the skillet. Toss everything together until coated in the glossy sauce.
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Transfer immediately to a serving plate. Serve hot with rice or noodles.
Notes
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Adjust the amount of black pepper to taste.
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Add broccoli, snap peas, or mushrooms for variety.
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For gluten-free, replace soy sauce with tamari.
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Do not overcook the chicken; removing it on time keeps it tender.
- Prep Time: 20 minutes
- Cook Time: 5 minutes