Sizzling Chicken with Peppers and Onions

Ingredients

For the recipe

• 600 g boneless skinless chicken breast, cut across the grain into 1 cm-thick strips
• 200 g onion, peeled and cut into thick wedges with layers separated
• 300 g mixed red and green bell peppers, cored and cut into 1 cm strips
• 4 garlic cloves (15 g), finely chopped
• 15 g peeled fresh ginger, finely grated
• 3 tablespoons soy sauce (45 g), divided
• 2 tablespoons oyster sauce (30 g)
• 1 tablespoon unseasoned rice vinegar (15 g)
• 1 tablespoon packed light brown sugar (12 g)
• 4 teaspoons cornstarch (12 g), divided
• 1 teaspoon toasted sesame oil (5 g)
• 120 ml water, for the sauce
• 2 tablespoons neutral cooking oil (27 g), divided
• 20 g spring onions, thinly sliced

Instructions

1. Pat the chicken dry and slice it into even strips. Toss with 1 tablespoon of the soy sauce, 2 teaspoons of the cornstarch and the sesame oil. Refrigerate for 15 minutes while preparing the vegetables; this marinating time is included in the prep time.
2. In a small bowl, whisk the remaining soy sauce and cornstarch with the oyster sauce, rice vinegar, brown sugar and 120 ml water. Stir until there are no dry starch lumps. Keep this sauce separate from the raw chicken.
3. Cut the onion and peppers before starting to cook, and have the garlic, ginger and spring onions ready. Use a 30 cm / 12 inch heavy skillet or wok. A smaller pan will require extra batches.
4. Heat the skillet over medium-high heat until hot but not smoking. Add about 1 teaspoon of the cooking oil and half the chicken in one layer. Leave for 1-2 minutes to brown, then stir-fry for another 3-4 minutes, until the thickest pieces reach at least 74°C / 165°F.
5. Transfer the cooked chicken to a clean plate. Repeat with another teaspoon of oil and the remaining chicken, again checking that it is cooked through. Keep any juices that collect on the clean plate.
6. Add the remaining cooking oil to the skillet. Add the onion and peppers and stir-fry for 4-5 minutes, until lightly blistered at the edges but still a little crisp. Lower the heat if the pan residue is beginning to burn.
7. Add the garlic and ginger and stir-fry for 30-45 seconds, just until fragrant. Stir the prepared sauce again because cornstarch settles, then pour it into the skillet.
8. Let the sauce bubble for 1-2 minutes, stirring, until glossy and lightly thickened. Add a spoonful of water if it becomes too thick to coat the vegetables.
9. Return the chicken and its plate juices to the skillet. Toss for 1-2 minutes until everything is piping hot and coated in sauce. Add most of the spring onions and taste before adding any salt, since the sauces are already salty.
10. Scatter with the remaining spring onions and serve immediately, dividing into 4 equal portions. Place the hot skillet on a stable heatproof trivet and warn diners about the hot handle. Rice or noodles are optional sides and are not included in the recipe nutrition.
11. Refrigerate leftovers in shallow covered containers within 2 hours at 4°C / 40°F or below. Use within 3 days and reheat with a splash of water until the chicken reaches 74°C / 165°F throughout.