3Marinate chicken with 1 tablespoon of cornstarch, 1 tablespoon of sherry cooking wine, and 1 tablespoon of soy sauce, coating it well until the cornstarch is no longer a powder.
4Set the marinated chicken aside.
5Prepare the sauce by mixing 0.5 cup of water, 0.25 teaspoon of chicken bouillon (or 0.5 cup chicken broth), 2 tablespoons of soy sauce, 2 tablespoons of sherry cooking wine, 1.5 tablespoons of sugar, 2 teaspoons of dark soy sauce, 2 teaspoons of black pepper, and 0.25 teaspoon of salt.
6Add 1 tablespoon of cornstarch to the sauce mixture and mix everything well.
7Press 3 garlic cloves using a garlic press.
8Add 0.25 teaspoon of ginger to the sauce (if using fresh ginger, cut about half an inch).
9Cut two desired colors of peppers into long strips.
10Cut half an onion to desired size.
11Heat a couple of tablespoons of oil in a pan.
12Add the chicken to the pan and cook for about 50%.
13Add the garlic and onions to the pan and mix well.
14Add the peppers to the pan.
15Stir the sauce mixture well to ensure all seasonings and cornstarch are incorporated.
16Pour the sauce into the pan.
17Cook until the sauce thickens.
18Serve over rice and enjoy.
Ingredients
1.5 breast chicken breast
1 tablespoon cornstarch
1 tablespoon sherry cooking wine
1 tablespoon soy sauce
0.5 cup water
0.25 teaspoon chicken bouillon
0.5 cup chicken broth
2 tablespoons soy sauce
2 tablespoons sherry cooking wine
1.5 tablespoons sugar
2 teaspoons dark soy sauce
2 teaspoons black pepper
0.25 teaspoon salt
1 tablespoon cornstarch
3 cloves garlic cloves
0.25 teaspoon ginger
2 colors peppers (green, yellow, orange, or red)
0.5 onion onion
2 tablespoons oil
rice
Equipment
baggy or bowlgarlic press
Tips
Cook chicken for about 50% doneness before adding other ingredients.
Stir the sauce well before adding to ensure seasonings and cornstarch are mixed.