Serves 1
Directions
- 1Thinly slice unexpired chicken breast.
- 2Add cooking wine, light soy sauce, dark soy sauce, and cornstarch to the sliced chicken breast.
- 3Gently massage the chicken and let it rest for 10 minutes.
- 4Place the marinated chicken in a wok with oil.
- 5Stir fry over high heat until the color changes.
- 6Add chopped red chili pepper, chopped garlic, and minced ginger to the wok.
- 7Stir fry over high heat until the aroma comes out.
- 8Add sliced green pepper and sliced red pepper.
- 9Stir fry over high heat to soften the peppers.
- 10Add the stir-fried chicken breast back to the wok.
- 11Add salt and dark soy sauce.
- 12Toss well over high heat with a single hand.
- 13Dish up the stir-fried chicken breast with peppers.
Ingredients
- chicken breast
- 30 ml cooking wine
- 3 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp cornstarch
- 2 tsp chopped red chili pepper
- 2 tsp chopped garlic
- 1 tsp minced ginger
- 80 g sliced green pepper
- 80 g sliced red pepper
- 0.33 tsp salt
- 1 tsp dark soy sauce
Equipment
wok
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