1 lb chicken breasts (or thighs), sliced against the grain into 1/4” (5-mm) thick pieces

Marinade:

1 tablespoon light soy sauce (or soy sauce)

1 tablespoon Shaoxing wine (or dry sherry)

1 tablespoon cornstarch

Sauce:

1/2 cup chicken broth

2 tablespoons light soy sauce (or soy sauce)

2 tablespoons Shaoxing wine (or dry sherry)

2 teaspoons dark soy sauce (or soy sauce)

1 tablespoon cornstarch

1 1/2 tablespoons sugar

2 teaspoons coarsely ground black pepper

1/8 teaspoon salt

Stir-fry:

2 tablespoons peanut oil (or vegetable oil)

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 white onion, chopped

2 bell peppers, chopped (mixed colors)

Cook Mode Prevent your screen from going dark

Combine chicken, soy sauce, Shaoxing wine, and cornstarch in a medium-sized bowl. Gently mix by hand until the chicken is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
In a small bowl, combine all the sauce ingredients. Mix well and set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken and immediately spread it into a single layer using a spatula, with as little overlap as possible. Sear for about 1 minute, until the bottom is lightly browned. Flip the chicken and cook for another 30 seconds to 1 minute. Stir occasionally, until both sides are browned but the chicken is still slightly pink inside. Transfer the chicken to a plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the minced ginger and garlic, stirring until fragrant. Add the chopped onion and bell peppers. Stir and cook for 20 seconds.
Stir the sauce mixture until the cornstarch is dissolved completely, then pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon (a few seconds). Add the cooked chicken back into the skillet and stir quickly to coat everything with the sauce. Turn off the heat and remove the skillet from the stove.
Transfer everything to a large plate immediately so the ingredients don’t continue cooking in the hot skillet.
Serve hot as a main dish with steamed rice or noodles.

For a gluten-free option, swap soy sauce for tamari and Shaoxing wine for dry sherry.
For a vegetarian version, replace chicken with tofu or tempeh.
For extra heat, add red chili flakes or fresh chilies to the stir-fry.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.