Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon (15ml) cornstarch
  • 1 large egg white
  • 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) ground white pepper
  • 1 tablespoon (15ml) vegetable oil (for coating)
  • 2 tablespoons (30ml) vegetable oil
  • 1 inch ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup (100g) snow peas, trimmed
  • 4 scallions, white and green parts, sliced
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce
  • 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
  • 1 teaspoon (5ml) sesame oil
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) cornstarch
  • 1/4 cup (60ml) chicken broth or water

Instructions:

  1. Cut the chicken into uniform pieces.
  2. In a large bowl, whisk together the cornstarch, egg white, Shaoxing wine (or sherry), salt, and white pepper.
  3. Add the chicken to the marinade and mix thoroughly to coat. Ensure every piece is covered. Coat with vegetable oil. Cover and refrigerate for at least 30 minutes (or up to overnight).
  4. While the chicken marinates, chop all the vegetables and prepare the sauce.
  5. In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine (or sherry), sesame oil, sugar, cornstarch, and chicken broth (or water). Set aside.
  6. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until smoking hot. Add the chicken and stir-fry quickly until the chicken is about 80% cooked through and slightly browned. Remove the chicken from the wok and set aside.
  7. Add the remaining 1 tablespoon of oil to the wok. Add the ginger and garlic and stir-fry for about 30 seconds until fragrant. Add the bell peppers and snow peas and stir-fry for 2-3 minutes, until slightly softened but still crisp.
  8. Return the chicken to the wok. Pour the sauce over the chicken and vegetables and stir-fry until the sauce thickens and coats everything evenly.
  9. Garnish with sliced scallions and serve immediately over rice or noodles.