- 450 gm chicken breast tenders, cut into thin strips
- 1 tbsp sesame oil
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1/4 tsp salt
- 3 tbsp vegetable oil, divided
- 5 garlic cloves, minced
- 1 tbsp freshly grated ginger
- 1/2 tsp red chili flakes
- 1/2 cup sliced red onion
- 1/2 green bell pepper, cut into thin strips
- 1/2 red bell/orange pepper, cut into thin strips
For the sauce:
- 1 tbsp white vinegar
- 2 tbsp low sodium soy sauce
- 2 tbsp dark soy sauce
- 1/2 tbsp brown sugar
- 1/4 tsp red chilli flakes
- 1/4 cup water
- 2 tsp cornstarch
In a large bowl, toss chicken strips with sesame oil, salt, black pepper and white pepper powder. Marinate for 10-15 minutes.
In a small bowl, stir together vinegar, soy sauce, dark soy sauce, brown sugar, chilli flakes and cornstarch. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.
Reheat the same wok, swirl in remaining oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds.
Turn up the heat to high, add in red onion, and stir-fry for another 30 seconds. Add in red & green bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.
When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.
Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly. Turn heat off, and transfer to a serving plate.
Serve hot with fried rice.