Sort ingredients
dubsaw
QR Code
Listen
Pdf
Add 12 oz chicken breast, 2 tsp cornstarch, 1 tsp cooking oil, 1 pinch salt, plus the optional 1 large egg white, if using, to a bowl or ziptop storage bag. Toss to coat. Marinate for at least 30 minutes to overnight.
Combine 1 tsp sesame oil, 1 tsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp cornstarch , and ¼ cup water in a small bowl. Set aside.
Heat a large wok or skillet with 2 Tbsp cooking oil over high heat.
Quickly sear the sliced chicken for 1 minute. Separate the meat as you stir frequently. Set the seared cooked chicken aside on a wire rack.
Add the 8 whole dried chili peppers to the wok and stir frequently until they darken in color.
Then add the 1 tsp ground ginger, 1 tsp garlic, 1 tsp crushed red pepper flakes, and 1½ tsp black beans. Stir-fry for 30 seconds.
Return the chicken to the wok and pour in the sauce mixture. Stir constantly until the sauce thickens.
Add the ½ large red bell pepper, ½ large yellow bell pepper, and ½ large yellow onion to the wok and stir-fry for 30 seconds to 1 minute until tender-crisp.
Remove from heat and serve right away.