Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp cornstarch
  • 2 tsp neutral oil (for marinade)
  • 1 tsp Shaoxing wine
  • 0.5 tsp baking soda
  • 1.5 tbsp coarsely cracked black peppercorns
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 8 oz cremini mushrooms, quartered
  • 1 large green bell pepper, cut into 1-inch squares
  • 1 small yellow onion, cut into wedges
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp neutral oil (for searing)

Instructions:

  1. Combine the 1.5 lbs cubed chicken breast with 1 tbsp cornstarch, 2 tsp neutral oil, 1 tsp Shaoxing wine, and 0.5 tsp baking soda. Let this sit for 15 minutes to allow the velveting process to work.
  2. In a small bowl, whisk together the 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, and 1 tsp rice vinegar.
  3. Ensure your garlic is minced, ginger is grated, and peppercorns are coarsely cracked until you smell the sharp, spicy oils.
  4. Add 2 tbsp neutral oil to a wok or skillet over high heat until the oil is shimmering and just starting to smoke.
  5. Add the chicken in a single layer and let it sit undisturbed for 2 minutes until a golden brown crust forms on the bottom.
  6. Stir fry for another 2-3 minutes until the chicken is nearly cooked through, then remove it from the pan.
  7. In the same pan, add the onion wedges and mushrooms, cooking for 3 minutes until the onions soften and mushrooms begin to brown.
  8. Toss in the green bell pepper, garlic, ginger, and cracked peppercorns, stirring for 1 minute until the garlic is fragrant but not burnt.
  9. Return the chicken to the pan and pour over the prepared sauce.
  10. Toss everything together for 1-2 minutes until the sauce turns velvety and coats every piece of chicken evenly.