Asian Ginger Chicken Stir-Fry

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces (about 2cm/3/4 inch). Season with salt and white pepper, then toss with cornstarch until evenly coated.

2. 2

   Peel and finely mince the ginger. Mince the garlic. Cut green onions into 2cm pieces, separating white and green parts. Slice bell pepper into thin strips.

3. 3

   In a small bowl, whisk together soy sauce, rice wine, honey, sesame oil, and chicken broth to make the sauce.

4. 4

   Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add chicken pieces in a single layer and let sear undisturbed for 2 minutes.

5. 5

   Stir-fry the chicken for another 3-4 minutes until golden brown and cooked through. Remove chicken and set aside.

6. 6

   In the same wok, add ginger, garlic, and white parts of green onions. Stir-fry for 30 seconds until fragrant.

7. 7

   Add bell pepper strips and stir-fry for 2 minutes until slightly softened but still crisp.

8. 8

   Return chicken to the wok, pour in the sauce mixture, and toss everything together for 1-2 minutes until the sauce thickens and coats the chicken.

9. 9

   Remove from heat, add green parts of scallions, and sprinkle with sesame seeds. Serve immediately over steamed rice.