Garlic Soya Chicken

Ingredients

• 1 pound chicken thigh/breast (cut crosswise into 1/2-inch-thin strips)
• 1 tsp sesame oil (toasted )
• 1/4 tsp white pepper ( finely ground)
• 1 tsp ginger juice
• 2 Tbsp peanut oil or vegetable oil, divided
• 5-6 garlic cloves (minced)
• 1 Tbsp ginger (grated)
• 1 tsp red chili flakes
• 1/2 cup red onion (chopped)
• A handful of snow peas (trimmed)
• 1/2 red bell pepper (cut into thin strips)

For the sauce:

• 1 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 2 tsp dark soy sauce
• 2 tsp Chinese rice wine, or dry sherry (optional)
• 1/2 Tbsp brown sugar
• 1 tsp cornflour

Direction

1. set aside. 
2. Reheat the same wok, 
3. Put in another tablespoon of oil, add in garlic, ginger, and red chili flakes. 
4. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic. 
5. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. 
6. Add in red bell pepper, and cook for one minute - making sure to stir and toss the ingredients well. 
7. When the vegetables are bright and almost crisp-tender, stir in the cooked chicken. Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens. 9. 
8. 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 steamed rice.

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