Chicken and Pepper Stir-Fry with Ginger and Soy

Ingredients

• •600 g chicken breast (sliced into thin strips)
• •400 g mixed peppers (red, yellow, and orange, sliced into strips)
• •25 g fresh ginger (finely minced)
• •4 clove garlic (minced)
• •4 tbsp soy sauce (tamari or coconut aminos for dairy-free)
• •2 tbsp rice vinegar (adds authentic Chinese flavour)
• •2 tbsp sesame oil (toasted, for aromatic finish)
• •3 tbsp vegetable oil (for cooking)
• •1 whole red chilli (sliced, seeds removed for less heat if preferred)
• •3 whole spring onions (sliced, green and white parts separated)
• •1 tbsp sesame seeds (white, for garnish)
• •to taste tsp salt
• •to taste tsp black pepper

Instructions

1. 1

   In a small bowl, combine soy sauce, rice vinegar, and sesame oil. Set aside.

2. 2

   Pat the chicken strips dry with kitchen paper and season lightly with salt and black pepper.

3. 3

   Heat 2 tbsp vegetable oil in a large wok or frying pan over high heat until shimmering.

4. 4

   Add chicken strips in a single layer and cook for 4-5 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.

5. 5

   Add remaining 1 tbsp oil to the wok. Add minced ginger, garlic, and sliced red chilli, stirring constantly for 30 seconds until fragrant.

6. 6

   Add pepper strips and the white parts of spring onions. Stir-fry for 4-5 minutes until peppers are tender-crisp with slight char.

7. 7

   Return chicken to the wok, pour in the soy sauce mixture, and toss everything together for 1-2 minutes until well coated and heated through.

8. 8

   Taste and adjust seasoning with salt and pepper if needed. Remove from heat.

9. 9

   Transfer to serving bowls, garnish with green spring onion slices and sesame seeds. Serve immediately with steamed jasmine rice.