Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon rice vinegar (15ml)
  • 1 tablespoon cornstarch (15g)
  • 1 teaspoon chili powder (5g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 3-4 garlic cloves, minced
  • 1 tablespoon ginger, minced (15g)
  • 2 tablespoons chilli sauce (30ml)
  • 2 green onions, sliced for garnish
  • Cooked jasmine rice or noodles (optional)

Instructions:

  1. Combine chicken, soy sauce, rice vinegar, cornstarch, and chili powder in a mixing bowl. Let marinate for at least 10 minutes.
  2. Slice the bell peppers and onion, and mince the garlic and ginger.
  3. Heat the wok over high heat and add oil. Ensure the oil is shimmering.
  4. Sauté marinated chicken in the wok until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
  5. In the same wok, add garlic, ginger, and sliced vegetables. Stir-fry until vegetables are tender but still vibrant, about 3-4 minutes.
  6. Return chicken to the wok with vegetables, add chilli sauce, and toss to combine. Stir-fry for an additional 1-2 minutes to heat through.
  7. Serve hot over rice or noodles, garnished with sliced green onions.