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Prep the chicken. Add the chicken, cornstarch, baking soda, Shaoxing wine and soy sauce to a bowl. Toss everything together well and set aside.
Make the stir fry sauce. Combine all the stir fry sauce ingredients together in a small bowl and whisk well. Set aside.
Cook the chicken. Heat the peanut oil in a large skillet or wok over high heat. Add the chicken with marinade and all and spread it out. Don't touch it for 2 minutes, allowing it to sear. Toss it around and finish cooking it for another 1 to 2 minutes. Transfer the chicken to a plate and set aside.
Finish the stir fry. In the same skillet all wok add the onion slices and stir fry for a few seconds, then add the garlic and ginger. Cook for another 30 seconds. Stir in the mushrooms, bell peppers and cook for an additional 2 minutes, just until they start to brown a bit. Add the chicken back to the skillet or wok and pour the sauce over everything and toss until well combined.
Garnish and serve. Garnish with green onions and/or sesame seeds and serve over rice.