Step 1

Thin slice chicken into about ¼ and ⅛ inch thin pieces. Add the seasonings from salt to starch, mix well, and set aside in the fridge.

Step 2

Prepare the garlic, onion, and peppers. Combine the sauce in a bowl ready to use.

Step 3

In a well-heated large skillet, when hot, add 1.5 tbsp oil. Sear the chicken in a single layer over medium-high heat without disturbing them until they are in golden brown color, about 2-3 minutes, then use a spatula with a firm tip to flip and sear the flip side, about 1-2 minutes. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.

Step 4

Use the same skillet, and add 1.5 tbsp cooking fat. Saute the garlic and onion over medium heat for 15 seconds. Add the peppers and salt, and saute for 20 seconds.

Step 5

Stir the sauce again so that the starch does not sink to the bottom of the bowl. Pour in the sauce and return the chicken to the pan. Give them another quick toss, about 10 seconds, and turn off the heat.

Step 6

Transfer the chicken to a large serving plate. Serve hot and I recommend pairing it with a bowl of steamed hot rice!