Ingredient
- 3 cups of steamed rice
- 4 tbsp oyster sauce
- 4 tbsp cooking sherry
- 4 tbsp soy sauce
- 2 tbsp cornstarch
- 1 tsp kosher salt
- 2 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces
- 2 medium red bell pepper
- 16 ounces snow peas
- 4 medium garlic cloves
- 4 medium green onion
- 2 tbsp cooking oil
- 4 tsp cooking oil, for searing the chicken and vegetables
Instructions
- Mix: the oyster sauce, sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine.
- Add: the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes.
- Prep: the pepper and cut it into 1/4-inch slices
- Rinse: and dry the snow peas and set them aside.
- Chop: the garlic and place it in a large bowl.
- Trim: the ends of the green onion, cut them into 1/4-inch pieces, and add to the bowl with the garlic
- heat: wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
- Drizzle: 2 tsp of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes.
- Transfer: to the large bowl with the garlic and green onion
- Drizzle: 2 tsp of the oil around the perimeter of the wok or pan and add the snow peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the peppers, garlic, and green onion.
- Drizzle: the remaining tbsp of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.
- Add: the garlic, green onions, peppers, and snow peas. Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more.