• 1 Pound Chicken Breasts, Sliced Thin
• 1 Tbsp Cornstarch
• 1 Tbsp Soy Sauce
• 1 Tsp Rice Wine (optional)
• 3 Cloves Garlic, Minced
• 1 Tbsp Minced Ginger
• 1/2 Cup Chicken Broth
• 1 Tbsp Cornstarch
• 2.5 Tbsp Soy Sauce
• 1 Tbsp Rice Wine (optional)
• 1 1/2 Tbsp Sugar
• 2 Tsp Black Pepper
• 1 Red Pepper, Sliced Thin
• 1 Green Pepper, Sliced Thin
• 1 Small Yellow Onion, Sliced Thin
• 2 Cups Cooked White Rice

Method-

Marinate the chicken with the first listed soy, rice wine, cornstarch, ginger and garlic. Set aside.

In a separate bowl, combine the chicken broth, second listed cornstarch, soy sauce, rice wine, sugar and pepper. Set that aside too.

Heat a large skillet and add 1 tbsp cooking oil. Place the chicken in the pan over high heat and brown on two sides. Remove from the pan, scrape clean and add another tbsp of oil and add in the peppers and onions. Cook over high heat, stirring often, for 2-3 minutes. Add in the sauce mixture and bring to a simmer while stirring. Add back the chicken, toss to coat and once the chicken is fully cooked, remove from the heat.

Serve over white rice and enjoy!