Garlic Soya Chicken

Ingredients

• 450 Gram Chicken Thigh/Breast (cut across into 1/2-inch-thin strips) 
• 1 tsp Sesame Oil (toasted) 
• 1/4 tsp White Pepper (finely ground) 
• 1 tsp Ginger Juice 
• 2 Tbsp Peanut Oil or Vegetable oil (separated) 
• 5-6 Garlic cloves (minced) 
• 1 Tbsp Ginger, ground 
• 1 tsp Red Chili Flakes 
• 1/2 Cup Red Onion , hacked 
• A modest bunch Snow Peas (trimmed) 
• 1/2 Red Bell Pepper (cut into thin strips) 

For the sauce: 

• 1 Tbsp Rice Vinegar 
• 2 Tbsp Soy Sauce 
• 2 tsp Dark Soy Sauce 
• 2 tsp Chinese Rice Wine 
• 1/2 Tbsp Brown Sugar 
• 1 tsp Cornflour 

Direction

In an expansive bowl, hurl chicken tenders with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside.
2.In a little bowl, blend together rice vinegar, soy sauce, dim soy sauce, Chinese rice wine, darker sugar and cornstarch. Set aside.
3.Heat a wok or extensive griddle over high warmth. Include 1 tablespoon of oil. At the point when the oil is hot, include the chicken pieces, spreading it out as much as possible.
4.Sear for 1 minute without blending until the point that the edges are daintily sauteed, at that point mix to cook all sides until the point that simply cooked through, around 2-3 minutes more. Exchange chicken to a bowl and set aside.
5.Reheat a similar wok, Put in another tablespoon of oil, include garlic, ginger, and red bean stew chips. Panfry over low warmth for around 10-15 seconds, or until sweet-smelling, taking consideration not to consume the garlic.
6.Turn the warmth to high, include snow peas and red onion, and stirfry for another 30 seconds.
7.Add in red ringer pepper, and cook for one moment - making a point to mix and hurl the fixings well.
8.When the vegetables are splendid and relatively fresh delicate, mix in the cooked chicken.
9.Take the readied sauce, give it a mix, and rapidly empty it into the wok, cooking until the sauce thickens.
10.Add in maybe a couple tablespoon of water if necessary, hurl well, and cook for a further 30 seconds or the blend is hot and bubbly.
11.Turn warm off, and exchange to a serving plate.
12.Serve hot with steamed rice.