Chicken and Pepper Stir-Fry

Steps

1. Cut one pound of chicken breast or thighs into bite-sized pieces, slicing against the grain for tenderness.
2. Marinate the chicken by adding 1/2 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1/4 teaspoon of white pepper, 1 tablespoon of corn starch, 1/4 teaspoon of baking soda, and 1 tablespoon of neutral oil. Give it a good massage.
3. Let the marinated chicken marinate in the fridge for about 10 minutes while prepping vegetables.
4. Cut bell peppers into bite-sized pieces (about 3 cups total).
5. Thinly slice the white parts of two to three green onions and cut the green parts into 2-inch pieces.
6. Smash three cloves of garlic and finely chop them, then grate a small knob of ginger (about 1 teaspoon). Chop up one spicy chili if desired.
7. In a small container, mix the sauce: add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of dark soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, 1 tablespoon of chicken bouillon powder, 1/4 cup of water, and 1 tablespoon of cornstarch. Give it a good mix.
8. In a large wok or pan, heat 2 tablespoons of oil over high heat.
9. Add the marinated chicken to the hot oil and spread it out evenly. Sear for about 1 to 2 minutes until the bottom turns golden brown.
10. Flip and stir-fry the chicken for about 3 minutes more until cooked through.
11. Remove the cooked chicken from the wok and set it aside.
12. To the same wok, add 1 tablespoon of oil and heat over medium heat.
13. Add the white parts of the green onions, garlic, ginger, and chili. Stir-fry to create an aromatic oil for about 1 minute.
14. Increase the heat to high. Add the bell peppers and stir-fry them for about 1 minute until nicely coated with the aromatic oil.
15. Return the chicken to the wok and stir-fry for about 30 seconds.
16. Pour the prepared sauce over the mixture and stir everything together for about 1 minute, ensuring you give the sauce a quick stir first so the cornstarch incorporates fully.
17. Once the sauce thickens and coats the ingredients, turn off the heat. Add the remaining green onions and 2 teaspoons of sesame oil, then mix one final time.
18. Serve immediately with rice.