1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10 minutes.
2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside.
3. Heat a wok or large frying pan over high heat. Add 2 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through - about 2-3 minutes more. Transfer chicken to a bowl (leaving the oil in the wok), and set aside.
4. Heat the wok on low fire, and when hot again, add in garlic, ginger, and red chili flakes. Stir-fry for about 30 seconds, or until fragrant. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well. Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens – about 30 seconds. Add in a bit of water if needed. Stir in the cooked chicken, toss well, and cook for a further 30 seconds. Turn fire off, squeeze lemon juice over the dish, and then transfer to a serving plate. Serve hot with steamed rice (brown rice is best).
1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips
1 tsp toasted sesame oil
1/4 tsp Season with Spice’s finely ground white pepper
2 tbsp peanut oil or vegetable oil
5-6 garlic cloves – minced
1 tbsp freshly grated ginger
1 tsp Season with Spice’s red chili flakes
1/2 cup roughly chopped red onion
A handful of snow peas - trimmed
1/2 red bell pepper – cut into thin strips
1 tbsp freshly squeezed lemon juice
For the sauce:
1 tablespoon rice vinegar
1 1/2 tablespoon low sodium soy sauce
1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine, or dry sherry (optional)
1/2 tablespoon brown sugar
1 tbsp cornstarch