- Heat a large wok or a large, heavy-bottomed skillet over high heat until very hot.
- Add 2 tablespoons of neutral oil and swirl to coat the pan.
- Add the marinated chicken in a single layer. Let it sear undisturbed for 1-2 minutes to get a good color, then stir-fry for 3-4 minutes until cooked through and golden brown.
- Remove the chicken from the wok and set it aside on a clean plate.
Step 4: Stir-Fry the Vegetables and Aromatics
- Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil to the wok.
- Add the minced garlic and ginger and stir-fry for just 30 seconds until very fragrant. Be careful not to burn it!
- Add the bell pepper and onion. Stir-fry for 3-4 minutes until they are tender-crisp (aka “wok hay” – the breath of the wok). You want a bit of char but still some crunch.
Step 5: Bring It All Together
- Return the cooked chicken to the wok with the vegetables.
- Give the prepared sauce a quick stir (the cornstarch will have settled) and pour it over the chicken and vegetables.
- Quickly toss everything together. The sauce will begin to thicken almost immediately from the residual heat and the cornstarch.
- Once the sauce is glossy and coats everything evenly (about 1-2 minutes), toss in the green onions and remove from heat.
