Make delicious chicken chunks tossed in sticky soy sauce with garlic, bell peppers and snow peas. By Chef Divya Burman, a (Food Blogger) Ingredients Of Garlic Soya Chicken 450 Gram Chicken Thigh/Breast (cut crosswise 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 (divided) 5-6 Garlic cloves (minced) 1 Tbsp Ginger, grated 1 tsp Red Chilli Flakes 1/2 Cup Red Onion, chopped A handful 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 How to Make Garlic Soya Chicken 1.In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside. 2.In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside. 3.Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. 4.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 and set aside. 5.Reheat the same work, Put in another tablespoon of oil, add in garlic, ginger, and red chilli flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic. 6.Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. 7.Add in red bell pepper, and cook for one minute - making sure to stir and toss the ingredients well. 8.When the vegetables are bright and almost crisp-tender, stir in the cooked chicken. 9.Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens. 10.Add in one or two tablespoons of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.11.Turn heat off, and transfer to a serving plate.12.Serve hot with steamed rice. RECIPE NOTES You can use Dry Sherry instead of Chinese Rice Wine. Read Also, MPMKVVCL Recruitment 2017 - 216 Vacancies for AE/Line Attendant & More Sikkim PSC Recruitment 2017 - 100 Vacancies for Assistant Professors HPSSC Recruitment 2017 - 2,965 Sub-Inspectors, Radiographers and More