►SUBSCRIBE for 2 new videos per week:https://bit.ly/NanaabaskitchenSubscribe INGREDIENTS: * 8 chicken skinned, deboned, chicken with fat trimmed, and cut into bite size pieces * 2 bell peppers cut into bite size pieces * 1 large onion * 3 cloves of garlic minced * 1 thumb size ginger minced * 2 tbsp oil (1/3 for marinade, 1/3 for stir frying of chicken, 1/3 for stir frying vegetables) add more oil as desired * 1 tsp of honey * 1 chicken bouillon cube * 1/4 of crushed black pepper for marinade, and a pinch for stir frying vegetables * 2/3 cup of chicken broth * 1 tsp of dark soy sauce * 1 heaping tbsp of corn starch (1/2 for marinade, 1/2 for slurry)
Marinate meat for 10-15 minutes prior to cooking. Place skillet on medium heat, add oil, wait till oil is sizzling hot and place marinated chicken in batches, spread out in wok, and cook for 2 minutes on each side, to obtain a sear/caramelization. Transfer cooked chicken to a bowl to stop cooking. Repeat this process till all chicken is cooked. Proceed with cooking vegetables in same wok by adding remaining oil to wok on high heat. Add remaining garlic and ginger, crushed black pepper, bouillon, and salt, stir and cook for under 30 seconds. Add vegetables and cook to your preferred crunch/done-ess. I cooked the vegetables not exceeding 1 minute. Add slurry (combination of chicken broth, and corn starch), stir till thickened. Add cooked chicken, and stir to combine. Remove wok from heat and serve with rice. Enjoy 🙏
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