Description
This Beijing Beef-inspired recipe features tender boneless, skinless chicken thighs marinated in a savory soy sauce mixture with fresh ginger. Stir-fried with bell peppers and onions, then simmered in a flavorful chicken broth sauce, this quick and easy dish serves as a delicious main course perfect for pairing with rice or noodles.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 thumb-sized piece fresh ginger, finely chopped
- 1 cup bell peppers (red or yellow), diced
- 1 medium onion, thinly sliced
Sauce and Marinade
- 3 tbsp low-sodium soy sauce
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- ½ cup low-sodium chicken broth
Other
- Oil for sautéing (amount not specified, approx. 1-2 tbsp)
Instructions
- Prepare Ingredients: Chop the chicken into bite-sized pieces, dice the bell peppers, and thinly slice the onion to get all your vegetables and meat ready for cooking.
- Marinate the Chicken: In a bowl, mix soy sauce, granulated sugar, and cornstarch. Add the chicken pieces along with the finely chopped fresh ginger, stirring to coat evenly. Let this mixture marinate for at least 15 minutes to allow flavors to meld.
- Sauté Onions and Bell Peppers: Heat oil in a large skillet over medium-high heat. Add the thinly sliced onions and sauté until they become translucent, about 3 minutes. Add the diced bell peppers and cook until they are slightly softened, maintaining some crispness.
- Cook the Chicken: Add the marinated chicken pieces to the skillet. Stir-fry them with the vegetables, cooking for 5 to 7 minutes or until the chicken is cooked through and lightly browned.
- Finish with Sauce: Pour in the low-sodium chicken broth and stir everything together. Let the mixture simmer until the sauce thickens, about 2 minutes, coating the chicken and vegetables evenly.
- Serve: Remove from heat and serve the Beijing Beef style chicken hot over steamed rice or noodles for a satisfying meal.
Notes
- Use low-sodium soy sauce and chicken broth to control salt levels.
- Adjust sugar to taste if you prefer a sweeter or less sweet sauce.
- For a vegetarian version, substitute chicken with firm tofu or seitan and use vegetable broth.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
- Serve immediately for best texture and flavor.
