“This dish is absolutely delicious, I have made it many times it is a favorite and you don't need a wok to make it just a large skillet but of coarse you can make in a wok if so desired! Adjust all ingredients to suit taste. This recipe can be doubled.”

Ingredients Nutrition


  1. Place the chicken cubes in a bowl, then season with salt and pepper.
  2. Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
  3. Place the chicken in a colinder and shake off an excess cornstarch.
  4. In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
  5. In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
  6. Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
  7. Using a slotted spoon remove the chicken to a bowl.
  8. Pour off some of the fat (leave about 2 tablespoons in skillet).
  9. Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
  10. Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
  11. Serve with cooked rice.

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