The first step: diced pepper, diced garlic, shredded ginger.

Add 1 spoon of light soy sauce, 1 spoon of cooking wine, 0.5 spoon of dark soy sauce and salt. Next, mix these ingredients well.

Then put in the chicken thighs and marinate for 20 minutes (it is recommended that you buy boneless ones at the supermarket, or you can choose chicken breasts).

Step 2: Heat oil over medium heat, fry garlic and ginger until fragrant

Step 3: Add the chicken

Step 4: Turn the chicken into white on both sides, add 1 tablespoon of Pixian bean paste, 1 tablespoon of chopped peppers (you can omit the chopped peppers), stir fry for 2 minutes.

Step 5: Finally add the peppers.

Add salt according to chicken taste and fry for 3 minutes.

Step 6: Stir fry until the chicken turns dark, and then the soup thickens, ready to serve.

Mongolian chicken, you must remember to pair it with Sprite (I don’t know why, maybe it’s really a memory of college)