Chicken absorbs flavor so well. My Korean chicken & vegetables gets its flavor from ginger, garlic, red peppercorns and green onions.
Begin by heating one tbsp of oil in a wok on medium high heat. Add the chicken in batches and brown on each side for 1 - 2 minutes. Remove from wok and set aside.
Next, add the red peppercorns and cook for 2 minutes to bring out the flavor. Add the ginger, garlic and green onions and cook for 1 minute. Next, add the bell peppers and cook for 2 minutes. Add in the shaoxing wine and the chicken stock. Turn the heat up and allow the sauce to thicken. Finish by adding back in the chicken and simmer for 3 - 5 minutes.
Serve with rice and enjoy!