Description
A delightful combination of flavors with tender chicken coated in a savory sauce, accompanied by crisp bell peppers and onions.
Ingredients
Scale
- 500 g boneless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon freshly ground black pepper
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- 1 teaspoon sugar
- Green onions for garnish, chopped
Instructions
- In a bowl, combine chicken pieces with freshly ground black pepper and a pinch of salt. Let it marinate for at least 15 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned, but not cooked through.
- Add the onion and green bell pepper, sautéing for about 2-3 minutes until they begin to soften.
- Add the minced garlic to the skillet, sautéing for about a minute until fragrant.
- Return the chicken to the skillet. Add soy sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables.
- Mix the cornstarch with water to create a slurry and pour it into the skillet. Stir until the sauce thickens.
- Adjust seasoning with salt if necessary. Cook until the chicken is fully cooked and tender, about 5 more minutes.
- Garnish with chopped green onions before serving.
Notes
For a vegan version, substitute chicken with tofu or tempeh. You can also customize the sauce thickness by adding cornstarch gradually.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg