Ingredients:
1 lb boneless chicken breast or thighs, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons cooking oil
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/2 cup chicken broth or water
Salt to taste
Green onions for garnish
Directions:
In a bowl, toss the chicken pieces with cornstarch until evenly coated. This helps create a tender texture and glossy finish.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until golden brown and cooked through. Remove and set aside.
In the same wok, add the remaining oil. Add sliced onion and cook for 2 minutes until slightly softened.
Add the red and green bell peppers and stir-fry for another 2–3 minutes until crisp-tender.
Stir in the minced garlic and freshly ground black pepper, cooking for about 30 seconds until fragrant.
Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and chicken broth. Stir well to combine.
Return the cooked chicken to the wok and toss everything together. Simmer for 2–3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
Taste and adjust seasoning if needed. Garnish with chopped green onions and serve hot with steamed rice or noodles.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings