Description
A spicy and savory stir-fry featuring tender chicken, colorful bell peppers, and a bold chili garlic sauce, served over fluffy steamed rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1–2 red chili peppers, sliced (adjust to taste)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
- 4 cups cooked steamed rice, for serving
- Green onions, sliced, for garnish
Instructions
1. Prepare the Crust:
- In a bowl, combine chicken pieces with soy sauce, rice vinegar, and cornstarch. Mix well and let marinate for 10 minutes.
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken and set aside.
- In the same wok, add remaining 1 tablespoon of oil. Add garlic and sliced chili peppers, stir-frying for 30 seconds until fragrant.
- Add sliced bell peppers and onion to the wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the wok. Add oyster sauce and sesame oil, stirring to coat everything evenly. Cook for another 2 minutes until heated through. Season with salt and black pepper.
- Serve the chili garlic chicken immediately over steamed rice, garnished with sliced green onions.
Notes
You can customize the seasonings to taste.