Description
A vibrant and quick stir-fry featuring tender chicken, crisp bell peppers, and a savory sauce, served with steamed rice and a fresh cucumber salad.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 bell peppers (red and green), sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp cornstarch mixed with 2 tbsp water
- Steamed rice, for serving
- Cucumber salad (sliced cucumber with rice vinegar and sesame seeds), for serving
Instructions
1. Prepare the Crust:
- Heat vegetable oil in a large wok or skillet over high heat.
- Add chicken and stir-fry until cooked through, about 5-7 minutes. Remove and set aside.
- In the same pan, add onion and bell peppers. Stir-fry for 3-4 minutes until slightly tender.
- Add garlic and cook for 30 seconds until fragrant.
- Return chicken to the pan. Pour in soy sauce, oyster sauce, and sesame oil. Stir to combine.
- Add cornstarch slurry and cook for 1-2 minutes until sauce thickens.
- Serve hot over steamed rice with cucumber salad on the side.
Notes
You can customize the seasonings to taste.