Description
A vibrant and fiery stir-fry featuring tender chicken, crisp bell peppers, and a bold spicy sauce, served over fluffy steamed rice for a quick and satisfying meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 bell peppers (red, yellow, green), sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2–3 fresh red chilies, sliced (adjust to taste)
- 3 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Cooked steamed rice, for serving
- Green onions, sliced for garnish
Instructions
1. Prepare the Crust:
- In a bowl, combine chicken slices with soy sauce and cornstarch. Toss to coat and set aside for 10 minutes.
- 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 wok, add bell peppers, onion, garlic, ginger, and chilies. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return chicken to the wok. Add oyster sauce, rice vinegar, and sesame oil. Stir well to combine and heat through for 2-3 minutes.
- Serve immediately over steamed rice, garnished with green onions.
Notes
You can customize the seasonings to taste.