Description
A delicious stir-fried chicken dish featuring tender chicken thighs, colorful bell peppers, and flavorful sauces, perfect served over rice.
Ingredients
Scale
- 500g boneless chicken thighs, cut into bite-size pieces
- 1 large onion, sliced thinly
- 2 bell peppers, cut into chunks
- 2–3 cloves garlic, minced
- 2 teaspoons coarse black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornflour (cornstarch) mixed with 2 tablespoons water
- 2 tablespoons oil
- Salt to taste
Instructions
- Heat the oil in a good-sized frying pan or wok over medium-high. When it shimmers, toss in the chicken pieces. Let them cook—don’t fuss too much—and watch for browning, which is where the flavor comes in. Maybe 3-4 minutes per side.
- Add your sliced onions and garlic. Give it a stir but don’t worry if some onion edges get almost charred.
- Throw in the bell peppers and sort of flip everything around for a minute or two.
- Sprinkle your black pepper over the lot, then in goes your soy sauce and oyster sauce.
- If you want that shiny sauce finish, pour in your cornflour-water mix now. Stir till everything looks glossy and just a teeny bit sticky. If it gets too thick, add a splash of water.
- Salt to taste, before serving.
- Spoon over hot steamed rice, or just eat it straight from the pan.
Notes
- Thighs are juicier, but breast works too.
- Feel free to use any color bell peppers you have.
- Adjust the amount of black pepper to your taste.
- If you don’t have oyster sauce, just go with a little extra soy and maybe a drop of honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg