Ingredients
4chicken breasts,cut into 1-inch pieces
2tbsplight soy sauce
1tspgarlic,minced
1tbsptoasted sesame oil
1tspground black pepper
¼cupoyster sauce
2tbsplight soy sauce
2tbspvinegar
1tspground black pepper
½cupwater
3tbspcornstarch,divided
3tbspvegetable oil,divided
1large onion,cut into 1-inch pieces
1medium green bell pepper,cut into 1-inch pieces
1medium red bell pepper,cut into 1-inch pieces
4garlic cloves,finely chopped
1ginger,(1-inch piece), finely chopped
Preparation
Combine the chicken, soy sauce, garlic, sesame oil, and black pepper in a bowl, then set aside for at least 15 minutes.
Whisk together the oyster sauce, soy sauce, vinegar, black pepper, water, and 1 tablespoon of cornstarch. Set aside.
Once the chicken has been marinated, toss it in the remaining 2 tablespoons of cornstarch.
Heat 2 tablespoons of oil in a large pan and add the chicken pieces. Don’t overcrowd the pan.
Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set them aside.
Add the remaining tablespoon of oil to the pan on high heat, then add the onions and bell peppers. Toss them in the pan for 1 to 2 minutes until they brighten up in color and have been cooked slightly.
Toss in the ginger and garlic, and cook for another minute. Add the chicken pieces and sauce mixture to the pan.
Toss everything well, and simmer for 1 to 2 minutes until the sauce thickens and coats the chicken well.
Serve hot with steamed rice or veggies on the side, and enjoy!
