Description
A quick and flavorful stir-fry featuring tender chicken, crisp vegetables, and a savory black pepper sauce. Perfect for a weeknight dinner, this dish pairs wonderfully with steamed rice.
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp black pepper
- 1 tbsp oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 cup chicken broth
- 1 tsp cornstarch
Instructions
- In a bowl, marinate chicken with 1 tbsp soy sauce, 1 tbsp oyster sauce, and black pepper for 10-15 minutes.
- Heat oil in a pan over medium-high heat and stir-fry chicken until fully cooked, about 5-7 minutes. Remove from pan and set aside.
- In the same pan, sauté onion, bell pepper, garlic, and ginger for 3-4 minutes until the vegetables soften.
- Add the cooked chicken back into the pan.
- Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, sugar, chicken broth, and cornstarch.
- Stir until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
- Serve hot with steamed rice.
Notes
- For extra flavor, you can add a pinch of red pepper flakes or chili for some heat.
- This dish can also be made with chicken thighs for a richer taste.
- If you prefer a thicker sauce, add a little more cornstarch or cook for an additional minute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
