Description
Quick and fiery with tender chicken and crunchy peppers, this stir-fry beats takeout any night of the week. Skip the delivery wait and whip up this flavor-packed meal in less time than it takes to place an order!
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 3 bell peppers (red, yellow, green), sliced into strips
- 1 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp vegetable oil, divided
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 tsp cornstarch
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
- 3 green onions, sliced for garnish
- 2 tbsp toasted sesame seeds (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, cornstarch, black pepper, and red pepper flakes until smooth. Set aside.
- Pat chicken pieces dry with paper towels. Toss with 1 tablespoon oil and a pinch of salt. Let sit for 5 minutes.
- Heat a wok or large skillet over high heat. Add 1 tablespoon oil and swirl to coat. Add chicken in a single layer and sear undisturbed for 1 minute, then stir-fry for 2-3 more minutes until golden. Transfer to a plate.
- Return wok to high heat. Add remaining oil, then add onions and stir-fry for 1 minute. Add bell peppers and stir-fry for 2 minutes until slightly softened but still crisp.
- Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Return chicken to the wok along with any accumulated juices. Give sauce a quick stir and pour over everything. Toss continuously for 1-2 minutes until sauce thickens and coats everything.
- Remove from heat, sprinkle with green onions and sesame seeds. Serve immediately over rice.