Ingredients
Scale
- 2 chicken breasts, diced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp chili flakes (optional)
- 1 tsp cornstarch + 2 tbsp water (for slurry)
- 1 cup steamed jasmine rice
- Garnish: sesame seeds & sliced green onions
Instructions
- Sauté the Chicken: Heat 1 tsp sesame oil in a large skillet or wok over medium-high heat. Add diced chicken and stir-fry 5-6 minutes until golden and fully cooked. Remove and set aside.
- Cook the Vegetables: In the same pan, add minced garlic and sauté 30 seconds until fragrant. Add sliced red and green bell peppers and stir-fry 3-4 minutes until tender-crisp.
- Combine Chicken and Sauce: Return chicken to the pan. Add soy sauce, oyster sauce, and chili flakes (if using). Stir to coat evenly.
- Thicken the Sauce: Mix cornstarch with water to make a slurry. Pour into the pan and stir 2-3 minutes until sauce thickens and coats the ingredients.
- Plate and Garnish: Serve over steamed jasmine rice. Garnish with sesame seeds and sliced green onions.
Notes
- Use high heat to maintain tender chicken and crisp vegetables.
- Ensure cornstarch slurry is well-mixed before adding to avoid lumps.
- Stir constantly while thickening to prevent burning and evenly coat ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian