3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1/4 cup (60ml) water
1 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon red chili flakes (optional)
Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, water, sugar, and black pepper. Set aside.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken pieces and cook for 5–7 minutes until browned and fully cooked. Remove and set aside.
Step 3: Stir-Fry the Vegetables
In the same skillet, add another drizzle of oil if needed.
Sauté the minced garlic, grated ginger, and sliced onion until fragrant.
Add the diced red and green bell peppers and stir-fry for 2–3 minutes until slightly tender but still crisp.
Step 4: Combine and Cook
Return the cooked chicken to the skillet and pour the sauce over the mixture.
Stir well to coat everything evenly and cook for another 2–3 minutes until the sauce thickens and everything is heated through.
Step 5: Serve
Transfer to a serving dish and garnish with sesame seeds or chopped scallions, if desired.
Serve hot with steamed rice or noodles.
Tips for Perfect Stir-Fry
High Heat Cooking: Use medium-high heat to keep the vegetables crisp and prevent sogginess.
Prep Ahead: Chop all the ingredients before cooking, as stir-frying happens quickly.
Sauce Variations: Add a splash of rice vinegar or sesame oil for extra flavor.
Protein Swap: Substitute chicken with shrimp, beef, or tofu for variety.
Customize Vegetables: Add other vegetables like broccoli, carrots, or snap peas for a more colorful dish.
Preparation Time
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories and Nutritional Information (Per Serving, approximately):
Calories: 220 kcal
Protein: 22g
Carbohydrates: 12g
Fat: 8g
Sugar: 5g
