Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable or canola oil
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/4 cup water or chicken broth
- 1 tsp brown sugar or honey
- 1 tsp freshly ground black pepper (or to taste)
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp cornstarch
- Vegetables:
- 1 bell pepper (red or green), sliced
- 1 small onion, sliced
- 2 scallions, sliced (for garnish)
Instructions
- In a bowl, toss chicken with soy sauce and cornstarch until evenly coated. Set aside.
- In a small bowl, whisk together all sauce ingredients and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until golden and cooked through, about 5–7 minutes. Remove from pan.
- In the same pan, sauté onions and bell peppers for 2–3 minutes until just tender.
- Return chicken to the pan and pour in the sauce. Stir and cook until sauce thickens and everything is well coated, 2–3 minutes.
- Remove from heat, garnish with scallions, and serve over steamed rice or noodles.
Notes
- Use freshly cracked black pepper for best flavor.
- Add broccoli, snow peas, or mushrooms for extra veggies.
- Swap soy sauce for tamari and use gluten-free oyster sauce for a gluten-free version.
- Serve over cauliflower rice or lettuce wraps for a low-carb option.
- Add chili flakes or chili oil for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
