Ingredients:
1 lb boneless, skinless chicken breasts, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon ground black pepper (adjust to taste)
1/2 teaspoon white pepper (optional)
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1/4 cup water
1/2 bell pepper, sliced (optional)
1/2 teaspoon sesame oil
Green onions, chopped (for garnish)
Directions:
In a bowl, mix the sliced chicken with soy sauce and cornstarch. Toss to coat and set aside for 10-15 minutes to marinate.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-4 minutes until browned and cooked through. Remove the chicken from the pan and set it aside.
In the same pan, add the onion, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
Add the black pepper and white pepper (if using), and stir to combine. Add the oyster sauce, rice vinegar, sugar, and water, and bring the mixture to a simmer.
Add the chicken back into the pan, stirring to coat the chicken in the sauce. Add the bell pepper (if using) and cook for 2-3 minutes until the sauce thickens slightly.
Drizzle the sesame oil over the chicken and stir to combine. Garnish with chopped green onions and serve hot.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings
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