A Tender Chicken and Bell Pepper Stir Fry over Rice
A popular Chinese style chicken and bell pepper stir fry
Ingredients
- 1 chicken breast
- 1 red onion sliced (don’t skip red onion because it adds SO much flavor!)
- 1 mixed Bell peppers I use green bell peppers and red bell peppers for a better color comparison.
- 4 cloves garlic minced
- 4 tablespoons cooking oil
- Ground black pepper for garnishing
Chicken Marinating
- 1/8 tsp. salt – Although we have salty seasonings like oyster sauce and light soy sauce. It is
- Pinch of white pepper
- 1/2 tbsp. oyster sauce
- 1 tbsp. light soy sauce
- 1 tbsp. water
- 1 tbsp. cornstarch
- 1 tbsp. vegetable cooking oil
Magic Stir fry Sauce
- 1 tbsp soy sauce
- 1/8 tsp. salt
- 1 tsp. Sugar – sugar can add a slight touch of sweetness and combine all the flavors.
- 1 tbsp. sesame oil
- 1 tbsp. oyster sauce
- 1/2 tsp. freshly ground black pepper
- 1/2 tbsp. cornstarch to thicken the sauce
- 1/4 cup of water
Instructions
Marinating Chicken
- Add salt, white pepper, light soy sauce, water, and oyster sauce. Mix with the chicken until it becomes slightly sticky and all the liquid is well absorbed.
- Then add cornstarch, mix well. This is our layer of protection.
- Finally, pour in oil and mix so each of the chicken pieces is well coated with oil. I will highly recommend this step, especially when you are stir-frying in a wok, as it can help to prevent the chicken slices from sticking to the bottom.
Combine the sauce
- Combine light soy sauce, ground black pepper, dark soy sauce, sesame oil, cornstarch, and water in a small bowl. However, you will need to re-stir it before using.
Fry it up
- Heat the wok or pan first, and then add oil. Then spread the chicken slices in. Don’t move and let it stay for around 4-5 seconds, and then quickly fry until the chicken changes color.
- Now, move the chicken slices out only and leave the oil in. As I mentioned before, the infused oil will make your chicken taste much better.
- Now let’s transfer the extra oil and leave around two tablespoons of cooking oil in the pan. Then, fry garlic and ginger until aromatic.
- Add bell pepper and onion, cook for around half a minute until they are almost cooked. But remember, never overcook. Then add the sauce. Mix everything quickly.
- Transfer out and serve hot. I always love to garnish with some freshly ground black pepper.