Sweet Pepper Chicken
Sweet Pepper Chicken - quick and easy chicken stir-fry with mini sweet peppers, in a savory and sweet sauce made with Thai sweet chili sauce and oyster sauce. So delicious!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz (230g) mini sweet peppers
- 12 oz (350g) boneless and skinless chicken breasts (cut into pieces)
- salt
- ground black pepper
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons Thai sweet chili sauce
- 1 teaspoon apple cider vinegar (or rice vinegar)
- 2 tablespoons water
Instructions
- 1
Slice off the top part of the mini sweet peppers. Cut them lengthwise in half to remove the seeds, then cut into wedges. Set aside
- 2
Mix all the ingredients for the sauce together and stir well. Set aside.
- 3
Season the chicken with salt and ground black pepper. Heat a wok or skillet over high heat and add 1 tablespoon of oil. When the oil is hot, add the chicken and cook until both sides are slightly browned. Remove the chicken from the pan and set aside.
- 4
In the same wok or skillet, add the remaining oil. Add the garlic and stir-fry until aromatic. Add the mini sweet peppers and toss continuously for about 10 seconds. Pour the sauce into the wok and stir to combine well with the peppers. Return the chicken to the wok and stir a few times to blend everything together. Turn off the heat and serve immediately.