A Tender Chicken and Bell Pepper Stir Fry over Rice
A popular Chinese style chicken and bell pepper stir fry
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 chicken breast
- 1/4 red onion (cut into small pieces (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 tbsp. cooking oil
- Ground black pepper for garnishing
- 1/8 tsp. salt
- 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
- 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
- 1/3 cup of water
Instructions
- 1
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.
- 2
Then add cornstarch, mix well. This is our layer of protection.
- 3
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.
- 4
Now let's prepare the sauce: add water, cornstarch, black pepper, a very small pinch of salt, sugar, light soy sauce, oyster sauce and sesame oil. Stir to combine everything well.
- 5
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.
- 6
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.
- 7
Now let’s transfer the extra oil and leave around two tablespoons of cooking oil in the pan. Fry garlic until aromatic.
- 8
Add bell pepper and onion, cook for around half a minute until they are almost cooked. But remember, never overcook. Return chicken and add the sauce after remixing.
- 9
Simmer until the sauce is well thickened. Sprinkle black pepper, transfer out and serve hot. The best serving way is to top over steamed rice. It can transfer the plain steamed rice into something incredibly delicious.