Stir-fried Chicken Breast with Peppers
Stir-fried Chicken Breast with Peppers
Ingredients
For the Chicken Marinade
- 300 grams chicken breast, sliced into thin strips or bite-sized pieces
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 pinch white pepper
- 1 tablespoon cooking oil
For the Stir-fry
- 2 tablespoons cooking oil
- 1 red bell pepper, large, approximately 150 grams, sliced
- 1 green bell pepper, large, approximately 150 grams, sliced
- 1 onion, medium, approximately 100 grams, sliced
- 3 garlic, cloves, minced
- 1 inch piece ginger, minced
For the Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup chicken broth or water
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish (Optional)
- as needed fresh cilantro
Instructions
- 1
Slice the chicken breast into thin strips or bite-sized pieces. In a bowl, combine the chicken strips with 1 tablespoon light soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 pinch white pepper, and 1 tablespoon cooking oil. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 5 min
- 2
Wash and slice the red and green bell peppers into thin strips. Peel and slice the onion into similar-sized strips. Mince the garlic cloves and the ginger piece.
⏱️ 10 min
- 3
In a small bowl, whisk together 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 cup chicken broth or water. In another small bowl, prepare a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon of water until smooth. Set aside.
⏱️ 5 min
- 4
Heat 2 tablespoons of cooking oil in a large wok or frying pan over high heat until shimmering. Add the marinated chicken to the hot wok in a single layer, spreading it out. Stir-fry for 2-3 minutes until the chicken is mostly cooked through and lightly browned. Avoid overcrowding the pan; cook in batches if necessary. Remove the cooked chicken from the wok and set aside.
⏱️ 5 min
- 5
In the same wok, add a little more oil if needed. Add the minced garlic and minced ginger. Stir-fry for about 30 seconds until fragrant. Add the sliced onions to the wok and stir-fry for 1-2 minutes until they start to soften. Add the sliced red and green bell peppers. Continue to stir-fry for another 2-3 minutes until the peppers are tender-crisp.
⏱️ 5 min
- 6
Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables. Bring the sauce to a simmer, stirring constantly. Give the cornstarch slurry a quick stir and then gradually add it to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stir-fried Chicken Breast with Peppers
For the Chicken Marinade
- 300 grams chicken breast, sliced into thin strips or bite-sized pieces
- 1 tablespoon light soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 pinch white pepper
- 1 tablespoon cooking oil
For the Stir-fry
- 2 tablespoons cooking oil
- 1 red bell pepper, large, approximately 150 grams, sliced
- 1 green bell pepper, large, approximately 150 grams, sliced
- 1 onion, medium, approximately 100 grams, sliced
- 3 garlic, cloves, minced
- 1 inch piece ginger, minced
For the Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1/4 cup chicken broth or water
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
For Garnish (Optional)
- as needed fresh cilantro
Instructions
- 1
Slice the chicken breast into thin strips or bite-sized pieces. In a bowl, combine the chicken strips with 1 tablespoon light soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 pinch white pepper, and 1 tablespoon cooking oil. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
⏱️ 5 min - 2
Wash and slice the red and green bell peppers into thin strips. Peel and slice the onion into similar-sized strips. Mince the garlic cloves and the ginger piece.
⏱️ 10 min - 3
In a small bowl, whisk together 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/4 cup chicken broth or water. In another small bowl, prepare a cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon of water until smooth. Set aside.
⏱️ 5 min - 4
Heat 2 tablespoons of cooking oil in a large wok or frying pan over high heat until shimmering. Add the marinated chicken to the hot wok in a single layer, spreading it out. Stir-fry for 2-3 minutes until the chicken is mostly cooked through and lightly browned. Avoid overcrowding the pan; cook in batches if necessary. Remove the cooked chicken from the wok and set aside.
⏱️ 5 min - 5
In the same wok, add a little more oil if needed. Add the minced garlic and minced ginger. Stir-fry for about 30 seconds until fragrant. Add the sliced onions to the wok and stir-fry for 1-2 minutes until they start to soften. Add the sliced red and green bell peppers. Continue to stir-fry for another 2-3 minutes until the peppers are tender-crisp.
⏱️ 5 min - 6
Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables. Bring the sauce to a simmer, stirring constantly. Give the cornstarch slurry a quick stir and then gradually add it to the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
⏱️ 5 min