Description
A quick and colorful stir-fry perfect for busy weeknights. Juicy chicken, crisp bell peppers, and onions come together in a bold black pepper sauce, served over hot steamed rice. Inspired by Asian street food flavors, this dish delivers takeout-style satisfaction in just 25 minutes.
Ingredients
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1 lb chicken breast or thigh, diced
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 medium onion, chopped
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3 cloves garlic, minced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon cornstarch
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1 teaspoon ground black pepper (adjust to taste)
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2 tablespoons oil for frying
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2 cups cooked white rice
Instructions
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In a medium bowl, toss diced chicken with cornstarch and black pepper until evenly coated.
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Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and fully cooked (about 5–6 minutes). Remove and set aside.
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In the same skillet, add the remaining oil. Sauté garlic, onions, and bell peppers for 2–3 minutes, until slightly softened but still vibrant.
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Return the cooked chicken to the skillet. Pour in soy sauce and oyster sauce. Stir well to coat all ingredients evenly.
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Cook for an additional 2–3 minutes until the sauce slightly thickens and everything is heated through.
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Serve hot over cooked white rice.
Notes
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Add chili flakes for heat or pineapple chunks for a sweet twist.
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Tofu works well as a vegetarian substitute for chicken.
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For extra flavor, garnish with sesame seeds or chopped green onions before serving.
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Freshly cracked black pepper will enhance the dish’s aroma and depth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes