Chicken and Pepper Stir-Fry
It's a versatile dish that combines tender chicken breast with a colorful array of vegetables and a flavorful sauce.
Equipment
- Wok or wide pan
- Mixing bowls
- Measuring cups
- Measuring spoons
- knife
- cutting board
Ingredients
MARINADE:
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 1 tablespoon cornstarch
SAUCE:
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon red chili pepper flakes
MAIN INGREDIENTS:
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 yellow onion, sliced
- 4 minced garlic cloves
- 1 tablespoon minced ginger
- 1 bell pepper, deseed and thingly sliced
- 2 stalks green onions, sliced, for garnish
- sesame seeds, for garnish
Instructions
MARINATE THE CHICKEN:
- In a large bowl, combine chicken, soy sauce, ground pepper, salt, and cornstarch. Toss to coat the chicken evenly, and marinate for at least 15 minutes.
MAKE THE SAUCE:
- In a separate bowl, combine soy sauce, rice vinegar, sesame oil, oyster sauce, honey, tomato paste, brown sugar, cornstarch, and red chili pepper flakes. Stir until the sugar and cornstarch dissolve.
COOK THE CHICKEN
- Heat the oil in a wide pan or wok. Cook the chicken in batches to avoid steaming them. Sear the chicken for 3 minutes or until golden brown. Set them aside.
STIR FRY
- Use the same pan, add the onion, and saute until tender. Add the garlic and ginger, and continue sauteing until fragrant. Add bell pepper, and cook until crisp-tender, then add the sauce. Simmer for 2 minutes or until thickened. Add the chicken back into the pan, and stir to combine, make sure the chicken is evenly coated with sauce. Garnish with green onions and sesame seeds.