Ingredients
1 lb chicken breast or thighs, cut into chunks
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
2 tsp freshly ground black pepper
4 garlic cloves, minced
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 tbsp cornstarch
1/4 cup water
2 tbsp vegetable oil
Optional: pinch of sugar or red pepper flakes
Instructions
1. Toss chicken with 1 tbsp soy sauce and cornstarch. Let rest 10 minutes.
2. Heat oil in a skillet, cook chicken until golden. Set aside.
3. Add garlic and onions to the same skillet. Sauté 1-2 mins.
4. Add bell peppers. Stir-fry for 2–3 minutes.
5. Combine all sauces, black pepper, water, and sugar. Pour into skillet.
6. Return chicken to pan, coat in sauce, cook until thickened.
7. Serve hot over rice or noodles.
Notes
Use chicken thighs for more flavor.
Cracked pepper gives stronger punch than ground.
Double sauce if serving with noodles.
Stores well for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg