Ingredients

• For the chicken
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil (for cooking)
• For the stir-fry
• 1 tablespoon vegetable oil
• 1 bell pepper, sliced (any color)
• 1 onion, sliced
• 2-3 cloves garlic, minced
• 1 teaspoon ginger, minced or grated
• 1/2 teaspoon black pepper (adjust to taste)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• Green onions, chopped (for garnish)

Directions

• Marinate the Chicken: In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the chicken evenly. Let it marinate for about 15-30 minutes.
• Prepare the Stir-Fry: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and starting to brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.
• Cook the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the sliced bell pepper, onion, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
• Combine and Season: Return the cooked chicken to the skillet with the vegetables. Add 1/2 teaspoon of black pepper, along with 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce (if using). Stir well to combine all the ingredients and heat through for another 2 minutes.

Photos