Ingredients

• 1 lbs chicken breast, cut into bite-sized pieces
• 2 C green beans, trimmed
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp chili flakes optional
• 2 tbsp vegetable oil
• Steamed rice for serving

Directions

• In a small bowl, mix soy sauce, oyster sauce, fish sauce, brown sugar, and chili flakes (if using). set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. add the chicken and cook for 4-5 minutes until golden and cooked through. remove and set aside.
• In the same skillet, add the remaining oil. stir-fry the garlic for 30 seconds until fragrant.
• Toss in the green beans and red bell pepper. stir-fry for 3-4 minutes until the vegetables are tender but crisp.
• Return the chicken to the skillet and pour in the sauce mixture. stir everything together and cook for an additional 2 minutes, allowing the flavors to meld.
• Serve hot over steamed rice.

Notes

• 4-14-25 1/2 Recipe
• I didn't follow the instructions to cook this dish
• I added
• Green Onion, White Part
• Mexican Basil
• Dried Asian Peppers
• Garlic Chili Sauce
• MSG
• No Red Pepper Flakes

Photos