Ingredients
- For the chicken:
- 1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
- 2 tbsp cornstarch (for coating)
- 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 1/2 onion, sliced
- 3 cloves garlic, minced
- 1 bell pepper, sliced (optional)
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce (optional)
- 1/4 cup chicken broth or water
- 1 tsp brown sugar or honey
- 1 tsp crushed black pepper (to taste)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Season chicken with salt and black pepper, then coat lightly in cornstarch.
- Heat oil in a skillet or wok over medium-high heat; cook chicken until golden and cooked through. Set aside.
- In the same pan, sauté garlic and onion until fragrant. Add bell peppers if using.
- Stir in all sauce ingredients. Let simmer briefly.
- Return chicken to the pan and toss to coat in the sauce.
- Add cornstarch slurry to thicken the sauce to desired consistency.
- Finish with extra black pepper. Serve hot over rice or noodles.
Notes
- Use low-sodium soy sauce to reduce saltiness.
- Add red chili flakes or Thai chilies for more heat.
- Substitute chicken with beef or tofu for variation.
- Stir-fried broccoli or snow peas pair well with this dish.
- Store leftovers in the fridge and reheat with a splash of water to refresh the sauce.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 3g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg