Ingredients:
500 g boneless chicken thighs or breast, cut into bite-sized pieces
2 tablespoons vegetable oil
1 medium onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup chicken broth
1 teaspoon cornstarch mixed with 2 tablespoons water
2 green onions, chopped
Cooked white rice, for serving
Directions:
Heat vegetable oil in a large wok or skillet over medium-high heat until hot.
Add the chicken pieces and stir-fry for 5–6 minutes until lightly browned and nearly cooked through.
Stir in the sliced onion and bell peppers, cooking for 2–3 minutes until slightly tender but still crisp.
Add minced garlic and freshly ground black pepper, stirring quickly to release the aroma.
Pour in soy sauce, oyster sauce, hoisin sauce, sugar, salt, and chicken broth. Stir well to coat the chicken evenly.
Bring the mixture to a gentle simmer, then add the cornstarch slurry.
Continue cooking for 1–2 minutes until the sauce thickens and becomes glossy.
Sprinkle chopped green onions over the stir-fry and toss briefly.
Serve hot over steamed white rice for a satisfying, restaurant-style meal at home.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 410 kcal | Servings: 4 servings
