Ingredients:
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp cornstarch
2 tbsp vegetable oil
1 onion, sliced
1 bell pepper, sliced
3 cloves garlic, minced
1-inch ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp crushed black pepper
1/2 tsp red pepper flakes (optional)
1/4 cup water
2 green onions, chopped
Sesame seeds for garnish
Directions:
In a bowl, toss the chicken pieces with cornstarch until evenly coated.
Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining oil. Sauté the onion and bell pepper for 2-3 minutes until slightly softened.
Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.
Return the chicken to the skillet and add soy sauce, oyster sauce, rice vinegar, sugar, black pepper, and red pepper flakes. Stir well to coat everything evenly.
Pour in the water and let it simmer for 2 minutes to allow the flavors to meld.
Remove from heat and stir in green onions. Garnish with sesame seeds before serving.
Serve hot over steamed rice or noodles.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings
