Ingredients:
- 1 lb boneless chicken thighs, sliced
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon black peppercorns
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Salt, to taste
- Fresh cilantro leaves for garnish
Instructions:
In a large skillet or wok, heat the vegetable oil over medium-high heat
Stir-fry the chicken slices until they are cooked through and browned
Take out and place aside from the skillet
Add sliced onions, red bell pepper, and green bell pepper to the same skillet
Cook for two to three minutes, or until they begin to soften
Add black peppercorns and minced garlic
Stir-fry until fragrant, about one more minute
Add the oyster sauce, soy sauce, and chicken broth
Heat through to a simmer
After cooking, add the chicken back to the skillet
Mix everything together
To thicken the sauce, gradually stir in the cornstarch mixture
After adding salt to taste, cook for a further two to three minutes, or until the sauce thickens and covers the chicken and veggies
Add fresh cilantro leaves as a garnish
Serve hot with noodles or steamed rice
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