Ingredients:
2 chicken breasts, diced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
½ tsp chili flakes (optional)
1 tsp cornstarch + 2 tbsp water (for slurry)
1 cup steamed jasmine rice
Garnish: sesame seeds & sliced green onions
Directions:
Sauté Chicken: Heat 1 tsp sesame oil in a pan over medium-high heat. Stir-fry diced chicken for 5-6 minutes until golden brown. Remove and set aside.
Cook Veggies: In the same pan, sauté minced garlic for about 30 seconds until fragrant. Add sliced bell peppers and stir-fry for 3-4 minutes, keeping them tender-crisp.
Combine & Thicken: Return the cooked chicken to the pan. Add soy sauce, oyster sauce, and chili flakes (if using). Mix in the cornstarch slurry and cook for another 2-3 minutes, allowing the sauce to thicken.
Plate & Garnish: Serve the stir-fry over steamed jasmine rice and garnish with sesame seeds and sliced green onions.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories: ~400 kcal per serving
Servings: 4