Ingredients
Scale
- 1.1 lbs skinless chicken breast, cut into bite-sized cubes
- 2 tablespoons peanut oil
- Salt, to taste
- 2 medium onions, cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch cubes
- ½ teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 fresh red or green chili, chopped
- 2 tablespoons cornstarch
- ¾ teaspoon freshly ground black pepper
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- ½ teaspoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water or chicken broth
Instructions
- Whisk together sauce ingredients and set aside.
- Marinate chicken with sauce, cornstarch, and salt.
- Heat oil in a pan and brown the chicken until golden.
- Sauté ginger, garlic, and chili; add vegetables and stir-fry.
- Combine chicken and vegetables, pour over sauce, and simmer.
- Serve hot with a sprinkle of black pepper.
Notes
Cut chicken evenly for consistent cooking.
Use fresh vegetables for the best flavor.
Avoid overcrowding the pan when browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg