This pepper Chicken Stir Fry recipe is ridiculously easy to make with ingredients that you already have in your kitchen. Fast, full of flavor, and best served with some steamed rice.
This recipe starts with making the chicken stir fry marinade with soy sauce, minced garlic, and ground pepper and marinating the chicken in it for at least fifteen minutes. This helps build more flavor in the chicken and creates a nice base for this recipe.
INGREDIENTS
MARINADE
4 chicken breasts cut into 1 inch pieces
2 tablespoons light soy sauce
1 tablespoon honey
1 teaspoon garlic minced
1 tablespoon toasted sesame oil
1 teaspoon ground black pepper
1/4 teaspoon salt
STIR FRY
¼ cup oyster sauce
2 tablespoons light soy sauce
2 tablespoon vinegar
1 teaspoon ground black pepper
1 teaspoon red pepper flake
1/4 to 1/2 cup water
3 tablespoons cornstarch divided
3 tablespoons vegetable oil divided
1 large white onion cut into 1 inch pieces
1 medium red bell pepper cut into 1 inch pieces
4 cloves garlic finely chopped
1 inch piece ginger finely chopped or 1 tablespoon ginger
DIRECTIONS
Combine all the marinade ingredients including the chicken and set aside for at least 15 to 30 minutes.
Whisk together oyster sauce, soy sauce, vinegar, black pepper, red pepper flakes, half cup water and one tablespoon of cornstarch and set aside.
Once the chicken has marinated, toss it in remaining two tablespoons cornstarch.
Heat two tablespoons oil in a large pan and add the chicken pieces. Without overcrowding the pan do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside.
Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two until cooked slightly. Toss in the ginger and garlic and cook for another minute.
Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.
Serve on top of rice or cauliflower rice