Colorful Bell Pepper and Chicken Stir Fry

Ingredients

Cooked rice

4 cups

Green onions

1/4 cup, chopped

Salt

to taste

Black pepper

to taste

Vegetable oil

2 tablespoons

Water

2 tablespoons

Cornstarch

1 tablespoon

Sesame oil

1 tablespoon

Oyster sauce

2 tablespoons

Soy sauce

2 tablespoons

Garlic

3 cloves, minced

Onion

1 medium, sliced

Bell peppers

3 medium (red, yellow, and green), sliced

Chicken breast

1 pound, sliced into thin strips

Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and water until smooth. Set aside to allow the flavors to meld.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add the sliced chicken breast to the skillet and cook for about 5-6 minutes, stirring frequently, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the sliced onion and minced garlic. Stir fry for about 2 minutes until fragrant and the onion becomes translucent.
5. Add the sliced bell peppers to the skillet. Continue to stir fry for another 3-4 minutes until the peppers are slightly tender but still retain some crunch.
6. Return the cooked chicken to the skillet and pour in the sauce mixture. Stir well to coat all the ingredients evenly.
7. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and clings to the chicken and vegetables.
8. Season with salt and pepper to taste, adjusting as needed.
9. Serve the stir fry over warm cooked rice and garnish with chopped green onions. Enjoy!