Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium onion sliced
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Add garlic and onion, and sauté until fragrant and translucent.
- Add the chicken pieces to the skillet, season with salt and pepper, and cook until they are golden and cooked through.
- Toss in the bell peppers and stir-fry for about 3 to 4 minutes or until they are just tender but still crisp.
- Whisk together soy sauce, oyster sauce, cornstarch, and water in a small bowl. Pour this mixture over the chicken and vegetables in the skillet.
- Stir everything together and cook for an additional 2 to 3 minutes, or until the sauce has thickened and everything is well coated. Adjust seasoning with salt and pepper if necessary.