15 Minutes LUNCH/DINNER INSPO - BETTER THAN TAKE OUT

Prepare the vegetables by chopping the carrot, red bell pepper, green bell pepper, onion, finger chilis, and garlic.

Heat the oil in a pan over medium heat.

Add the chicken thighs to the pan and cook until browned and cooked through.

Add the chopped vegetables to the pan and stir-fry until they are tender.

In a bowl, mix the soy sauce, oyster sauce, Chinese cooking wine, sugar, and water.

Pour the sauce over the chicken and vegetables in the pan and stir to combine.

In a separate bowl, mix the corn starch with 2 tablespoons of water to create a slurry.

Add the corn starch slurry to the pan and stir until the sauce thickens.

Equipment Needed

Dietary

Allergens