Chicken and Pepper Stir Fry Over Rice

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables provide variety at a lower cost.

Thinly slice the chicken breast and transfer into a plate.

Add salt, white pepper, oyster sauce, and the soy sauce. Mix in 1 tablespoon of light soy sauce with 1 teaspoon of dark soy sauce.

Grasp to mix everything well.

Add corn starch and around 1 tablespoon of water. Mix well again to make sure each piece is well coated.

Add oil and remix again. Set aside for around 15 minutes.

Chop the yellow pepper, red pepper, and green pepper into small pieces. Cut the red onion into small pieces.

Mince the garlic roughly.

Prepare the sauce by adding water, corn starch, black pepper, a very small pinch of salt, sugar, light soy sauce, oyster sauce, and sesame oil. Stir to combine everything well.

Heat the wok or pan first and then add oil.

Spread the chicken slices in the pan. Don't move, and let it stay for around 4 to 5 seconds.

Quickly fry until the chicken changes color, then transfer them out.

Fry garlic until aromatic.

Add the bell pepper and onion. Cook for around half a minute until they are almost cooked.

Return chicken and add the sauce. After remixing, simmer until the sauce is well thickened.

Sprinkle black pepper. Transfer out and serve hot over steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens