Ingredients
Scale
- 1 lb chicken breasts (or thighs), sliced
- 2 tablespoons light soy sauce
- 1/2 cup chicken broth
- 2 teaspoons coarsely ground black pepper
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1 1/2 tablespoons sugar
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped (mixed colors recommended)
Instructions
- Marinate the sliced chicken in light soy sauce, cornstarch, and vinegar for 10 to 15 minutes.
- Prepare the sauce by mixing chicken broth, soy sauce, vinegar, sugar, and black pepper in a small bowl.
- Heat oil in a large skillet over medium-high heat. Sear marinated chicken until browned but slightly pink inside; set aside.
- In the same skillet, sauté garlic, ginger, onion, and bell peppers until fragrant.
- Pour in the prepared sauce and cook until thickened, then add back the chicken to coat evenly.
- Serve hot over steamed rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg