Ingredients
Scale
- 1 lb chicken breast, sliced
- 2 tablespoons black pepper, coarsely ground
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup green onions, chopped
Instructions
- In a bowl, combine the sliced chicken, black pepper, soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for 15 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through.
- Add the sliced bell pepper, onion, garlic, and ginger to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are slightly tender.
- Garnish with chopped green onions and serve hot over rice or noodles.
Notes
- For extra heat, add sliced fresh chilies to the stir-fry.
- You can substitute chicken with tofu for a vegetarian version.
- Adjust the amount of black pepper according to your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg