Prep Time: 5 mins | Cook Time: 5 mins | Total Time: 10 mins | Yield: 2 Servings
I love this dish so much! You need to try this recipe, I’m telling you! Serve it for lunch or dinner, and you have yourself a meal to remember! Feel free to tweak the recipe to your liking. Have a wonderful day, friends. Enjoy!
For the chicken
350 g chicken, diced, 12oz (see note 1)
1 teaspoon ginger, julienned
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
For the sauce
1 teaspoon freshly ground black pepper
2 teaspoons cornstarch
3 tablespoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
3 tablespoons water
You also need
2 tbsp cooking oil
½ red bell pepper, diced
1 small onion, diced
50 g celery, diced, 2oz
1 tbsp scallions, finely chopped
Step 1: In a mixing bowl, add the ginger, chicken, cornstarch, and water. Stir until well mixed.
Step 2: Add sesame oil and stir until well mixed.
Step 3: In another mixing bowl, add all the ingredients for the sauce. Stir until well combined.
Step 4: Place a wok on the stove and turn the heat to medium.
Step 5: Add oil and allow it to become hot.
Step 6: Add the chicken and cook until done.
Step 7: Add the bell pepper, celery, and onion. Sauté for about 2 minutes or until done.
Step 8: Add the sauce and cook until the texture of the sauce becomes thick.
Step 9: Sprinkle a very generous number of scallions on top.
Step 10: Serve with rice and enjoy!
Feel free to use chicken breasts instead of chicken thighs for this recipe.
Feel free to use regular soy sauce for this recipe as well.
Serving: 1serving | Calories: 411kcal
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