Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp light soy sauce
  • 1 tbsp cornstarch
  • 1/4 tsp white pepper
  • 2 large green bell peppers, sliced into 1/2-inch strips
  • 1 medium yellow onion, sliced into wedges
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp neutral oil
  • 3 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp granulated sugar
  • 1/4 cup water

Instructions:

  1. Whisk together the light soy sauce, cornstarch, and white pepper in a bowl. Toss the cubed chicken in the mixture until evenly coated and let it sit for 10 minutes.
  2. In a separate small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, and water to create the magic sauce; set aside.
  3. Heat 1 tbsp of oil in a skillet over medium-high heat. Add the chicken in a single layer, sear undisturbed for 2 minutes, then toss and cook for another 2-3 minutes until just cooked through. Remove chicken from the pan and set aside.
  4. Wipe the pan if needed and add another 1 tbsp of oil. Toss in the sliced onions and green peppers, stir-frying for 2-3 minutes until bright green and slightly softened.
  5. Stir in the minced garlic and grated ginger for the final 30 seconds until fragrant.
  6. Return the chicken to the pan, pour in the magic sauce, and toss everything together until the sauce emulsifies into a glossy glaze that clings to the chicken and peppers.