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!
Ingredients:
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
Directions:
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!
Notes:
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.
Nutrition Facts:
Serving: 1serving | Calories: 411kcal
Ingredients
- 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
Instructions
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!
Notes
Notes: 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. Nutrition Facts: Serving: 1serving | Calories: 411kcal
