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Rush Hour
|
30 Minutes, High Protein
Stir-fry Chicken with Bell Peppers (w/ Rice)
Cooking Time:
30
mins
Serving Size:
You Need:
Ingredients
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Seasonings
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Preparation
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Cooking Instructions
1.
Cook the rice according to the package instructions. For jasmine rice, use a 1:1 ratio of rice to water.
2.
Sprinkle the salt evenly over the chicken thigh.
3.
Heat a pan (preferably a wok or a large skillet) over medium-high heat. Add the bell pepper evenly to the pan and let it sit without stirring for 30 seconds.
4.
Stir-fry the bell pepper for 1 minute until slightly softened but still crisp. Remove the bell pepper from the pan and set it aside.
5.
In the same pan, turn the heat to high. Add the cooking oil to the pan. Place the chicken thigh evenly in the hot oil and let it sear without stirring for 30 seconds.
6.
Stir-fry the chicken thigh for about 2-3 minutes and starts to turn slightly golden brown.
7.
If there is excessive oil in the pan after cooking the chicken, carefully remove some of it. Add the garlic and chilli pepper (if using) to the pan and stir-fry for about 30 seconds until fragrant.
8.
Return the cooked bell pepper to the pan. Add the oyster sauce to the pan and stir evenly.
9.
Then, add the soy sauce and sugar. Stir-fry for another 30 seconds until the sauce slightly thickens and coats the chicken.
10.
Serve the stir-fried chicken and bell peppers immediately with the prepared rice.
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