Ingredients:
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, divided
1 medium onion, chopped
1 green bell pepper, cut into 1-inch pieces
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 cup low-sodium chicken broth
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
Directions:
Marinate Chicken: In a bowl, combine chicken pieces with cornstarch, soy sauce, rice wine vinegar, and black pepper. Mix well and let sit for 10 minutes.
Sear Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Sauté Aromatics: In the same skillet, add remaining 1 tablespoon of oil. Sauté chopped onion and green bell pepper until slightly tender, about 3-4 minutes. Add minced garlic and ginger; cook for an additional 30 seconds until fragrant.
Prepare Sauce: In a small bowl, mix together chicken broth, oyster sauce, sugar, and sesame oil.
Combine and Simmer: Return chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir to coat evenly. Let it simmer for 2-3 minutes until the sauce thickens slightly and the chicken is cooked through.
Serve: Enjoy hot over steamed rice.
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes Servings: 4
