Garlic Chicken Stir-Fry With Capsicum

 

Ingredients:

2 chicken thighs (deboned and cut into bite-sized pieces)

1/2 green capsicum (sliced)

1/2 yellow capsicum (sliced)

2 garlic cloves (peeled and chopped)

1 1/2 tbsp. light soy sauce

3/4 tbsp. oyster sauce

1/2 tsp. sesame oil

2 tbsp. cooking oil

1/3 cup water (add a bit more if you prefer the dish to be saucy)

1/2 tsp. cornflour + 1 tbsp. water (for slurry)

Methods:

1. In a medium heated wok, add sesame oil and 1 tablespoon cooking oil.  Stir-fry chicken until lightly browned.  Remove onto a plate and set aside.
2. In the same wok, add another 1 tablespoon of cooking oil, saute garlic until fragrant.  Add sliced capsicums and stir-fry for 3-4 minutes, keeping them tender-crisp.
3. Return the chicken to the pan.  Add light soy sauce and oyster sauce, give it a quick stir to mix all the ingredients.  Add water and let it cook for a few more minutes.  Then mix in the cornflour slurry, stir to mix until the sauce slightly thickens.
4. Dish onto a plate and dinner is served with a plate of freshly cooked fluffy rice.

I adapted this recipe from 'cooking.toobo.online' with a bit of adjustments to suit my cooking preference.