Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 3 bell peppers (red, green, yellow), sliced into strips
  • 1 medium onion, sliced
  • 2 tbsp neutral oil
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Instructions:

  1. Whisk together the chicken marinade ingredients (1 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil) in a bowl and toss with the chicken strips; let sit for 10 minutes.
  2. In a separate bowl, combine chicken broth, 2 tbsp soy sauce, oyster sauce, brown sugar, grated ginger, and minced garlic until the sugar is fully dissolved.
  3. Heat 1 tbsp of neutral oil in a wok or cast iron skillet over high heat until shimmering. Add chicken in a single layer, sear undisturbed for 2 minutes until golden brown, toss and cook for another 2 minutes. Remove chicken and set aside.
  4. Add the remaining 1 tbsp of oil to the same pan. Add sliced onions and bell peppers, stir-frying for 3–4 minutes until edges are charred but centers remain crisp-tender.
  5. Return the seared chicken and juices to the pan. Pour the prepared sauce over the mixture and toss constantly for 1–2 minutes until the sauce thickens into a glossy glaze.
  6. Garnish with sliced green onions and sesame seeds before serving.