# Components:
→ Chicken
01 - 1.1 lbs boneless chicken thighs, cut into bite-sized pieces
02 - 1 tbsp freshly ground black pepper
03 - Salt to taste
→ Sauce
04 - 1 tbsp soy sauce
05 - 1 tbsp oyster sauce
06 - 1 tsp sugar
07 - 1 tbsp cornstarch
08 - 2 tbsp water
→ Vegetables & Aromatics
09 - 2 tbsp vegetable oil
10 - 1 large onion, sliced
11 - 1 green bell pepper, sliced
12 - 4 cloves garlic, minced
13 - Green onions, chopped for garnish
# Directions:
01 - Combine chicken pieces with freshly ground black pepper and a pinch of salt in a bowl. Let marinate for at least 15 minutes to allow flavors to penetrate the meat.
02 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned on all sides but not fully cooked through. Remove chicken from skillet and set aside.
03 - In the same skillet, add sliced onion and green bell pepper. Sauté for 2–3 minutes until slightly softened and beginning to develop color.
04 - Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn it.
05 - Return the chicken to the skillet. Add soy sauce, oyster sauce, and sugar. Stir well to coat the chicken and vegetables evenly with the sauce mixture.
06 - In a small bowl, mix cornstarch with water to create a smooth slurry. Pour into the skillet and stir continuously until the sauce thickens and coats the back of a spoon.
07 - Adjust seasoning with additional salt if needed. Cook until the chicken is fully cooked through and tender, about 5 more minutes.
08 - Remove from heat and garnish with chopped green onions. Serve immediately over steamed rice for a complete meal.
