Ingredients
Scale
- 500g Chicken thighs, boneless and skinless
- 3 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 2 tablespoons Ginger, minced
- 1 Bell pepper, sliced (any color)
- 1 Onion, sliced
- 2 Green onions, chopped (for garnish)
Instructions
- Marinate the chicken by combining it with soy sauce, cornstarch, and black pepper; let it sit for 15-30 minutes.
- In a skillet, heat vegetable oil over medium-high heat, add minced garlic and ginger, and sauté until fragrant.
- Add marinated chicken to the skillet, cooking until golden brown and cooked through (5-7 minutes).
- Add sliced bell peppers and onions, then stir-fry for an additional 3-5 minutes until vegetables are tender yet crisp.
Notes
- Serve hot over jasmine rice, garnished with green onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For added crunch, consider adding cashews or sesame seeds.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Protein-rich
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg