Ingredients
Scale
- 4 chicken thighs, boneless and skinless
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 medium onion, sliced
- 1 cup snap peas
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
- Steamed rice, for serving
Instructions
- In a mixing bowl, combine soy sauce, oyster sauce, sesame oil, and minced garlic. Add the chicken thighs and let them marinate for at least 30 minutes in the refrigerator.
- Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through. Pour in the reserved marinade and simmer for 2 minutes.
- Add sliced bell peppers, onions, and snap peas to the skillet, stir-fry for 3-4 minutes until vegetables are tender yet crisp. Season with salt and pepper to taste.
- Transfer Ta Chien chicken to a serving platter, garnish with fresh herbs, and serve with steamed rice.
Notes
- Leftover Ta Chien chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- For longer storage, consider freezing for up to 2 months. Reheat to an internal temperature of 165°F (74°C).
- For serving, consider pairing with a fresh salad or spicy dipping sauce for added flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg