- Prepare the Chicken:
- In a bowl, mix the sliced chicken with 2 tablespoons of soy sauce. Set aside to marinate while you prepare the vegetables.
- Prepare Vegetables:
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the marinated chicken to the wok and cook until it’s no longer pink in the center. Remove the chicken from the wok and set it aside.
- In the same wok, add a bit more oil if needed. Add the sliced bell peppers and onions. Stir-fry for 3-5 minutes until the vegetables are slightly tender but still crisp.
- Combine and Season:
- Return the cooked chicken to the wok with the vegetables. Add oyster sauce, remaining soy sauce, and sesame oil. Toss everything together to combine.
- Optional Thickening:
- If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with a bit of water to create a slurry. Stir the slurry into the stir-fry and cook until the sauce thickens.
- Serve:
- Serve the chicken and vegetable stir-fry over cooked rice or noodles.
This quick and flavorful chicken and vegetable stir-fry is a great way to enjoy a variety of colorful vegetables. Adjust the seasonings to your taste, and feel free to customize it with other vegetables or your favorite sauces. Enjoy your meal!