This dish is a hit with my guests—it’s gone in no time!
3. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced bell peppers and mushrooms, and stir-fry for 3-4 minutes until they begin to soften.
4. Add the minced garlic to the skillet and stir-fry for another 30 seconds until fragrant.
5. Return the cooked chicken to the skillet. Add the soy sauce, oyster sauce, sesame oil, and ground black pepper. Stir everything together until well combined.
6. Pour in the chicken broth and bring the mixture to a simmer.
7. Add the cornstarch mixture to the skillet and stir until the sauce thickens and coats the chicken and vegetables evenly.
8. Serve hot, garnished with fresh herbs if desired.
Variations & Tips
For a spicier version, add a teaspoon of chili paste or a sliced fresh chili pepper along with the garlic. To make the dish gluten-free, substitute tamari or coconut aminos for the soy sauce. For a more indulgent flavor, you can add a handful of cashews or peanuts during the final step for extra crunch. Vegetarians can replace the chicken with tofu, ensuring to press it well to remove excess moisture before stir-frying.
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