Sweet and Savory Glazed Chicken Stir-Fry with Colorful Bell Peppers Served Over Fluffy Steamed Rice Recipe
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon ketchup
1 teaspoon garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 cups cooked white rice
Salt and black pepper to taste
Sesame seeds and chopped green onions for garnish (optional)
Directions:
Cook the rice according to package instructions and keep warm.
In a small bowl, whisk together soy sauce, oyster sauce, honey, brown sugar, ketchup, garlic, and ginger until well combined.
In another bowl, mix cornstarch and water to create a slurry. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season lightly with salt and pepper.
Cook the chicken for 5–7 minutes, stirring frequently, until golden and fully cooked.
Add the sliced bell peppers and onion to the skillet and stir-fry for 3–4 minutes until slightly tender but still crisp.
Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly.
Add the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and becomes glossy and sticky.
Serve the sticky chicken stir-fry hot over steamed rice and garnish with sesame seeds and green onions if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings