Ingredients:

  • 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp vegetable oil
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp coarsely ground black pepper
  • 1/4 cup chicken broth
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 medium green bell pepper, chopped into squares
  • 1 medium red bell pepper, chopped into squares
  • 1 cup sliced white button mushrooms

Instructions:

  1. Combine 1 lb chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp vegetable oil in a bowl; mix until evenly coated and let marinate for 10 minutes.
  2. While chicken marinates, whisk together 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp coarsely ground black pepper, 1/4 cup chicken broth, and 1 tsp cornstarch in a separate bowl.
  3. Heat 1 tbsp vegetable oil in a wok over high heat until shimmering. Add chicken in a single layer (cook in batches if they don't fit in one layer) and sear undisturbed for 2-3 minutes until a mahogany crust forms, then stir-fry for another 2 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  4. In the same pan, add 1 tbsp vegetable oil. Toss in 3 cloves minced garlic and 1 inch minced ginger, stirring for 30 seconds until fragrant.
  5. Add the chopped red and green bell peppers and 1 cup sliced mushrooms; stir-fry for 3-4 minutes until tender-crisp.
  6. Return the cooked chicken to the pan, whisk the sauce mixture again to incorporate settled cornstarch, and pour it over the ingredients.
  7. Stir-fry constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy glaze that coats the chicken and vegetables.