Ginger Chicken with Peppers


makes 3-4 servings

  • 1/2 cup chicken stock
  • 2 tbsp. oyster sauce
  • 1 tbsp. fish sauce
  • 1 tsp. granulated sugar
  • 2 tbsp. vegetable oil
  • 12 oz boneless, skinless chicken breasts, thinly sliced
  • 2 tbsp. fresh gingerroot, chopped or slivered
  • 1 onion, thinly sliced
  • 1/2 cup red bell pepper, sliced
  • 1/2 cup yellow bell pepper, sliced
  • 1/2 cup green bell pepper, sliced
  • 4 green onions, cut into 1-inch pieces
  • fresh cilantro leaves, for garnish

( Cooking Measuring )


In a small bowl, combine chicken stock, oyster sauce, fish sauce and sugar; stir to combine, or until sugar dissolved. Set aside.

Heat oil in a wok or large skillet over medium-high heat. Stir-fry chicken for 3 minutes. Add ginger, onion and bell peppers; stir-fry for 1 minute.

Add sauce mixture; stirring, cook for 2 minutes, or until chicken is done. Add green onions; toss to combine.

Garnish with cilantro. Serve with steamed rice and cucumber slices.

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