Sweet Pepper Chicken
Sweet Pepper Chicken - quick and easy chicken stir-fry with mini sweet peppers, in a savory and sweet sauce made with Thai sweet chili sauce and oyster sauce. So delicious!
Servings: 3 people
Calories: 278kcal
Ingredients
- 8 oz (230g) mini sweet peppers
- 12 oz (350g) boneless and skinless chicken breasts cut into pieces
- salt
- ground black pepper
- 2 tablespoons oil
- 2 cloves garlic minced
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons Thai sweet chili sauce
- 1 teaspoon apple cider vinegar or rice vinegar
- 2 tablespoons water
Instructions
- Slice and remove the top part of the mini sweet peppers. Cut lengthwise into halves to remove the seeds inside of the peppers. Cut into wedges. Set aside.
- Mix all the ingredients in the Sauce together, stir to mix well. Set aside.
- Season the chicken with salt and ground black pepper. Heat up a wok or skillet over high heat and add 1 tablespoon of the oil. When the oil is heated, add the chicken and cook until both sides of the chicken slightly brown. Dish out and set aside.
- In the same work or skillet, add the remaining oil. Add the garlic and stir fry until aromatic. Add the mini sweet peppers, stir and toss continuously, about 10 seconds. Add the sauce into the wok or skillet, stir to combine well with the mini sweet peppers. Transfer the chicken back into the wok, stir a few times to blend well. Turn off the heat and serve immediately.
Nutrition
Serving: 3people | Calories: 278kcal | Carbohydrates: 15g | Protein: 26g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 805mg | Fiber: 2g | Sugar: 11g