Ingredients
Method
- Heat oil in a large skillet over medium-high heat.
- In a small bowl, whisk together the soy sauce and cornstarch and set aside.
- Once the skillet is hot, add the cubed chicken and cook, stirring as needed, until cooked through, about 5 minutes.
- Add the bell peppers and the white portion of the green onions. Cook until the peppers soften, about 3-5 minutes longer.
- Give the soy sauce mixture another stir, then pour into the chicken mixture and cook, stirring occasionally until slightly thickened, about 2-3 minutes.
- Serve stir-fry over cooked rice, sprinkling with the remaining part of the green onions for garnish.
Notes
The chicken will likely create some liquid in the pan and that's fine - it'll help the peppers soften while they cook.
If you find that your stir-fry isn't quite saucy enough, feel free to add some water to the pan, a tablespoon at a time, until it reaches your desired consistency.
Make sure you give your soy sauce mixture a quick stir before adding it to the chicken so that it's well incorporated and doesn't clump together at the bottom of your bowl.
See the full post above for tips and ideas for variations, garnishes, etc.
