Equipment Needed
- A large skillet or wok (non-stick or carbon steel works great)
- A sharp chef’s knife and cutting board
- Measuring spoons
- A set of sturdy tongs or a wooden spatula
- A small bowl for mixing sauces
- A pot with a lid for steaming rice
Your choice of pan is crucial here. You want something with enough surface area so the chicken and peppers aren’t crowded, which would steam them instead of giving them that lovely sear. I use my trusty 12-inch carbon steel skillet every single time. If you only have a smaller pan, cook in two batches—it’s worth the extra dish for the superior texture. The tongs are my personal MVP; they give you perfect control for flipping each piece of chicken. A flimsy spatula just won’t do the same job.
Step-by-Step Instructions
First, get all your prep done. This is a fast-cooking dish, so having your chicken diced, peppers sliced, garlic minced, and sauce (soy sauce, oyster sauce, sesame oil, black pepper) mixed in a small bowl is non-negotiable. I learned this the hard way the first time, scrambling to mince garlic while my chicken threatened to burn! Heat your oil in the pan over medium-high heat until it shimmers. Pat your chicken pieces very dry with a paper towel—this is the secret to getting a golden crust instead of a pale, steaming situation. Add the chicken in a single layer and resist the urge to stir for a good 2-3 minutes. Let it sear and develop color. You’ll hear it sing a happy sizzle.
Once the chicken is golden on one side, use your tongs to flip the pieces. This is when the kitchen starts smelling amazing. Cook for another 2-3 minutes until the chicken is mostly cooked through. Now, push the chicken to the sides of the pan, creating a well in the center. Add the minced garlic to that well. This technique prevents the garlic from burning while letting it fry directly in the hot oil for about 30 seconds until fragrant. I’ve tried just tossing it all together, and the garlic can stick and scorch. This method works better.
Immediately add your sliced peppers to the pan and toss everything together. The peppers will start to soften and brighten. Pour your pre-mixed sauce over everything. It will bubble and sizzle violently, which is exactly what you want! Stir-fry for another 2-3 minutes, just until the peppers are tender-crisp and the sauce has coated everything in a gorgeous, glossy glaze. That’s it! Your main dish is ready. Serve it immediately over your waiting steamed rice.
Pro Tips for Best Results
The single biggest tip I can give you is about heat management. You need that pan good and hot before the chicken goes in to get a proper sear. But once you add the sauce, it can bubble and reduce very quickly. If it looks like it’s thickening too fast or starting to stick, don’t be afraid to add a tablespoon or two of water or chicken broth to loosen it up. I keep a little cup of water next to the stove just for this purpose. It saves the dish from drying out and gives you more of that delicious sauce for your rice.
Let’s talk chicken texture. I’ve tested dicing it different ways, and 1-inch cubes are the sweet spot. Any smaller, and they can overcook and become dry by the time you get color on them. Any larger, and the inside might not be done when the outside is perfect. Also, seasoning the chicken lightly with a pinch of salt before cooking, even though your sauce is salty, makes a world of difference in building flavor from the inside out. It’s a small step with a big payoff.
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