Serves: 3-4 | Prep Time: 25 mins | Cook Time: 25 mins

Quantity Ingredient
Sauce
1/4 cup Soy sauce
1/4 cup Oyster sauce
1/8 cup Rice wine
1/8 cup Cornstarch
1/2 tbsp Sugar
1 tbsp Sesame oil
1-2 tsp White pepper, ground
Stir Fry
2 cups White rice
4 tbsp Vegetable oil
1 lb Chicken thighs, sliced to 2"x1/2" pieces
5 cloves Garlic, minced
1 Green bell pepper, sliced to 2"x1/2" pieces
1 Orange bell pepper, sliced to 2"x1/2" pieces
1 Yellow or white onion, sliced to 2"x1/2" pieces
2 Red chili peppers, sliced into very thin medallions
4 oz Shiitake Mushrooms, cut to bite sized pieces
Sesame seeds, for garnish
Sriracha sauce, for garnish
  1. Sauce can be prepared and stored in advance and makes several of these stir fries, about 5-6. Combine all sauce ingredients with a whisk and store in an airtight jar in the refrigerator.
  2. Cook rice according to your preferred method.
  3. Heat 2 tbsp vegetable oil in a wok or high sided pan on stove on high heat
  4. Once oil is hot enough to spatter droplets of water, add chicken without stacking as much as possible. Cook for 2 minutes to caramelize.
  5. Flip chicken and cook for another 2 minutes. Toss a few times to ensure it is mostly or entirely cooked through. Remove chicken from pan and set aside.
  6. Add 2 tbsp of vegetable oil into pan, let it get hot and add garlic. Cook for ~30 seconds or until aromatic and just barely starting to brown.
  7. Add bell peppers, onion, and chili peppers. Combine all ingredients in the pan well. Cook for 5-10 minutes or until onions are translucent and peppers are starting to soften and brightly colored. Stir/toss frequently.
  8. While vegetables are cooking combine 4 tbsp of sauce with 8 tbsp of water in a saucepan. Cook on stove on medium heat, stirring every couple minutes until it thickens and is dark brown. If sauce is ready before being added to the stir fry, turn to very low heat and continue to stir occasionally.
  9. Add mushrooms to the vegetables and cook for 2-3 minutes. Continue to stir frequently.
  10. Add chicken and sauce. Combine well. Cook for another 1-2 minutes and let flavors come together.
  11. Remove stir fry from heat and let rest for a few minutes.
  12. Serve over prepared white rice, garnish with sesame seeds and sriracha sauce.

Source

Sauce

Real Chinese All Purpose Stir Fry Sauce (Charlie!)
An authentic, all purpose Chinese Stir Fry Sauce I use in 90% of my regular stir fries. Made in a couple of minutes, store it in the fridge for weeks.
RecipeTin EatsNagi