A light and simple weekday dinner recipe, with crunchy celery, sweet red bell peppers and a light umami peppery sauce all bound around a tender piece of chicken. Perfectly served with a nice steaming bowl of rice or even with some noodles.
Quick and easy it also makes for a perfect lunch time meal, easily packed for work, school and everything else in-between. Simple and easy, its time to ditch the take out and start cooking for yourself. Just be careful of all the pepper thats flying in the air.
400g Chicken Thighs
1 Red Bell pepper
1/2 White Onion
3 Cloves of Garlic
2 Stalks of Celery
1ts of Black Pepper
1.5tb of Oyster Sauce
1/2tb of Light Soy Sauce
1tb of Shao Xing Wine
1ts of Corn Flour
Start by peeling and mincing 3 cloves of garlic.
Peal and slice thinly 1/2 a white onion.
Slice 2 sticks of celery into fine thin slices.
Finely slice 1 red bell pepper.
Lastly chop your chicken into bite size pieces and set aside ready for the FRY UP.
In a wok on SUPER HIGH heat add in a little bit of oil and begin to fry off your onions and garlic till nice and fragrant.
Add in your chicken and continue to fry till the chicken is almost cooked.
Add in your celery and red bell peppers followed by 1tb of black pepper, 1.5tb of oyster sauce, 1/2tb of light soy sauce and 1tb of shao xing wine. Mix well and smell the pepper (try not to sneeze) .
Prepare a corn starch solution of 1tb corn starch to 5tb water. Mix well and add it into the chicken.
Let it simmer till the sauce is thick and season with salt to taste.