Pepper Chicken

This is a really quick recipe when you don't have a lot of time for supper. You can add whatever veggies you like in this recipe. I usually add bell peppers and onions, but you could always add broccoli, carrots, or zucchini. Recipe adapted from here.

Serves 4


3 boneless, skinless chicken breasts, cut into chunks

1 tsp of black pepper

3 tbsp of corn starch

3 tbsp of oyster sauce

1/2 cup of cashews, roasted

1 large onion, cut into chunks

1 red and green bell pepper, cut into chunks

1/2 cup of chicken stock

3 cloves of garlic, minced

1 tbsp of sriracha sauce

1 tsp of rice vinegar

cooked rice or ramen noodles

olive oil


Step 1: Place all the chicken into a large bowl. In a separate bowl, mix together the cornstarch and black pepper. Add to the chicken and mix altogether. Set aside for at least 15 minutes. In a small bowl, mix together the chicken stock, oyster sauce, sriracha sauce, and rice vinegar. Set aside.

Step 2: In a large frying pan over medium heat, add 2 tbsp of olive oil. Add the chicken and cook, turning as needed. Remove to a plate.

Step 3: In the same frying pan, add 2 tbsp of olive oil. Add the onion and season with a pinch of salt and pepper. After a few minutes add the minced garlic and bell peppers. Saute for a few minutes, then add the chicken and cashews. Now add the liquid mixture and let cook for 3 minutes or so.

Serve with rice or ramen noodles.