Hands down this is my family’s favorite chicken dish! Or so I was told. It is so versatile, you can serve it warm or cold! Chicken is a staple protein in our household. Papa bear needs it for his daily dietary requirement. In case you do not know, I don’t like to eat chilled food. But this is one dish that tastes even better when chilled. Perfect for that blazing summery afternoon heat (actually its that warm in Singapore every day)!
300g of chicken fillet
2 tbsp oyster sauce
1 red and 1 yellow bell pepper
1 clove garlic
1 knob ginger (young or old, doesn’t matter)
1 handful chinese parsley or cilantro
1 stalk spring onion
2 tbsp olive oil
2 tbsp mirin
1 tbsp brown sugar
2 tbsp soy sauce
2 tbsp lemon juice
1/4 cup water
Slice the chicken fillet thinly. Marinate with oyster sauce and set aside. Slice up the red and yellow bell peppers. Finely dice the garlic and ginger. Roughly chop the chinese parsley and slice the spring onions to your desired liking.
In a heated skillet, add in olive oil. Add in the sliced chicken fillet stir fry until cooked.
Remove from skillet and set it aside. In the same skillet, add in some more olive oil. Throw in the ginger, bell peppers and the sauce mixture. Stir fry for 5 minutes or until the peppers are soft. Add in the minced garlic and continue to cook the peppers. At this point, there should be a nice aroma engulfing your kitchen.
If the skillet is too dry, add in some more water. Remember it is important to taste your food and adjust the seasoning if necessary. Once the peppers are soft and caramelized, add in the sliced chicken and stir through. Sprinkle the chopped chinese parsley and spring onions and turn off the heat.
Serve immediately or chill it in the fridge. I love to top them on a bed of crispy quinoa salad.