Ingredients for Marinade
- 1 pound chicken breast cut into bite sized pieces ( you can use chicken thighs as well)
- 1 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp chili garic sauce (sambal olek)
- 1 tsp ginger paste
- 1/2 tsp salt
- 1/2 tsp black pepper or to taste
- 1 egg
- 4 tbsp cornstarch
Ingredients for sauce
- 3/4 cup ketchup
- 1 heaping tbsp garlic paste
- 1-2 tbsp hot sauce (optional for heat)
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 3 tbsp cane sugar or brown sugar
- 1 tbsp sesame oil
- 2 cups water
- 1/2 tsp black pepper
Additional Ingredients
- 4 tbsp avocado oil
- 1 large onion chopped into squares
- 1 green bell pepper chopped into squares
- 1 red and 1 yellow bell pepper chopped into squares
- 3 green onions chopped ( keep white parts of the onion separate from the greens)
- 1 tbsp cornstarch + 2 tbsp water to make a slurry
- Fresh chopped cilantro for garnish (optional)
Method
- Mix all the ingredients for the marinade into a medium bowl and keep aside ( you can marinade for 15 minutes or overnight if you have time-or you can keep it aside until you’ve prepared your other ingredients)
- Whisk all the ingredients for the sauce in a small bowl and keep aside.
- Heat oil in a large pan or wok on med high heat and add in the marinated chicken in a single layer. Cook until golden brown. Once cooked, remove chicken onto a plate and keep aside.
- In the same pan (no need to add additional oil) add in all the veggies (peppers, onions, and white parts of the green onions). Saute until veggies are slightly blistered.
- Now whisk the prepared sauce one more time and add it to the veggies in the pan. Mix well.
- Make a slurry of 1 tbsp cornstarch and 2 tbsp water and add it to the pan. Mix again.
- Add the chicken back in the pan and stir until well incorporated.
- Turn down the heat to simmer and let it cook until desired consistency . At this point the chicken will cook further.
- Garnish with green parts of the green onions and cilantro if desired. Serve with rice or noodles. Enjoy!
