3-way Pepper Chicken by Sanegeal Farmhear

Okay. That title seems corny. And that was me making the name of the recipe because we are using ground pepper, bell pepper and red chili pepper into the dish. Anyway, I decided to make another chicken recipe for brunch and I was aiming for an easy stir fried version.

Ingredients:

• 2 pieces of chicken breast fillet, cut lengthwise and in bite size pieces
• 3 cloves garlic, crushed
• 2 medium size red onion, cut into strips
• 1 small green/red bell pepper, cut into strips
• 3 tablespoons of cooking oil (I used canola)
• 1 chicken bouillon cube
• Mama Sita's Oyster sauce, 1 tablespoon
• Brown sugar, 1 teaspoon
• Gochugaru flakes/powder, 
• Salt, pinch 
• Fresh ground black pepper
• Fish sauce, around a teaspoon

Instructions:

1. Season the chicken strips with salt, pepper and fish sauce well. 
2. In a heated wok/pan, sauté the garlic in the oil until light brown. Next to drop in the pan is the onions. 
3. When the onions are starting to show translucence, add the chicken strips into the wok/pan and the chicken cube. Mix until all the meat are even coated with the cube and cook until chicken is almost done.
4. Next is to put the bell pepper and the oyster sauce. Cook for a minute.
5. Dissolve the sugar into the liquid/oil of the chicken in the pan. Upon dissolving, mix well with the chicken.
6. Finally, add some gochugaru flakes/powder for some kick, adjust this seasoning according to your preferred spiciness.

Last note: I think this would be better if I had put leeks or spring onions in here. Oh, a little splash of sesame oil too! But with the dish that I made today, I paired this up with a sunny side up egg and it goes well with a pickled radish salad.

 

Side note: This dish was a hit! My brother commended the dish of the sauce/oil and had suggested that it would also be best if the chicken is crispy fried instead of sauteed. Noted!