2 Servings 20 min Cook
2 Tbsp Oyster Sauce
2 Tbsp Soy Sauce
1/2 Tsp Salt
2 Breast, bone and skin removed Chicken Breast
2 Clove Garlic
2 Medium (4-1/8" long) Scallions
1 Tbsp Vegetable Oil
1 Tbsp Cornstarch
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Package (10 oz) yields Peas
Chop the chicken.
Place the oyster sauce, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine.
Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes.
Meanwhile, prepare the remaining ingredients.
Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside.
Rinse and dry the peas and set them aside.
Finely chop the garlic and place it in a large bowl.
Trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.
When the chicken is ready, heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper.
Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes.
Transfer to the large bowl with the garlic and scallions.
Drizzle 1 tsp of the oil around the perimeter of the wok or pan and add the peas.
Stir-fry until crisp-tender, about 1 to 2 minutes.
Transfer to the large bowl with the peppers, garlic, and scallions.
Drizzle the remaining tablespoon of oil around the perimeter of the wok or pan.
Add the chicken along with the marinade, and arrange the chicken in an even layer.
Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.
Add the garlic, scallions, peppers, and peas.
Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more.