"This was in our local newspaper and it sounded easy and delicious!"
white pepper, ground
rice wine vinegar
chicken breast, boneless, skinless, cubed
green bell peppers, cored and cut in chunks
yellow onion, diced
fresh ginger, grated
In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, rice wine vinegar and sesame oil. Set aside.
In a large, deep skillet or wok, over medium high, heat the vegetable oil until shimmering. Add the chicken and stir fry till lightly browned, 2 or 3 minutes. It should not be completely cooked through yet.
Add the green peppers, onion and fresh ginger. Stir fry till the chicken is cooked through and the onions are translucent, about 5 or 6 minutes.