Easy Asian Skillet Chicken

READY IN: 25mins




  • Place the chicken cubes in a bowl, then season with salt and pepper.
  • Add in 1/2 cup cornstarch; toss until the chicken cubes are well coated.
  • Place the chicken in a colinder and shake off an excess cornstarch.
  • In a small bowl mix together chicken broth and 1-1/2 teaspoons cornstarch; whisk until smooth, then add in the rice vinegar, oyster sauce, soy sauce and sugar; whisk well to combine.
  • In a large heavy skillet (or wok) heat the 1/3 cup oil until very hot (about 5 minutes).
  • Add in the chicken cubes and fry until JUST cooked though, stirring with a wooden spoon (about 6 minutes).
  • Using a slotted spoon remove the chicken to a bowl.
  • Pour off some of the fat (leave about 2 tablespoons in skillet).
  • Add in green onions, ginger, fresh garlic and red bell pepper; stir-fry over high heat until the bell pepper is crisp-tender (about 2 minutes).
  • Return the cooked chicken to the skillet or wok; add in the broth mixture and stir until the sauce thickens (about 1 minute).
  • Serve with cooked rice.