Instructions
step 1 In a bowl, toss sliced chicken with soy sauce, cornstarch, salt, and pepper. Let it marinate for 10-15 minutes.
step 2 Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Add marinated chicken and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove and set aside.
step 3 In the same skillet, add another tablespoon of oil. Add onions and bell peppers, and cook for 3-4 minutes until slightly tender.
step 4 Add minced garlic and cook for 30 seconds until fragrant. Return chicken to the skillet.
step 5 Stir in chili garlic sauce, soy sauce, oyster sauce (if using), and red pepper flakes. Toss to combine and simmer for 2-3 minutes until everything is coated in the spicy sauce.
step 6 In a separate pan, heat enough vegetable oil for shallow frying. Fry plantain chunks over medium heat until golden brown on all sides. Drain on paper towels and sprinkle with salt.
step 7 Plate stir-fried chicken with white rice and a side of crispy fried plantains. Serve hot and enjoy.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat chicken and peppers in a skillet over medium heat or microwave in short intervals. Rice and plantains can be reheated in the microwave, though plantains are best crisped up in a skillet or air fryer before serving.
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