Thanks to our baby boy Wilson, bell peppers are now the family new favorite vegetable. Not only I love the colors of the bell peppers, but it also contains very high amount of vitamins C and A. Every time we’re out for grocery, Wilson would always ask for bell peppers, and I am not sure why he asks for it. At first I thought that it must be the different colors of bell peppers that make him interested in; however, after I prepared and cooked, he not only wanted me to buy, but he loved to eat it very much as well. That is how this recipe comes together and the family just cannot have enough of this dish every time I make them.
1 of each red, green, yellow and orange bell peppers
2 lb boneless, skinless chicken thighs
3 cloves garlic, minced
Oyster sauce, salt, pepper and water.
Clean bell peppers under running water; remove their stems, seeds and inner white meat. Halved and cut into 1 inch pieces and set aside
Cut boneless, skinless chicken thighs into 1 inch thick and parboiled for about 2 minutes, drain and rinse under running tap water. In a wok or stir-fried pan, add 1 tbsp of cooking oil over high heat. Add minced garlic and sauté until golden. Add chicken, add ¼ tsp salt and pepper, and cooked until the meat is evenly cook and slightly brown for about 7 minutes.
Add bell peppers, add a pinch of salt, pepper, 2 tbsp oyster sauce and 4 tbsp of water. Toss well; cover the lid for 3 minutes. Remove the lid, add in another 2 tbsp of water, toss evenly and cover for another minute. Remove from the heat and serve over hot steamy jasmine rice. Enjoy!!