๐Ingredients:
๐ฅ1 lb boneless chicken breasts, cut into bite-sized pieces
๐ฅ1 red bell pepper, chopped
๐ฅ1 green bell pepper, chopped
๐ฅ1 tbsp vegetable oil
๐ฅ1 tbsp sesame seeds (optional)
๐ฅ¼ cup rice vinegar
๐ฅ¼ cup ketchup
๐ฅ2 tbsp soy sauce
๐ฅ2 tbsp brown sugar
๐ฅ1 tbsp cornstarch
๐ฅ½ cup water
๐Instructions:
↪️1. Prepare the sauce: In a small bowl, whisk together the rice vinegar, ketchup, soy sauce, brown sugar, cornstarch, and water until smooth. Set aside.
↪️2. Cook the chicken: In a large skillet or wok, heat the oil over medium-high heat. Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until golden and fully cooked.
↪️3. Add vegetables: Stir in the red and green bell peppers. Sautรฉ for 3–4 minutes, or until they’re crisp-tender.
↪️4. Add the sauce: Pour the prepared sauce into the skillet. Stir continuously for 2–3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
↪️5. Garnish and serve: Sprinkle with sesame seeds if desired. Serve hot over steamed rice or noodles.
๐3 Tips for Best Results:
✅️1. Marinate the chicken (15–30 minutes in a little soy sauce and cornstarch) for extra tenderness and flavor.
✅️2. Use high heat to stir-fry the vegetables quickly — this keeps them crisp and vibrant.
✅️3. Double the sauce if you prefer extra to drizzle over your rice or noodles.
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