Ingredients:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion, thinly sliced
3 cloves garlic, minced
1 bell pepper, sliced (any color)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons freshly ground black pepper
1/2 cup chicken broth or water
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Fresh cilantro, chopped (for garnish)
Cooked rice, for serving
Directions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add sliced onion and minced garlic to the skillet. Stir-fry for 1-2 minutes until fragrant.
Add chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes.
Stir in sliced bell pepper, soy sauce, oyster sauce, and freshly ground black pepper. Mix well to combine.
Pour in chicken broth or water. Bring to a simmer and cook for an additional 5-7 minutes, or until chicken is cooked through and bell pepper is tender.
If desired, thicken the sauce by adding the cornstarch-water mixture to the skillet. Stir well until the sauce thickens.
Remove from heat and garnish with chopped cilantro.
Serve hot over cooked rice.