Ingredients
Scale
- 6 chicken thighs, boneless, skinless
- 1 green bell pepper, diced
- 1 orange bell pepper, diced
- 1 red onion, sliced
- 1 stalk celery, sliced
- 1 green onion, sliced
- 2 tablespoons corn starch
- 1 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon ginger powder
- extra virgin olive oil
- cooked rice
For the Sauce:
- 1/2 cup chicken broth, low sodium
- 1/4 cup oyster sauce
- 1/4 cup rice wine vinegar
- 1/2 tablespoon garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ginger powder
Instructions
- Mix sauce ingredients together and set aside.
- For the Chicken:
- Rinse chicken and pat dry, cut into 1 inch cubes, place into a bowl.
- Coat chicken with seasonings and mix well. Pour cornstarch over chicken and mix well.
- Heat about 2 tablespoons of olive oil over medium heat in a large skillet, add 1/2 the chicken and cook for 3 minutes per side.
- Remove chicken from pan, place on a plate and repeat the sauteing process with the second batch of chicken.
- Place all the chicken back into the pan and add vegetables, saute for about 5 minutes until vegetables are tender.
- Add sauce and broth to pan, bring mixture to boil, reduce heat and simmer for about 10 minutes.
- Serve chicken over hot rice.
- Enjoy!
Nutrition
- Serving Size: 4-6