PEPPER CHICKEN STIR FRY

PEPPER CHICKEN STIR FRY FOR THE MARINADE 4 Chicken Breasts cut into 1 inch pieces 2 tablespoons light Soy Sauce 1 teaspoon minced Garlic 1 tablespoon Toasted Sesame Oil 1 teaspoon ground Black Pepper FOR THE STIR FRY 1/4 cup Oyster Sauce 2 tablespoons Light Soy Sauce 2 tablespoon Vinegar 1 teaspoon ground Black Pepper 1/2 cup water 3 tablespoons Cornstarch divided 3 tablespoons Vegetable Oil divided 1 large Onion cut into 1 inch pieces 1 medium Green Bell Pepper cut into 1 inch pieces 1 medium Red Bell Pepper cut into 1 inch pieces 4 cloves Garlic finely chopped 1 inch piece Ginger finely chopped Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes. Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside. Once the chicken has marinated, toss it in remaining two tablespoons cornstarch. Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside. Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute. Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.