Easy Oyster Sauce Chicken
4 chicken thighs
Ground black pepper, to taste
1/2 yellow onion, chopped
2 cloves garlic, pressed
1 lg. red bell pepper, chopped into 1" squares
1/2 cup low sodium chicken broth (Swanson)
2 tablespoons oyster sauce
1 Tbsp Chinkiang Black vinegar
1tsp. chili-garlic sauce
1 tablespoon Chinese rice wine, or dry sherry
1 teaspoon brown sugar
2 teaspoons olive oil
Rinse the chicken thighs and pat dry.
Cut into bite sized pieces.
Sprinkle the salt and pepper over the thighs.
Peel and chop the onion.
Peel and finely chop the garlic.
Cut the red bell pepper in half, remove the seeds, and cut into 1-inch squares.
In a small bowl, combine the chicken broth, oyster sauce, dry sherry,
Chinkiang black vinegar, chili-garlic sauce and brown sugar.
In a non-stick frying pan, heat the olive oil over medium heat.
Add the chicken thighs and brown on both sides. Remove the chicken thighs from the pan and drain on paper towels.
Do not clean out the pan.
Add the onion and garlic into the pan, and cook until the onion is softened (about 5 minutes). Add the red pepper into the pan.
Cook briefly, then add the sauce.
Bring the sauce to a boil, then add the chicken thighs back into the pan.
Reduce the heat, cover, and simmer the chicken until the juices in the thickest part of the thigh are clear when pierced with a fork (about 15 minutes).
Stir the chicken occasionally while cooking. Serve hot over rice.