• Cooking Time:
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  • 4 chicken thighs
  • Kosher salt
  • 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.
  • Set aside.
  • 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.

Categories: Asian  Dinner 
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