Ga Xao Ot Chuong (Chicken and Bell Peppers Stir Fry) Cooking Recipes

Chicken and Bell Peppers Stir Fry (Ga Xao Ot Chuong) is one of my favorite dishes because not only I love the colors of the bell peppers, but it also contains very high amount of vitamins C and A. In fact, I have to thank my baby boy because of his love for the bell peppers, he makes this dish become the family new favorite main dish.

Every time we’re out for grocery, my son always asks for bell peppers, and I am not sure why he asks for it. At first, I thought that it must be the different colors of bell peppers that make him interested in; however, after I prepared and cooked, he was not just only wanted me to buy, but he loved to eat it very much as well. That is how this recipe comes together, and the family just can not have enough of this dish every time I make them.

Ingredients:

1 of each red, green, yellow, and orange bell peppers

2 lb boneless, skinless chicken thighs

3 cloves garlic, minced

Oyster sauce, salt, pepper, and water. 

Directions:

Clean bell peppers under running water; remove their stems, seeds, and inner white meat. Halved and cut into 1 inch pieces and set aside. 

Cut boneless, skinless chicken thighs into 1 inch thick and parboiled for about 2 minutes, drain and rinse under running tap water. In a wok or stir-fried pan, add 1 tbsp of cooking oil over high heat. Add minced garlic and sauté until golden. Add chicken, add ¼ tsp salt and pepper, and cook until the meat is evenly cooked and slightly brown for about 7 minutes. 

Add bell peppers, add a pinch of salt, pepper, 2 tbsp oyster sauce, and 4 tbsp of water. Toss well and cover the lid for 3 minutes. After that, remove the lid, add in another 2 tbsp of water, toss evenly, and cover for another minute. Remove from the heat and serve over hot steamy jasmine rice. I hope you enjoy cooking, and most importantly, enjoy your new favorite dish!