Preparation:

Step 1: Sauté the Chicken

Heat 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the diced chicken breasts and stir-fry for 5-6 minutes, stirring occasionally until the chicken turns golden brown. Once fully cooked, remove the chicken from the pan and set it aside on a plate.

Step 2: Cook the Vegetables

In the same pan, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Be careful not to burn the garlic. Next, add the sliced red and green bell peppers. Stir-fry the peppers for 3-4 minutes, ensuring they remain tender-crisp while absorbing the garlic’s flavor.

Step 3: Combine Chicken and Sauce

Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce, oyster sauce, and chili flakes (if using). Stir well to coat the chicken and vegetables evenly.

Step 4: Thicken the Sauce

Mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Pour this into the pan and stir continuously for another 2-3 minutes until the sauce thickens and coats the ingredients beautifully.

Step 5: Plate and Garnish

Serve the stir-fry over a bed of steamed jasmine rice. Garnish with sesame seeds and sliced green onions for added texture and flavor.