Red Chicken with Vegetables

This recipe for Red Chicken with Vegetables is a delicious and healthy dish packed with flavor. Chicken pieces are marinated in a spicy red sauce, then cooked with an assortment of colorful vegetables. The combination of tender chicken and crunchy vegetables creates a perfect balance of textures. Serve this dish with steamed rice for a complete and satisfying meal.

Ingredients

• 2 lbs chicken pieces (bone-in, skin-on)
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon chili paste (optional)
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)
• Steamed rice (for serving)

Directions

1. In a large bowl, combine the chicken pieces, soy sauce, oyster sauce, tomato paste, sugar, chili paste (if using), minced garlic, grated ginger, salt, and pepper. Mix well to coat the chicken evenly. Let marinate for at least 30 minutes, or up to overnight in the refrigerator.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces, skin side down, and sear for 5-6 minutes until browned and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Stir-fry for 3-4 minutes until they start to soften. Add the minced garlic and grated ginger, and cook for another minute.
4. Return the chicken to the skillet with the vegetables. Stir in the soy sauce, oyster sauce, and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
5. Serve the Red Chicken with Vegetables over steamed rice, garnished with chopped green onions.

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