Description
A flavorful Asian-inspired braised chicken dish featuring tender bone-in chicken thighs cooked with vibrant green bell peppers, red chili, garlic, and ginger in a savory soy and oyster sauce. Perfectly balanced with a touch of sweetness and acidity, this dish is comforting and easy to prepare, served best over steamed rice.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds bone-in, skin-on chicken thighs or drumsticks
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Vegetables and Aromatics
- 1 green bell pepper, sliced
- 1 red chili pepper, thinly sliced, seeds removed for less heat
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
Garnish and Serving
- Chopped green onions for garnish (optional)
- Cooked rice for serving
Instructions
- Prepare the Chicken: Pat the chicken pieces dry with paper towels and season evenly with salt and pepper on all sides to enhance flavor and promote browning.
- Sear the Chicken: Heat the vegetable oil in a large skillet or braising pan over medium-high heat. Place the chicken skin-side down and cook for about 5–6 minutes until the skin is golden brown and crisp. Flip and sear the other side for an additional 5–6 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Peppers: Reduce the heat to medium and add the minced garlic, grated ginger, and sliced red chili pepper to the same pan. Cook for about 1 minute until fragrant without burning. Add the sliced green bell pepper and sauté for another 2 minutes to soften slightly.
- Add Sauce Ingredients: Stir in the soy sauce, oyster sauce, rice vinegar, sugar, and chicken broth or water, mixing well to combine all flavors into the braising liquid.
- Braise the Chicken: Return the seared chicken pieces to the pan, nestling them into the sauce. Cover the pan and reduce the heat to low. Simmer gently for 25–30 minutes, or until the chicken is tender and cooked through, allowing the meat to absorb the sauce’s flavors.
- Reduce the Sauce: Remove the lid and continue to simmer uncovered for an additional 5 minutes to slightly thicken and concentrate the sauce.
- Garnish and Serve: Sprinkle chopped green onions over the chicken for a fresh touch. Serve the braised chicken hot over cooked rice to soak up the flavorful sauce.
Notes
- You can substitute green bell pepper with other sweet pepper varieties for different colors and flavors.
- Boneless chicken can be used to reduce cooking time.
- Adjust the amount of chili pepper based on your preferred spice level.
- This dish can be prepared ahead and reheated, which may deepen the flavors.