As much as I love eating out at fancy restaurants and watching TV shows like Top Chef, the cooking that is closest to my heart is home cooking — dishes that are humble and maybe a little homely, but feel like the food equivalent of a warm hug.
Ingredients
2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon granulated sugar
2 tablespoons grapeseed, canola, or other high-heat oil
8 ounces boneless, skinless chicken breast or thigh, cut into bite-sized pieces (about 1/4-inch thick)
2 medium scallions, ends cut crosswise into 1-inch pieces
2 cloves garlic, minced
1 cup thinly sliced red bell pepper (from about 1 small pepper)
1/2 cup thinly sliced onion (from about 1/2 small onion)
2 tablespoons matchstick fresh peeled ginger
Cooked white rice or brown rice, for serving
Instructions
Place the fish sauce, oyster sauce, and sugar in a small bowl and stir to combine. Keep near the stove, along with the chicken and vegetables.
Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Chicken will be lightly browned, but not cooked through. Add the bell pepper, onions, scallions, ginger, garlic, and sauce. Stir-fry for 3 to 4 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with plain white or brown rice.
