1/3 kilo of chicken breast fillets, cut into 1x1x1/3" pieces
2 cloves garlic, chopped
1 red bell pepper, seeded and cut into strips
1-2 bunches of garlic chives, cut into 1" lengthwise
3-4 tbsps. oyster sauce
1 tbsp. sesame oil
1-2 tbsps. soy sauce
2 tsps. cornstarch mixed with 2 tbsps. water
toasted sesame seeds (optional)
Season the chicken with salt and pepper and let it marinate for about 15 minutes. Dredge the chicken pieces in flour and shake off the excess. Pan fry the chicken pieces until all sides are golden brown and the chicken is cooked. Do not over cook else the meat may become tough.. Set aside.
With about 1 tbsp. of oil, saute the garlic. Add the bell pepper and saute until the pepper is slightly tender. Add the seasonings and the cornstarch mixture. Stir well for about a minute. Add the cooked chicken and cover with the sauce. When the sauce is almost thickened, add the kuchay leaves. Turn off the heat. Stir well then transfer onto a serving platter. For additional texture, sprinkle with toasted sesame seeds.
Notes: Beef or pork may replace the chicken. The beef should be thinly sliced across the grain so it would not be tough and cook faster.