1. Dice green peppers, cut onions into square slices, cut chicken (preferably chicken thigh), grab a few more times with a little water, cooking wine, oyster sauce and water starch, then marinate for about 15 minutes; at the same time, chop the tempeh. (Sorry, I forgot to take this step).
2. Prepare the sauce. Adjusting the sauce in advance saves you from rushing when cooking. At the same time, you can quickly put the sauce and stir fry to control the heat. I used oyster sauce, noodle black bean sauce (the practical sweet noodle sauce or yellow sauce can be used), and garlic chili sauce.
3. Before frying the chicken, pour a little oil into the chicken to prevent it from sticking to the pan. Then heat the pan, pour the oil in about 40-50% of the heat, and then stir-fry the diced chicken. Stir-fry and change color and remove it for later use.
4. Leave an appropriate amount of base oil in the pot, add the tempeh and saute until fragrant, add onion slices.
5. Saute the onion and stir-fry the green pepper.
6. Pour the sauce made in step 2.
7. Immediately add the fried chicken and stir fry, ready to serve.
