Pepper Chicken Stir Fry
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Welcome to flavor town with this Pepper Chicken Stir Fry! It’s a symphony of tender chicken, snappy bell peppers, and a sauce that’s just bursting with umami – a weeknight wonder that’s sure to become a family favorite.
30 Minute Pepper Chicken Stir Fry
I’ve got just the thing for those busy weeknights – my Pepper Chicken Stir Fry. It’s a vibrant mix of juicy chicken and crisp bell peppers, all tossed in a wonderfully savory and slightly spicy sauce. Best part? It’s all ready in 30 minutes, making it the perfect quick and tasty solution for when time is tight but flavor is a must!
Pro Tip
Prep everything before you start cooking. Stir fries are all about quick cooking at high heat, so having your chicken cut, veggies chopped, and sauce mixed beforehand – known as mise en place – ensures everything comes together smoothly and stress-free.
Ingredients You’ll Need
- Chicken Breasts: If you prefer, go for thighs for a juicier texture.
- Salt and Pepper: Feel free to adjust according to your taste.
- Vegetable Oil: Canola or even olive oil can work as substitutes.
- Red and Green Bell Peppers: Any color bell pepper will do the trick.
- Onion: Brings a subtle sweetness and aroma. White or yellow onions are both great.
- Garlic: Fresh is always best.
- Soy Sauce: It’s the umami backbone of the sauce. For a gluten-free option, Tamari is a good substitute.
- Oyster Sauce: Hoisin sauce can be a substitute if you’re looking for a similar texture and sweetness.
- Rice Vinegar: White wine vinegar or even apple cider vinegar are great substitutes.
- Cornstarch: To thicken the sauce.
- Sugar: Just a touch to balance the flavors. Honey or brown sugar could also do the trick.
- Sesame Oil: For that nutty finishing touch.
- Chicken Broth or Water: Opt for a low sodium broth. Vegetable broth works too.
- Red Pepper Flakes: For a spicy hit. Adjust to your heat preference, or skip if you’re not into spice.
- Sesame Seeds and Green Onions: For garnish. They add a nice texture and fresh pop of flavor at the end.
Start by mixing all the sauce ingredients together in a small bowl. This includes the soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, and chicken broth or water. Give it a good stir to ensure the cornstarch is well dissolved.
Take your chicken pieces and season them generously with salt and pepper. Heat up a tablespoon of vegetable oil in a large skillet or wok over high heat. Now, add the chicken and stir-fry until it turns a beautiful golden brown and is cooked through. This should take about 5-7 minutes. Once done, remove the chicken and set it aside on a plate.
Using the same skillet, add another tablespoon of oil. Toss in the red and green bell peppers, onion, and garlic. Stir-fry them for 2-3 minutes until they’re tender but still have a bit of a crunch.
Now, add the chicken back to the skillet, pour the sauce over everything and give it a good stir to combine. Let it cook for another minute or two until the sauce thickens and everything is nicely coated. Finish off by sprinkling in some red pepper flakes for extra heat if you like. Then, garnish with sesame seeds and chopped green onions for that final touch of flavor and freshness.
How To Serve
This Pepper Chicken Stir Fry is versatile and pairs wonderfully with a variety of sides. Here are some of my favorite recipes to serve alongside it:
Jasmine Rice
The Ultimate Parmesan Roasted Broccoli
Fresh Spring Rolls
Wonton Soup
Frequently Asked Questions
Can I make this stir fry ahead of time?
Absolutely! You can prep the chicken and veggies a day in advance and keep them in the fridge. Just remember to keep the chicken and veggies separate. The sauce can also be mixed and stored. When you’re ready to eat, simply cook as directed.
How can I make this dish vegetarian?
Easy swap – replace the chicken with tofu or a mix of your favorite veggies like broccoli, snap peas, and mushrooms. Make sure to press the tofu well to remove excess moisture before stir-frying it, so it gets nice and crispy.
Can I use different meats instead of chicken?
Of course! This recipe is quite versatile. Feel free to use beef, pork, shrimp, or even thinly sliced lamb. Just adjust the cooking time accordingly, as different meats cook at different rates.
Expert Tips
- Slice Chicken Evenly: For even cooking, make sure to slice your chicken into uniform pieces. This ensures each piece cooks at the same rate and remains juicy.
- Preheat Your Pan: Get your pan nice and hot before adding the oil and ingredients. This helps in achieving that perfect sear on the chicken and a quick cook on the veggies.
- Use Fresh Ingredients: Fresh veggies and quality chicken make a huge difference in taste.
- Stir Sauce Before Adding: Give your sauce a quick stir right before adding it to the pan. This helps redistribute the cornstarch and other ingredients for an even, thickened texture.
Storing Leftovers
To store any leftovers of this Pepper Chicken Stir Fry, simply place them in an airtight container and refrigerate for up to 3-4 days. While you can freeze it, I recommend against it as the texture of the veggies can soften upon thawing.
More Delicious Asian Dishes
- Beef Chow Mein
- Chinese Chicken Curry
- Chop Suey
- Chicken Fried Rice
- Asian Ground Beef Noodles
- Cashew Chicken Stir Fry
- Chicken Broccoli Stir Fry
- Chicken Green Bean Stir Fry
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pepper Chicken Stir Fry
Video
Ingredients
- 1 pound chicken breasts (boneless and skinless, cut into bite-sized pieces)
- salt and pepper (to taste)
- 2 tablespoons vegetable oil
- 1 medium red bell pepper (cut into bite-sized pieces)
- 1 medium green bell pepper (cut into bite-sized pieces)
- 1 medium onion (sliced)
- 2 cloves garlic (minced)
For The Sauce
- 3 tablespoons soy sauce (low sodium)
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ¼ cup chicken broth (low sodium, or water)
- ¼ teaspoon red pepper flakes
For Garnish
- sesame seeds
- green onions (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, mix together the ingredients for the sauce – soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, and chicken broth. Set aside.
- Season the chicken pieces with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until it is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the red and green bell peppers, onion, and garlic. Stir-fry for 2-3 minutes until the vegetables are just tender but still crisp.
- Return the chicken to the skillet with the vegetables.
- Give the sauce a quick stir to recombine the cornstarch, then pour it over the chicken and vegetables. Stir to combine and cook for another minute or two until the sauce has thickened and everything is well coated.
- Sprinkle in some red pepper flakes or sliced chili for an extra kick of heat. Garnish with sesame seeds and chopped green onions. Serve immediately, offering steamed rice or noodles on the side if desired.
Equipment
Notes
- Customize the Heat: Adjust the amount of red pepper flakes to suit your spice preference. Less for milder palates, more for a fiery kick.
- Vegetable Variations: Feel free to mix in other veggies like carrots, snow peas, or mushrooms for added nutrition and variety.
- Serving Suggestion: Serve over steamed rice, noodles, or enjoy as is for a low-carb option.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
