This simple and quick chicken and pepper stir fry recipe is a game changer for a busy weeknight. Made with ingredients you already have in your pantry, this 20-minute chicken stir fry recipe is packed with delicious umami flavor and, more importantly, nutritious. Serve with a bowl of steamed rice or noodles.
You will also love these recipes: cashew chicken recipe, sweet chili chicken and Ground beef stir fry.
Why you will love this recipe
- Delicious home cooked meal: Feed your family with this delicious chicken and bell pepper stir fry recipe. This is an all-in-one meal you can serve with rice or noodles for a complete and satisfying dinner. It is about to be your family favorite and on a weekly rotation.
- Quick and easy: As the name suggests, this pepper chicken stir fry recipe is very simple and takes just 20 minutes from start to finish. Perfect for those busy weeknights when you don't have much time to spend in the kitchen but want to create something spectacular.
- Amazing all-purpose stir fry sauce: This stir fry tastes better than what you will get from your favorite takeout. The simple all-purpose stir fry binds the whole dish together. You can even make a big batch and store it in your fridge for up to a few weeks. It is the absolute truth!
- Customizable: You don't have to limit yourself to just chicken and peppers when making this nutritious stir-fry. This recipe is also a way to use any vegetables in your fridge, such as broccoli, bok choy, zucchini, cabbage, scallions, bean sprouts, and many more. You can also use any protein you prefer if you don't want chicken. I love to swap chicken with beef, shrimp or tofu.
- Budget-friendly: this chicken stir fry is an economical meal that can be used to feed your family on a budget without compromising on flavor.
- Make it gluten-free: You can make this recipe to suit your dietary needs by using the appropriate ingredients.
Related recipes: baked chicken with bell peppers and gravy and stovetop chicken with bell peppers and onions.
What you will need
To make this amazing, savory and delicious chicken stir fry with peppers, you will need the following ingredients. Don't be alarmed by the list of ingredients needed. They are mostly pantry staples and should not be a problem if you love Asian stir-fries.
Boneless skinless chicken breast: Substitute with skinless, boneless chicken thighs
Bell peppers: I used yellow, green and red bell pepper.
Onions: Use any type of onion you prefer
Vegetable oil: Substitute with olive oil or any other flavorless oil you prefer.
Salt and white pepper
Sesame seed to serve: substitute with cashew or peanut.
Simple stir fry ingredients
Dark soy sauce: look out for reduced salt (low sodium) soy sauce
Oyster sauce: substitute with vegetarian oyster sauce
Sweet chili sauce: this is optional but it does add that touch of sweetness to the overall dish, and no it is not an overkill.
Chicken stock
Shaoxing rice wine
Sesame oil
Garlic paste: Substitute with chopped or minced garlic.
Ginger paste: Substitute with finely chopped or minced ginger.
Sugar: Use brown or granulated sugar
Cornflour: this is used to thicken the sauce. It is the secret to the syrupy glossy finish in all Chinese stir fry.
Water
How to make chicken and pepper stir fry
Make the stir fry sauce: To a jar or a bowl, add soy sauce, oyster sauce, Shaoxing rice vinegar, sweet chili sauce, chicken stock, ginger paste, garlic paste, brown sugar, cornflour, sesame oil, and water. Cover the jar tightly and give the sauce a good shake until combined. Alternatively, whisk the ingredients together until well combined and lump-free.
Prep the ingredients: Cut the chicken breast into bite sizes. Chop the bell peppers and onions into chunks or however, you prefer and set them aside.
Cook the chicken: Place a skillet on medium-high heat and add vegetable oil. Add salt, pepper, and one tablespoon of the prepared stir-fry sauce. Cook the chicken until it is white and no longer pink. Remove the cooked chicken from the pan and transfer to a plate.
Cook the veggies: Add the remaining oil to the pan and heat until hot. Add chopped bell peppers and onions and saute for 1-2 minutes or until crisp-tender.
Return the cooked diced chicken to the sauteed veggies and stir to combine.
Pour the prepared stir fry sauce into the chicken and peppers and stir to combine. Cook until the sauce thickens, syrupy looking (say 1 minute or so). Take it off the heat and serve with rice or noodles. Enjoy!
I only have some of the stir-fry sauce ingredients. What can I do?
No problem! You can make your stir fry sauce from scratch using these basic ingredients. Soy sauce (dark or light), oyster sauce (or hoisin sauce), rice vinegar, honey, ginger and garlic powder or paste, cornflour and water.
Ginger and garlic are essential aromatics for stir fry. However, you can use only garlic if that is what you have.
How to store
Leftover chicken pepper stir fry can be kept in the fridge for up to 3 days in an airtight container.
Reheat over the stovetop or in the microwave.
More takeout recipes you should try next
Easy Chicken and Pepper Stir Fry
Ingredients
- 1 lb boneless skinless chicken breast about 500g
- 3 large bell peppers
- 1 cup onions
- 3 Tablespoons vegetable oil
- Salt and white pepper to taste
- 1 teaspoon red pepper flakes
- Sesame seed to serve
Simple stir fry ingredients
- 2 Tablespoons dark soy sauce
- 2 Tablespoons oyster sauce
- 1 Tablespoon sweet chili sauce
- ⅓ cup chicken stock
- 1 Tablespoon Shaoxing rice wine
- ½ tablespoon sesame oil
- ½ Tablespoon garlic paste
- ½ Tablespoon ginger paste
- 1 teaspoon sugar
- 1 Tablespoon cornflour
- ⅓ cup Water
Instructions
- Make the stir fry sauce: To a jar or a bowl, add soy sauce, oyster sauce, Shaoxing rice vinegar, sweet chili sauce, chicken stock, ginger paste, garlic paste, brown sugar, cornflour, sesame oil, and water. Cover the jar tightly and give the sauce a good shake until combined. Alternatively, whisk the ingredients together until well combined and lump-free.
- Cut the chicken breast into bite sizes. Chop the bell peppers and onions into chunks or however, you prefer and set them aside.
- Place a skillet on medium-high heat and add vegetable oil. Add salt, pepper, and one tablespoon of the prepared stir-fry sauce. Cook the chicken until it is white and no longer pink. Remove the cooked chicken from the pan and transfer to a plate.
- Add the remaining oil to the pan and heat until hot. Add chopped bell peppers and onions and saute for 1-2 minutes or until crisp-tender.
- Return the cooked diced chicken to the sauteed veggies and stir to combine.
- Pour the prepared stir fry sauce into the chicken and peppers and stir to combine. Add red pepper flakes. Cook until the sauce thickens, syrupy looking (say 1 minute or so). Take it off the heat and serve with rice or noodles. Enjoy!
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious chicken and pepper stir fry recipe you can make at home in 30 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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