Pepper Chicken Stir Fry – Jo Cooks

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!

• 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.

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.

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Pepper Chicken Stir Fry

Prep 15 minutes minutes

Cook 15 minutes minutes

Total 30 minutes minutes

This Pepper Chicken Stir Fry is a vibrant and flavorful dish that combines tender chicken with crisp bell peppers, all coated in a savory and slightly spicy sauce. It’s a quick and easy meal, perfect for those busy weeknights, and comes together in just 30 minutes.

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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.

Notes

1. Customize the Heat: Adjust the amount of red pepper flakes to suit your spice preference. Less for milder palates, more for a fiery kick.
2. Vegetable Variations: Feel free to mix in other veggies like carrots, snow peas, or mushrooms for added nutrition and variety.
3. Serving Suggestion: Serve over steamed rice, noodles, or enjoy as is for a low-carb option.

Nutrition Information

Serving: 1servingCalories: 243kcal (12%)Carbohydrates: 9g (3%)Protein: 26g (52%)Fat: 11g (17%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 73mg (24%)Sodium: 696mg (30%)Potassium: 640mg (18%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1113IU (22%)Vitamin C: 66mg (80%)Calcium: 26mg (3%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.