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Quick Pepper Chicken Stir Fry: Flavorful Weeknight Dinner

Close-up of glazed, saucy pepper chicken stir fry pieces mixed with colorful bell peppers and onions.
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Make this easy chicken stir fry recipe tonight! This savory, peppery chicken dish comes together fast and tastes better than takeout.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons freshly ground black pepper (use more for extra spice)
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Cooked rice or noodles, for serving

Instructions

  1. In a bowl, toss the cut chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside for 10 minutes. This helps create tender chicken stir fry.
  2. In a small bowl, whisk together the 1/4 cup soy sauce, oyster sauce, brown sugar, rice vinegar, and 2 teaspoons black pepper to make the best chicken stir fry sauce. Set aside.
  3. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil.
  4. Add the marinated chicken to the hot wok in a single layer. Cook for 2-3 minutes without moving, then stir-fry until browned and cooked through. Remove the chicken from the wok and set aside.
  5. Add a little more oil if the wok is dry. Add the sliced bell peppers and onion. Stir-fry for 3-4 minutes until they are crisp-tender.
  6. Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant. Mix with the vegetables.
  7. Return the cooked chicken to the wok. Pour the prepared sauce mixture over the chicken and vegetables.
  8. Bring the sauce to a simmer. Stir the cornstarch slurry and pour it into the wok. Stir constantly until the sauce thickens, about 1 minute.
  9. Remove from heat and stir in the sesame oil. Serve your homemade pepper chicken immediately over rice or noodles.

Notes

  • For extra flavor, marinate the chicken for 30 minutes instead of 10.
  • If you do not have oyster sauce, substitute with an equal amount of vegetarian stir-fry sauce or more soy sauce mixed with a pinch of sugar.
  • Use any color bell peppers you prefer for this recipe.
  • This recipe is great for quick skillet meals when you need a fast dinner.

Nutrition

Find it online: https://kitchenuser.net/pepper-chicken-stir-fry-recipe/