Quick Pepper Chicken Stir Fry (Printable)
Tender chicken and crisp bell peppers in a quick savory sauce, ready in 25 minutes for weeknight dinners.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small onion, sliced
06 - 2 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)
→ Sauce & Seasonings
08 - 2 tbsp soy sauce (use gluten-free if needed)
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp freshly ground black pepper
13 - 1 tsp cornstarch
14 - 1/4 cup water
15 - 1 tbsp sesame oil
16 - 1 tbsp vegetable oil (for stir frying)
# Directions:
01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, black pepper, cornstarch, and water until smooth. Set aside.
02 - Heat vegetable oil in a large wok or skillet over high heat until shimmering.
03 - Add the sliced chicken in an even layer and stir fry for 3 to 4 minutes until golden and cooked through. Transfer to a plate and set aside.
04 - In the same wok, add sesame oil. Stir fry the onion and bell peppers for 2 to 3 minutes until tender-crisp. Add minced garlic and cook for 30 seconds until fragrant.
05 - Return the chicken to the wok and pour in the prepared sauce. Toss everything together and stir fry for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
06 - Transfer to a serving dish, garnish with sliced spring onions, and serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- The sauce thickens right in the pan, so you get that glossy takeout style coating without any fuss or deep frying.
- Three colors of bell pepper make it gorgeous on the plate, but honestly any combination works if that is what you have on hand.
02 -
- Overcrowding the wok is the fastest way to end up with steamed chicken instead of seared, so cook in two batches if your pan is on the smaller side.
- Mixing the sauce right before adding it prevents lumps, and whisking it one more time at the edge of the stove right before pouring is a small habit that saves the whole dish.
03 -
- Let the wok scream hot before the chicken goes in, because that initial sear is where half the flavor develops and you cannot get it back once the juices start running.
- Slice everything roughly the same size so each bite has a balanced mix of chicken, pepper, and onion without one ingredient dominating.