Chicken And Bell Pepper Stir Fry

I've been into stir-fry dishes recently; I just made this chicken and bell pepper stir fry, which was a hit!

I am SOOO fond of this recipe that I am sharing it with you. I usually cook this dish when I have less than 20 minutes to prepare lunch or dinner!

A super delicious, thick stir fry sauce mixed with cooked chicken breasts and sautéed bell peppers and onions, YUM!

Chicken And Bell Pepper Stir Fry

Chicken stir fry is my go-to dish when I am longing for some delicious comfort food. As much as I love ordering take-out, I also like to know the kind of oil and its quantities used in my family's food.

That's why this stir fry recipe uses only olive oil, sesame oil, the crunchiest vegetables, and chicken breasts dipped in an all-enriching, delectable sauce.

I almost always pair this dish with a plate of rice. I like it this way because it really allows the stir-fry to remain the star on the plate.

You'll Need

Complete information on ingredients and quantities is in the recipe card at the end of the post.

Chicken Breast: I use chicken breasts in this stir-fry because they get tender much quicker than other meats and soak up the sauce really well.

Ground Black Pepper:

Onion and Bell Pepper: I use red onion and red and green bell peppers.

Olive Oil: Any kind works; you may also use avocado or vegetable oil instead.

For The Stir Fry Sauce: I use brown sugar, soy sauce, sesame oil, fresh ginger, garlic and cornstarch just to give the sauce a nice thick consistency

Sesame Seeds: For a nice nutty garnish.

The Process

Prepare The Stir-Fry Sauce: Mix brown sugar, soy sauce, sesame oil, garlic, ginger, and cornstarch in a small bowl. Mix until it is all well combined into a paste-like consistency, and set it aside. We'll come back to this bowl in the last step.

Prepare The Chicken: Wash the chicken breasts and pat them dry with paper towels. Once dried, season with ground black pepper on both sides. Set this aside until the last step as well.

Saute Pepper And Onion: Heat the olive oil in a skillet over medium-high heat, add the bell peppers and onion and cook for 1-2 minutes until tender. Then, transfer them into a bowl and set aside.

Cook The Chicken: Now, in this last step, we're going to cook the chicken and then slowly add all the ingredients into the same pan.

Turn the heat to high, add the chicken pieces in a single layer, and cook for 4-5 minutes on each side until it is no longer pink.

Combining Everything Together To Make The Stir-Fry: Now, add the bell peppers and onions that we had set aside earlier back to the skillet with the chicken.

Next, grab the stir-fry sauce that we had prepared earlier and pour it all over the bell peppers, onions and chicken. Let this entire mixture simmer for 1-2 minutes until the sauce starts to thicken.

Tip: Make sure you are stirring consistently when you add the sauce to the skillet. You want to coat everything before the sauce starts to thicken and gets more difficult to work with.

That's it! Your Chicken Pepper Stir Fry is ready. Plate this up with rice, garnish with sesame seeds and serve.

Helpful Tips!

Salt: The soy sauce is quite salty, which is why I didn't mention adding any additional salt, but you can do a quick taste test and add if you feel necessary.

Choice of vegetables: I personally like to keep the vegetables at a minimum because I don't like too much happening in my stir-fry, but that doesn't have to be the case for you. I've seen my friends add a whole bunch to this recipe, including broccoli, baby corn, beans, carrots, etc.

More Chicken Recipes

• Panko Breaded Chicken Breast (Baked)
• Chicken Katsu Curry
• Incredibly Easy Lime Coconut Chicken
• Bon Bon Chicken
• Crispy Fried Chicken Strips
• Devilled Chicken

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