Quick Pepper Chicken Stir Fry (Printable)

Tender chicken and crunchy bell peppers in a savory stir-fry sauce, ready in 25 minutes.

# What You Need:

→ Chicken

01 - 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 - ¼ cup water
15 - 1 tbsp sesame oil
16 - 1 tbsp vegetable oil (for stir frying)

# How To Make It:

01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, black pepper, cornstarch, and water until smooth. Set aside.
02 - Heat the vegetable oil in a large wok or skillet over high heat until the oil just begins to shimmer.
03 - Add the thinly sliced chicken to the wok and stir fry for 3 to 4 minutes until just cooked through and lightly golden. Transfer the chicken to a plate and set aside.
04 - In the same wok, add the sesame oil. Stir fry the onion and all three bell peppers for 2 to 3 minutes until tender-crisp. Add the minced garlic and cook for an additional 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 the chicken and vegetables.
06 - Transfer to a serving dish and garnish with sliced spring onions. Serve immediately alongside steamed jasmine rice or noodles.

# Expert Tips:

01 -
  • The sauce is that magical balance of savory and tangy that makes everyone at the table go quiet and just eat.
  • Three colors of bell pepper make it look like you tried way harder than you actually did.
02 -
  • If your wok is not hot enough the chicken will steam instead of sear and you will lose that caramelized edge that makes the dish sing.
  • Have every single ingredient prepped and measured before you turn on the burner because once the oil hits the pan you cannot step away.
03 -
  • Pat the chicken completely dry with paper towels before it hits the oil because moisture is the enemy of a good sear.
  • Toast a handful of raw cashews or peanuts in the wok before cooking the chicken and scatter them on top at the end for crunch.

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