Quick Pepper Chicken Stir Fry (Printable)
Tender chicken and crisp bell peppers in a savory soy-hoisin glaze, ready in 25 minutes for easy weeknight meals.
# 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 the soy sauce, oyster sauce, hoisin sauce, rice vinegar, freshly ground 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 shimmers.
03 - Add the thinly sliced chicken to the hot wok in a single layer. Stir fry for 3 to 4 minutes, turning occasionally, until the chicken is golden and cooked through. Transfer the chicken to a plate and set aside.
04 - In the same wok, add the sesame oil. Toss in the sliced onion and all three bell peppers. Stir fry for 2 to 3 minutes until the vegetables are tender-crisp. Add the minced garlic and cook for an additional 30 seconds until fragrant.
05 - Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. 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 and garnish with sliced spring onions. Serve immediately alongside steamed jasmine rice or noodles.
# Expert Tips:
01 -
- It genuinely takes twenty five minutes from cutting board to plate, which makes it faster than delivery.
- The trio of colored bell peppers turns an ordinary weeknight dinner into something that looks almost too vibrant to eat.
- The sauce clings to every piece instead of pooling at the bottom, which is the difference between a good stir fry and a great one.
02 -
- Do not crowd the wok when searing the chicken because steam will build up and you will end up boiling it instead of getting that caramelized edge.
- Prep every single ingredient before the wok goes on the heat because once cooking starts things move fast and there is no time to slice peppers.
- Add a pinch of chili flakes to the sauce if you want a gentle warmth that does not overpower the pepper flavor.
03 -
- Pat the chicken completely dry with paper towels before slicing so it sears instead of steams.
- Toast a tablespoon of white sesame seeds in the dry wok before you start cooking and sprinkle them over the finished dish for a restaurant quality finish.