Quick Pepper Chicken Stir Fry (Printable)
Tender chicken and crisp bell peppers in a savory sauce, ready in 25 minutes for an easy weeknight meal.
# What You'll Need:
→ Meats
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 corn starch
14 - ¼ 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, corn starch, and water until smooth. Set aside.
02 - Heat vegetable oil in a large wok or skillet over high heat until the oil just begins to shimmer.
03 - Add the sliced chicken in an even layer and stir fry for 3–4 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 2–3 minutes until tender-crisp. Add minced garlic and cook for 30 seconds until fragrant.
05 - Return the chicken to the wok, pour in the prepared sauce, and toss everything together. Stir fry for 2–3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
06 - Transfer to a serving platter, garnish with sliced spring onions, and serve immediately with steamed rice or noodles.
# Expert Hints:
01 -
- The sauce thickens into a glossy coat that clings to every strip of pepper and chicken like it was always meant to be there.
- It genuinely takes twenty five minutes from cutting board to plate, which makes it faster than delivery and far more satisfying.
02 -
- Do not crowd the wok with chicken because it will steam instead of sear, and that golden crust is where half the flavor lives.
- Whisk the sauce right before adding it because corn starch settles quickly and you will end up with clumpy patches if it sits too long.
03 -
- Slice the chicken while it is still slightly firm from the fridge because fully thawed soft chicken is slippery and hard to cut evenly.
- Toast a handful of sesame seeds in the dry wok before you start cooking and sprinkle them on at the end for a finishing touch that looks and tastes professional.