Quick Pepper Chicken Stir Fry

The sizzle of chicken hitting a screaming hot wok is one of those sounds that makes everyone in the house wander into the kitchen asking when dinners ready.

My neighbor once knocked on my door to borrow soy sauce and ended up staying for dinner because the smell drifting through the hallway was impossible to resist.

Ingredients

• 500 g boneless skinless chicken breast thinly sliced: Slice against the grain on a slight angle for the most tender bites.
• 1 red 1 yellow and 1 green bell pepper all sliced: The trio gives visual appeal and slightly different sweetness levels.
• 1 small onion sliced: Any color works but I reach for yellow most nights.
• 2 garlic cloves minced: Fresh is non negotiable here.
• 2 spring onions sliced: Saved for the finish so they stay bright and snappy.
• 2 tbsp soy sauce: Use gluten free tamari if that matters to your table.
• 1 tbsp oyster sauce: This is the secret depth charge that makes people ask what you put in there.
• 1 tbsp hoisin sauce: Adds a gentle sweetness that balances the pepper heat.
• 1 tbsp rice vinegar: Just enough acidity to wake everything up.
• 1 tsp freshly ground black pepper: Do not skimp on this.
• 1 tsp corn starch mixed with 60 ml water: This slurry is what turns a watery puddle into a glossy glaze.
• 1 tbsp sesame oil: Pour it in after the vegetables for its fragrant toasty finish.
• 1 tbsp vegetable oil: For high heat cooking without burning.

Instructions

Build the sauce:

Whisk soy sauce oyster sauce hoisin rice vinegar black pepper corn starch and water in a small bowl until the corn starch disappears completely.

Sear the chicken:

Heat vegetable oil in a large wok or skillet over high heat until it shimmers then add the chicken in a single layer and stir fry for 3 to 4 minutes until golden and just cooked through.

Cook the vegetables:

Remove the chicken then add sesame oil to the same wok and toss in the onion and bell peppers stir frying for 2 to 3 minutes until tender crisp before adding garlic for 30 more seconds.

Bring it all together:

Return the chicken pour in the sauce and toss everything vigorously for 2 to 3 minutes until the sauce thickens into a shiny coating that clings to every piece.

Finish and serve:

Scatter spring onions across the top and serve immediately over steamed rice or noodles while the peppers still have their crunch.

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There is something deeply satisfying about lifting a plate of colorful food to the table knowing it took less time than waiting for delivery.

Handling Your Wok Like You Mean It

A wok that is not hot enough will steam the chicken instead of searing it.

Smart Swaps and Shortcuts

Snap peas broccoli florets or julienned carrots all step in beautifully for the bell peppers if you want to change things up.

What to Serve Alongside

Jasmine rice is the obvious pairing but brown rice or even cauliflower rice works if you want something lighter.

• A pinch of chili flakes in the sauce changes the whole personality of the dish.
• Leftovers reheat surprisingly well the next day in a dry skillet.
• Double the sauce if you like things extra saucy over noodles.

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Keep this one in your back pocket for any night that feels too busy to cook and you will never regret it.

Recipe FAQs

→ How do I ensure the chicken stays tender?

Slice the chicken thin and cook it quickly over high heat until just opaque. Removing it while you cook the vegetables prevents overcooking; return it to the wok only to finish with the sauce.

→ How do I thicken the sauce so it clings to the ingredients?

Use a cornstarch slurry (cornstarch mixed with water) added to the sauce before tossing. Cook a minute or two while stirring until the sauce becomes glossy and coats the chicken and peppers.

→ Can I make substitutions for the sauces?

Yes. Swap oyster sauce for mushroom oyster sauce for a vegetarian-friendly option, use tamari or a gluten-free soy sauce to avoid gluten, and adjust hoisin to taste for sweetness.

→ What vegetables work well as alternatives to bell peppers?

Snap peas, broccoli florets, thinly sliced carrots or baby corn all hold up well to high heat and add color and texture similar to bell peppers.

→ How should I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water to loosen the sauce and prevent drying.

→ How can I add heat or extra flavor?

Add a pinch of chili flakes or a splash of chili oil when tossing with the sauce, or finish with toasted sesame oil for a deeper, nutty aroma.