Quick Pepper Chicken Stir Fry (Print Page)

Tender chicken with crisp bell peppers in a glossy savory sauce—ready in 25 minutes for busy weeknights.

# What You Need:

→ Protein

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 and Seasonings

08 - 2 tbsp soy sauce (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 the 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 thinly sliced chicken to the wok and stir fry for 3 to 4 minutes until golden and cooked through. Transfer the chicken to a plate and set aside.
04 - Add sesame oil to the same wok. Toss in the sliced onion and bell peppers, stir frying for 2 to 3 minutes until 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 top and toss everything together. Stir fry for 2 to 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 Tips:

01 -
  • The sauce comes together in one bowl with pantry staples you probably already have.
  • Three colors of bell pepper make it look like you tried way harder than you actually did.
02 -
  • Corn starch settles fast so give the sauce one last stir right before pouring it in.
  • Overcooking the peppers turns this into a sad mushy mess so pull the wok off heat the moment they lose their raw edge.
03 -
  • Slice the chicken while it is still slightly firm from the fridge for the most even thin pieces.
  • Pat the chicken dry before it hits the oil because moisture is the enemy of a good sear.

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