Quick Pepper Chicken Stir Fry (Printable)

Tender chicken and crisp bell peppers in a savory stir-fry, ready fast for weeknight dinners.

# What You’ll Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast, thinly sliced

→ Vegetables

02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 green bell pepper, sliced into strips
05 - 1 small onion, sliced
06 - 2 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)

→ Sauce and Seasonings

08 - 2 tablespoons soy sauce (use gluten-free if needed)
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon freshly ground black pepper
13 - 1 teaspoon cornstarch
14 - ¼ cup water
15 - 1 tablespoon sesame oil
16 - 1 tablespoon 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 sliced chicken in an even layer and stir-fry for 3 to 4 minutes until golden and cooked through. Transfer the chicken to a plate and set aside.
04 - Pour the sesame oil into the same wok. Add the onion and all three 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 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 platter, garnish with sliced spring onions, and serve immediately alongside steamed jasmine rice or noodles.

# Expert Tips:

01 -
  • Everything comes together in under 30 minutes but tastes like it took much longer
  • The sauce creates this gorgeous glossy coating that makes every bite sing
  • You can easily swap vegetables based on what is languishing in your fridge
02 -
  • High heat is non negotiable for that authentic stir fry flavor and texture
  • Do not overcrowd the pan or you will end up steaming instead of frying
  • The sauce will look thin at first but thickens quickly once it hits the hot pan
03 -
  • Cut all your vegetables into similar sizes so they cook evenly
  • Room temperature chicken cooks more evenly than cold from the fridge

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