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Easy Pepper Chicken Stir Fry Recipe for a Quick Weeknight Dinner

A close-up of a serving of Amazing Pepper Chicken Stir Fry featuring glossy, sauced chicken pieces mixed with vibrant red and green bell peppers and white onions.
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Make this flavorful, takeout-style pepper chicken stir fry at home in under 30 minutes using simple ingredients and basic stir fry techniques.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon soy sauce (for marinade)
  • 1 teaspoon cornstarch (for marinade)
  • 2 tablespoons vegetable oil, divided
  • 1 large green bell pepper, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 1 yellow onion, cut into wedges
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup low-sodium chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce (or vegetarian stir-fry sauce)
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
  • Cooked white rice or noodles, for serving

Instructions

  1. Combine the cut chicken with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch in a bowl. Mix well and let it marinate for 10 minutes. This helps keep the chicken tender.
  2. Prepare the sauce: In a small bowl, whisk together the chicken broth, 3 tablespoons of soy sauce, oyster sauce, and brown sugar. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken and cook until browned and cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the remaining 1 tablespoon of oil to the hot skillet. Add the bell peppers and onion. Stir fry for 3 to 4 minutes until the vegetables are crisp-tender. Do not overcook them; you want them to retain some crunch.
  5. Add the minced garlic and grated ginger to the vegetables. Cook for 30 seconds until fragrant.
  6. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce mixture over the chicken and vegetables. Bring the sauce to a simmer.
  7. Stir the cornstarch slurry again and pour it slowly into the simmering sauce while stirring constantly. The sauce will thicken quickly.
  8. Cook for 1 minute until the sauce coats the chicken and vegetables evenly. Stir in the sesame oil just before removing from the heat.
  9. Serve your flavorful chicken stir fry immediately over hot rice or noodles.

Notes

  • For a spicier pepper chicken, add 1/2 teaspoon of red pepper flakes when you add the garlic and ginger.
  • If you do not have oyster sauce, you can substitute it with an equal amount of hoisin sauce or an extra tablespoon of soy sauce mixed with a teaspoon of sugar.
  • To achieve a true high-heat stir fry, cook in batches if your skillet is small. Crowding the pan lowers the temperature and steams the food instead of searing it.

Nutrition

Find it online: https://carlacooking.com/pepper-chicken-stir-fry-recipe/