Chicken and Peppers Stir Fry

Chicken and Peppers Stir Fry is a quick, one-pan meal with tender chicken, crisp peppers, and a delicious sauce that comes together in minutes. It's an easy option when you want something fast but still flavorful.

If you like simple stir fry meals like my Hot and Spicy Chicken or Sweet Chili Chicken recipes, this is another one that comes together quickly without a lot of prep and has amazing sauce!

This is one of those recipes I go back to when I want something quick without a lot of fuss. I started using a mix of chicken thighs and breast because I like the combined texture better. Cutting the chicken a little larger also helps it stay juicy.

I also like using a mix of peppers because the flavor is more balanced than using just one, and they stay just slightly crisp so everything doesn't blend together. One thing that worked really well here was mixing the cornstarch right into the sauce instead of adding it later. It thickens more evenly and keeps things simple. It's an easy stir fry that doesn't feel rushed, similar to how I approach other quick meals like my Pork Tenderloin Stir Fry and Seafood Stir Fry.

Ingredients & Substitutions

• Chicken thighs and breast- Using both gives a mix of flavor and texture. You can use all thighs or breasts if you want.
• Bell peppers-I used a combination of red, yellow, and green bell peppers for a mix of flavor and color. Red and yellow peppers are slightly sweeter, and green peppers have a mild, slightly bitter flavor.
• Soy sauce-Low sodium soy sauce helps control the amount of salt.
• Rice wine vinegar-Adds a light acidity that balances the sauce. It can be substituted with white vinegar, which is more acidic. Or use sherry wine vinegar, which has an almost nutty flavor.
• Oyster or fish sauce-Adds depth (Umami flavor) to the sauce. Oyster sauce has a milder, slightly sweet flavor, while fish sauce is a bit stronger. No worries, your sauce will not taste "fishy".
• Sweet chili sauce-Adds a little extra sweetness with some spice from the chili peppers in the sauce. I think it's a nice balance to the salty soy sauce.
• Brown sugar-Adds sweetness to balance the sauce. It can be substituted with white granulated sugar or honey.
• Cornstarch or flour-Used to lightly thicken the sauce. Stir well to remove any lumps.
• Garlic and ginger-Garlic paste or powder and ginger paste or dried ginger both work well. Fresh versions can also be used if preferred.
  
  

How to make Chicken and Pepper Stir Fry

Step 1. Add oil to skillet, heat pan and light brown the chicken.

Step 2: Saute' the peppers until tender, but still crisp.

Step 3. Stir together the ingredients for the sauce. Give it a taste and adjust seasonings or sweetness.

Step 4. Heat sauce and bring to simmer. Cook for a a few minutes to thicken.

Step 5. Return chicken and peppers to skillet and heat on low, stirring to coat with the sauce.

Recipe Tips

• Cook the chicken in batches if needed. Overcrowding can cause it to steam instead of brown. I used a 12 inch skillet and had to make two batches for 2 pounds of chicken.
• Don't overcook the peppers. They should stay slightly crisp for the best texture.
• Mix the cornstarch directly into the sauce. Whisking it into the liquid before adding to the pan helps it thicken more evenly and prevents lumps compared to adding a slurry at the end.
• Taste the sauce before adding to the skillet. Adjust sweetness, spice or savory flavor.

Frequently Asked Questions

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Chicken and Pepper Stir Fry

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• Author: Deb Belsha

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Description

Chicken and Peppers Stir Fry is a quick, one-pan meal with tender chicken, crisp peppers, and a delicious sauce that comes together in minutes. It's an easy option when you want something fast but still flavorful.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound boneless chicken thighs
• 1 pound boneless chicken breast, cut into 1 ½ inch pieces
• 3 tablespoons vegetable oil
• 3 large bell peppers, thinly sliced into 2 inch pieces*
• ½ cup soy sauce, low sodium
• ½ cup chicken broth, low sodium
• 2 tablespoons rice wine vinegar
• 2 tablespoons oyster or fish sauce
• 3 tablespoons brown sugar
• ¼ cup sweet chili sauce
• 2 teaspoons garlic paste or powder
• 1 teaspoon ginger paste or ½ teaspoon dried ginger
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons cornstarch or flour
• chopped scallions for topping if desired

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Instructions

1. Heat 1-2 tablespoons of oil in a large skillet over medium-high heat.

2. Add the chicken in a single layer and cook until browned and cooked through, about 2 minutes per side. Remove from the pan and set aside.*

3. Add the remaining oil if needed, then add the sliced peppers. Cook for a few minutes until slightly softened but still crisp. Remove from the pan and set aside with the chicken.

4. In a bowl, whisk together the soy sauce, chicken broth, rice vinegar, oyster or fish sauce, brown sugar, sweet chili sauce, garlic, ginger, salt, black pepper, and cornstarch (or flour) until smooth. Taste test.*

5. Pour the sauce into the skillet and bring to a simmer, stirring as it cooks. Let it cook for about 2 minutes until it begins to thicken.

6. Return the chicken and peppers to the skillet and toss to coat evenly in the sauce.

7. Simmer for another 1-2 minutes until everything is heated through.

8. Remove from heat and top with chopped scallions if desired.

9. Serve with rice or noodles

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Notes

*I used yellow, red and green.  But you can choose whichever you'd like.

*Cook chicken in two batches if it all doesn't fit into the skillet without overlapping to avoid steaming it.

*Taste the sauce before pouring into the skillet.  Adjust with more sweetener, vinegar or chili sauce if desired.