Why is my stir fry watery?

Too much liquid or not enough heat can prevent the sauce from reducing. Adding the sauce with the cornstarch at the end helps thicken it. Make sure to bring to a low simmer and let it cook for a few minutes. And don't cover the skillet . It causes condensation and adds more liquid to the sauce.

Can I use frozen peppers?

Fresh peppers work best for texture, but frozen can be used if cooked briefly at high heat. Don't overcook or they will be mushy.

Can I make this ahead of time?

Yes! Actually I've always thought stir fries, like soups and stews, get better after they have sat for a while. The flavors meld together and the flavor of the sauce gets even better. Reheat on low, adding more broth to loosen the sauce a bit if needed.

Why is my chicken dry in the stir fry?

Chicken can become dry if it’s cut too small or overcooked. Cutting the pieces slightly larger and cooking them just until done helps keep them tender. Using a mix of chicken thighs and breast also helps improve the overall texture.

Chicken and Peppers Stir Fry ⋆

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.

Ingredients

Units Scale

1 pound boneless chicken thighs
1 pound boneless chicken breast, cut into 1 1/2 inch pieces
3 tablespoons vegetable oil
3 large bell peppers, thinly sliced into 2 inch pieces*
1/2 cup soy sauce, low sodium
1/2 cup chicken broth, low sodium
2 tablespoons rice wine vinegar
2 tablespoons oyster or fish sauce
3 tablespoons brown sugar
1/4 cup sweet chili sauce
2 teaspoons garlic paste or powder
1 teaspoon ginger paste or 1/2 teaspoon dried ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch or flour
chopped scallions for topping if desired

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Instructions

Heat 1–2 tablespoons of oil in a large skillet over medium-high heat.
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.*
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.
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.*
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.
Return the chicken and peppers to the skillet and toss to coat evenly in the sauce.
Simmer for another 1–2 minutes until everything is heated through.
Remove from heat and top with chopped scallions if desired.
Serve with rice or noodles

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.