Quick Pepper Chicken Stir Fry (Printable version)
Tender chicken and crisp peppers tossed in a savory glossy sauce—ready in 25 minutes.
# Ingredient List:
→ Meats
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 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 corn starch
14 - 1/4 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, corn starch, and water until smooth. Set aside.
02 - Heat the vegetable oil in a large wok or skillet over high heat until it just begins to shimmer.
03 - Add the sliced chicken to the hot wok and stir fry for 3 to 4 minutes until just cooked through and lightly golden. Remove the chicken to a plate and set aside.
04 - In the same wok, add the sesame oil. Stir fry the onion and bell peppers for 2 to 3 minutes until tender-crisp. Add the minced garlic and cook for another 30 seconds until fragrant.
05 - Return the chicken to the wok and pour in the prepared sauce. Toss everything together and stir fry for another 2 to 3 minutes until the sauce thickens and coats all ingredients evenly.
06 - Garnish with sliced spring onions and serve immediately with steamed rice or noodles.
# Expert Suggestions:
01 -
- It delivers serious wok hei flavor in under thirty minutes, which is faster than waiting for delivery.
- The tri colored bell peppers turn this into a visually stunning plate that looks like far more effort than it actually took.
02 -
- Crowding the wok with too much chicken at once causes steaming instead of searing, so cook in two batches if your wok is small.
- Mixing the corn starch sauce right before adding it prevents settling and ensures a smooth silky finish every time.
03 -
- Pat the chicken completely dry with paper towels before slicing and you will get a much better sear with less splattering.
- Prep every single ingredient before the wok goes on the heat because once things start moving they move fast.