Quick Pepper Chicken Stir Fry (Printer-Friendly)
Tender chicken and crisp bell peppers in a glossy savory sauce, ready in 25 minutes.
# What You'll Need:
→ Chicken
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 & Seasonings
08 - 2 tbsp soy sauce (use gluten-free if needed)
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp freshly ground black pepper
13 - 1 tsp cornstarch
14 - ¼ cup water
15 - 1 tbsp sesame oil
16 - 1 tbsp 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 vegetable oil in a large wok or skillet over high heat. Add the sliced chicken and stir fry for 3–4 minutes until just cooked through. Remove to a plate and set aside.
03 - In the same wok, add sesame oil. Stir fry the onion and bell peppers for 2–3 minutes until tender-crisp. Add garlic and cook for another 30 seconds until fragrant.
04 - Return the chicken to the wok. Pour in the prepared sauce and toss everything together. Stir fry for 2–3 minutes until the sauce thickens and evenly coats all ingredients.
05 - Garnish with sliced spring onions. Serve immediately with steamed rice or noodles.
# Expert Advice:
01 -
- The sauce comes together in seconds and clings beautifully to every bite
- Ready in under 30 minutes but tastes like it came from a restaurant kitchen
02 -
- Crowding the pan drops the temperature and creates a steamed mess, cook in batches if needed
- The sauce will look thin at first but thickens rapidly in the final 2 minutes, do not add more corn starch
03 -
- Pat your chicken completely dry before slicing for the best sear
- Let the wok get properly hot between additions, it makes all the difference