Chicken and Bell Pepper Stir-Fry
Bright, colorful, and bursting with fresh flavors, this Chicken and Bell Pepper Stir-Fry recipe is a quick and healthy dinner option that's ready in just 30 minutes! Tender strips of chicken breast are perfectly seasoned and paired with a trio of vibrant red, yellow, and green bell peppers for a meal that’s as visually appealing as it is delicious. A savory garlic-ginger sauce, made with soy sauce and a touch of sesame oil, ties everything together with bold yet balanced Asian-inspired flavors. This easy stir-fry is perfect for weeknights and can be served over rice or noodles for a satisfying, wholesome meal. Packed with protein and veggies, this dish is both nutritious and satisfying—your new go-to for a fast and flavorful dinner!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 3 medium garlic cloves
- 1 inch piece fresh ginger
- 1 cup chicken broth
- 1 teaspoon sesame oil
- 2 stalks green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the chicken breasts into thin strips, about 1/4 inch thick.
Cut the red, yellow, and green bell peppers into thin strips, discarding the seeds and stem.
Mince the garlic cloves and grate the ginger.
In a small bowl, combine the soy sauce and cornstarch, stirring until smooth. Set this sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet, sprinkle with salt and black pepper, and stir-fry for 4-5 minutes, until they are no longer pink and just cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil.
Add the bell peppers, garlic, and ginger to the pan and stir-fry for about 3 minutes, until the peppers begin to soften.
Return the cooked chicken to the skillet with the bell peppers.
Pour the chicken broth into the pan, followed by the soy sauce-cornstarch mixture. Stir well to coat all the ingredients.
Continue to cook and stir for about 3-4 minutes, until the sauce is thickened and the chicken and peppers are well coated.
Drizzle the sesame oil over the stir-fry and toss everything to combine.
Slice the green onions and sprinkle them over the finished dish as a garnish.
Serve the chicken and bell pepper stir-fry hot, over rice or noodles if desired.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3823 mg | 166% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 11.2 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2874 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
