Chicken and Red Pepper Stir Fry
Elevate your weeknight dinners with this quick and flavorful Chicken and Red Pepper Stir Fry! Juicy strips of marinated chicken pair perfectly with sweet, crisp red bell peppers, all tossed in a savory stir-fry sauce made with soy sauce, oyster sauce, and sesame oil. Infused with the aromatic heat of garlic, ginger, and a touch of crushed red pepper flakes, this dish delivers bold, vibrant flavors in just 30 minutes. Perfect for busy nights, this recipe is easy to make in one pan and pairs beautifully with steamed rice or noodles for a wholesome meal. Whether you're craving takeout-style favorites or looking for a healthier homemade alternative, this stir fry is the perfect balance of simplicity and satisfaction.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 medium red bell peppers
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 cup water
- 3 garlic cloves
- 1 inch ginger
- 2 tbsp vegetable oil
- 2 green onions
- 0.5 tsp crushed red pepper flakes
Instructions
Slice the chicken breasts into thin bite-sized strips and place them in a bowl.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch. Pour this mixture over the chicken, toss to coat, and let the chicken marinate for 10 minutes.
While the chicken marinates, slice the red bell peppers into thin strips, mince the garlic, and grate the ginger. Chop the green onions into 1-inch pieces, separating the white parts from the green parts.
In another small bowl, mix the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 cup of water, and 0.5 teaspoons of crushed red pepper flakes. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the pan and stir-fry for 4-5 minutes, until the chicken is cooked through and golden. Remove the chicken from the pan and set it aside.
Add the remaining tablespoon of vegetable oil to the pan. Toss in the garlic, ginger, and the white parts of the green onions. Stir-fry for 1 minute until fragrant.
Add the red bell peppers to the pan and stir-fry for another 2-3 minutes until they're slightly tender but still crisp.
Return the chicken to the pan and pour in the prepared sauce. Stir everything together and cook for another 2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Sprinkle the green parts of the green onions on top, give a final stir, and remove from heat.
Serve the chicken and red pepper stir fry hot, over steamed rice or noodles.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.4 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 584 mg | 12% | |
*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.
