Chicken N Pepper Stir Fry
Get ready to elevate your weeknight dinner game with this vibrant and flavor-packed Chicken N Pepper Stir Fry! Bursting with the sweetness of colorful bell peppers, the zest of fresh ginger and garlic, and a savory-sweet soy-oyster sauce glaze, this quick and easy recipe offers a restaurant-quality meal in just 30 minutes. Perfectly seared strips of tender chicken are paired with crisp bell peppers, then tossed in a glossy sauce balanced with honey for a hint of natural sweetness. Whether served over fluffy steamed rice or slurpy noodles, this crowd-pleasing stir fry is both nutritious and irresistibly delicious. Ideal for busy nights and meal prep, it’s a one-pan recipe you’ll want to revisit again and again!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 3 cloves Garlic
- 1 teaspoon Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 tablespoons Water
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 stalks Green onions
Instructions
Cut the chicken breasts into thin bite-sized strips and season them with salt and black pepper.
Thinly slice the red, yellow, and green bell peppers into strips. Mince the garlic and grate the ginger. Chop the green onions into small pieces, separating the white and green parts.
In a small bowl, mix the soy sauce, oyster sauce, honey, water, and cornstarch until fully combined. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 4-5 minutes, or until fully cooked. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet and stir-fry for 2-3 minutes, keeping them crisp and colorful.
Return the cooked chicken to the skillet and pour in the prepared sauce mixture. Stir everything together and cook for another 2-3 minutes, until the sauce thickens and evenly coats the chicken and peppers.
Garnish with the green parts of the chopped green onions before serving. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3586 mg | 156% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 27.8 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2762 mg | 59% | |
*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.
