Chicken Peppers
Bright, colorful, and bursting with flavor, this Chicken Peppers recipe is a quick and healthy one-pan dish that will elevate your weeknight dinner game. Tender strips of chicken breast are stir-fried to perfection alongside a medley of red, green, and yellow bell peppers, creating a vibrant and visually appealing meal. The dish is brought together with a savory-sweet soy-honey sauce that thickens beautifully for an irresistibly glossy finish. Infused with aromatic garlic and an optional pinch of red chili flakes for heat, this recipe offers the perfect balance of freshness and bold flavor. Ready in just 40 minutes and ideal for serving over rice, quinoa, or your favorite side, this easy chicken and bell pepper stir-fry is as versatile as it is delicious.
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Recipe Information
Ingredients
- 500 grams Chicken breast, boneless and skinless
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 4 cloves Garlic cloves, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 100 milliliters Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Slice the chicken breast into thin strips, about 1/2 inch wide, and set aside.
Cut the red, green, and yellow bell peppers into thin strips and set aside separately.
In a small bowl, whisk together the soy sauce, honey, cornstarch, and water until smooth. This will be the sauce for the dish.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and season with salt and black pepper. Cook the chicken for 5-6 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the minced garlic. Sauté for 30 seconds until fragrant.
Add the bell pepper strips (red, green, and yellow) to the skillet and stir-fry for 5 minutes until slightly tender but still crisp.
Return the cooked chicken to the skillet and mix with the bell peppers.
Pour the prepared sauce into the skillet, stirring well to coat the chicken and peppers evenly. Cook for 2-3 minutes, or until the sauce thickens.
Taste and adjust the seasoning, adding more soy sauce or a pinch of red chili flakes for heat if desired.
Remove the skillet from heat and serve the Chicken Peppers hot over steamed rice, quinoa, or your preferred side.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3302 mg | 144% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 44.2 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 143 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2679 mg | 57% | |
*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.
