Chinese Red Pepper Chicken
Bring bold flavors to your table with this Chinese Red Pepper Chicken recipe, a tantalizing stir-fry that combines tender chicken thighs, vibrant red bell peppers, and aromatic garlic and ginger. The dish is elevated with a glossy, savory-sweet sauce made from soy sauce, oyster sauce, honey, and a hint of dark soy sauce, balanced with the perfect touch of heat from dried chili flakes. With just 35 minutes from prep to plate, this easy recipe is perfect for busy weeknights or casual dinners. Serve it over steamed rice or noodles, and let the fragrant spices and colorful presentation shine. Packed with flavor and simple cooking techniques, this dish is a go-to for lovers of Chinese chicken recipes and quick stir-fries.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 large Red bell peppers
- 4 cloves Garlic cloves
- 1 inch Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Dark soy sauce
- 1.5 tablespoons Honey
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 1 teaspoon Dried red chili flakes
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Scallions (green onions)
- 4 tablespoons Water
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, honey, 2 tablespoons of water, and cornstarch. Mix well to make the sauce and set aside.
Chop the red bell peppers into thin strips. Mince the garlic and ginger. Slice the scallions and separate the green and white parts.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for about 4-5 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic, ginger, and the white portions of the scallions. Stir-fry for about 30 seconds until fragrant.
Add the chopped red bell peppers to the skillet and stir-fry for 2-3 minutes until they soften slightly.
Return the cooked chicken to the pan. Sprinkle in the dried red chili flakes, salt, and black pepper. Stir everything together.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly. Let it cook for 1-2 minutes until the sauce thickens.
Garnish the dish with the green portions of the scallions and serve immediately over steamed rice or noodles.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4604 mg | 200% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 39.8 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 154 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2350 mg | 50% | |
*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.
