Spicy Ginger and Green Pepper Chicken
Elevate your weeknight dinners with Spicy Ginger and Green Pepper Chicken, a bold and flavorful stir-fry that combines tender, golden-brown chicken thighs with the crisp freshness of green bell peppers. Infused with the warming heat of freshly sliced ginger and garlic, this quick and easy dish is coated in a rich and aromatic sauce made from soy sauce, oyster sauce, and a touch of sriracha for a spicy kick. Perfectly balanced and ready in just 30 minutes, this recipe delivers an irresistible combination of sweet, savory, and spicy flavors while remaining light and wholesome. Serve it over steamed rice or noodles for a satisfying, restaurant-quality meal that’s sure to impress. Ideal for busy cooks craving an Asian-inspired delight!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 medium Green bell peppers
- 2 tablespoons Fresh ginger
- 3 units Garlic cloves
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sriracha or chili sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 units Green onions
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a bowl. Season with salt, black pepper, and cornstarch. Mix well and set aside.
Thinly slice the green bell peppers, ginger, and garlic. Chop the green onions into 1-inch pieces and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, sriracha, and sesame oil to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil.
Once the oil is hot, add the chicken pieces in a single layer. Sear the chicken for 3-4 minutes until golden brown on one side, then flip and cook for another 3 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the sliced ginger and garlic. Stir-fry for 1 minute until fragrant.
Add the sliced green bell peppers to the pan and stir-fry for 2-3 minutes until slightly tender but still crisp.
Return the chicken to the pan and pour the prepared sauce over the mixture. Toss everything well to coat the chicken and vegetables evenly.
Stir-fry for an additional 2-3 minutes, ensuring the sauce thickens and clings to the chicken and vegetables.
Remove from heat, garnish with the chopped green onions, and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4430 mg | 193% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.8 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1791 mg | 38% | |
*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.
