Stir Fry Chicken and Peppers
Turn dinner into a vibrant, sizzling delight with this easy and flavorful Stir Fry Chicken and Peppers recipe! Tender strips of chicken breast are perfectly seasoned and stir-fried to golden perfection, then tossed with a colorful trio of crisp red, green, and yellow bell peppers. A savory sauce made with soy sauce, oyster sauce, and a touch of garlic adds bold, irresistible flavor, while quick-cooking ensures this dish is on the table in just 30 minutes. Serve it over fluffy white rice for a complete, wholesome meal packed with protein and vegetables. Whether you're craving a healthy weeknight dinner or a delicious meal-prep option, this stir fry is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 3 cloves Garlic
- 3 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Vegetable oil
- 0.5 tsp Ground black pepper
- 0.25 tsp Salt
- 2 Scallions (optional)
- 4 cups Cooked white rice
Instructions
Slice the chicken breast into thin strips and set aside.
Deseed and slice the red, green, and yellow bell peppers into thin strips.
Mince the garlic cloves.
In a small bowl, mix together the soy sauce, oyster sauce, cornstarch, and water to create the stir-fry sauce.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
When the oil is hot, add the chicken strips. Season with a pinch of salt and pepper. Stir-fry for 5-7 minutes until the chicken is cooked through and golden. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the sliced bell peppers to the skillet. Stir-fry for 4-5 minutes until slightly softened but still crisp.
Return the cooked chicken to the skillet and stir to combine with the peppers.
Pour the prepared stir-fry sauce over the chicken and peppers. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.
Adjust seasonings to taste, if needed. Optionally, slice scallions and sprinkle on top for garnish.
Serve the stir-fry hot over cooked white rice.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6291 mg | 274% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 9.9 g | ||
| Protein | 155.1 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2851 mg | 61% | |
*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.
