Name: Chicken Bell Pepper Stir Fry
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: Asian
Ingredients: ½ cup less-sodium soy sauce, plus more for serving; 2 tablespoons rice vinegar; 2 tablespoons packed brown sugar; 1 tablespoon sesame oil; 1 tablespoon minced or grated fresh ginger (or about 1 teaspoon ground ginger); 1 garlic clove, minced or grated (about 1 teaspoon); 2 tablespoons cornstarch; 2 sweet bell peppers (any color), seeded and cut into bite-size pieces; 1 ½ lb. skinless, boneless chicken thighs or chicken breasts, trimmed of fat and cut into ¾-inch pieces; 3 tablespoons vegetable oil; ½ cup water or low-sodium chicken broth; kosher salt, to taste; cooked white rice, for serving; optional garnish: additional soy sauce, sliced green onion, toasted sesame seeds, chopped peanuts, cashews, chow mein noodles, or crushed red pepper flakes

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Chicken and bell pepper stir fry is a delightful dish that captures the essence of Asian cuisine in a quick and enjoyable manner. The tender chunks of chicken meld beautifully with the vibrant colors of bell peppers, creating a dish that’s not just pleasing to the palate but also a feast for the eyes. With its savory sauce that clings to every bite, this stir fry proves to be a fantastic option for a weeknight dinner.

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I remember the first time I prepared this chicken bell pepper stir fry for a casual get-together with friends. It was such a hit that everyone went back for seconds, and there wasn’t a single bite left! This recipe is not only easy to make but also budget-friendly, making it a go-to for everyday cooking. The combination of textures and flavors will surely leave your taste buds dancing with joy. I’m excited to share this cherished recipe with you, and I hope it becomes a favorite in your kitchen too!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Bell Pepper Stir Fry
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Bell Pepper Stir Fry

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 43 minutes, this stir fry makes for a fast, hassle-free meal.
Irresistible Flavor: The rich umami of the soy sauce blended with sweet bell peppers creates a flavorful explosion.
Eye-Catching Appeal: A rainbow of colors from the bell peppers makes it a visually appealing dish that impresses everyone.
Flexible Serving: Perfect for a quick dinner, meal prep, or even serving at gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free or sugar-free diets.

Ingredients You’ll Need

½ cup less-sodium soy sauce: The base for the savory sauce, helping to avoid excessive sodium while still packing flavor.
2 tablespoons rice vinegar: Adds a tangy zing, balancing the sweetness in the dish.
2 tablespoons packed brown sugar: This sweetens and enhances the teriyaki flavors.
1 tablespoon sesame oil: Infuses the stir fry with a nutty aroma.
1 tablespoon minced or grated fresh ginger: Adds warmth and depth; ground ginger works too.
1 garlic clove, minced or grated: Elevates the flavor profile with its aromatic essence.
2 tablespoons cornstarch: Ensures a thick, glossy sauce that clings to the chicken.
2 sweet bell peppers: Feel free to use any colors; they provide freshness and crunch.
1 ½ lb. skinless, boneless chicken thighs or chicken breasts: Chicken thighs bring more moisture, but breasts are leaner; both are delicious.
3 tablespoons vegetable oil: Necessary for stir-frying, providing a high smoke point for cooking.
½ cup water or low-sodium chicken broth: To create a bit of steam and help thicken the sauce.
Kosher salt, to taste: Enhances the flavors; adjust according to preference.
Cooked white rice, for serving: A perfect complement to soak up that flavorful sauce.
Optional garnish: Additional soy sauce, sliced green onion, toasted sesame seeds, chopped peanuts, cashews, chow mein noodles, or crushed red pepper flakes for extra zest and texture.

How to Make Chicken Bell Pepper Stir Fry

Prepare the Marinade: In a large mason jar or a medium bowl, combine ½ cup less-sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons packed brown sugar, 1 tablespoon sesame oil, 1 tablespoon minced ginger, 1 garlic clove (minced), and 2 tablespoons cornstarch. Shake or whisk until well blended and set aside.
Marinate the Chicken: Transfer the 1 ½ lb. chicken, cut into ¾-inch pieces, into a large bowl. Pour in about ¼ cup of the soy sauce mixture to coat the chicken evenly. Set aside while you prepare the bell peppers, reserving the remaining sauce for later.
Sauté the Bell Peppers: Heat 1 tablespoon vegetable oil in a large cast iron skillet or a wok over medium-high heat. Add the two cut bell peppers, stir-frying for about 4 minutes until they are crisp-tender. Move them to a plate and set aside.
Cook the Chicken: Wipe the skillet clean and add 2 additional tablespoons of vegetable oil, heating until hot over high heat. Add in the marinated chicken (discard the marinade left in the bowl) and spread it out in the pan. Let it sit undisturbed for 1-2 minutes until it gets nice and browned. Flip and cook for about 5-6 minutes until fully cooked through.
Combine Everything: Pour in ½ cup water or chicken broth and the reserved soy sauce mixture along with the bell peppers. Stir well and bring to a simmer, cooking for another 30 seconds to 1 minute until the sauce starts to thicken. Taste and season with kosher salt, if needed.
Serve: Serve the stir fry hot over a bed of cooked white rice, garnished with any optional toppings you desire.

Storing & Reheating

To store any leftovers, let them cool to room temperature before placing them in an airtight container. They can be stored in the fridge for up to 3 days. If you’re looking to keep it longer, freeze the stir fry in a freezer-safe container for up to 3 months. When ready to enjoy, simply reheat in a skillet over medium heat for about 5-7 minutes, adding a splash of water or broth if needed. Keep in mind that the bell peppers may lose some of their crunch during the reheating process.

Chef’s Helpful Tips

Avoid overcrowding the pan while cooking the chicken; this helps achieve that nice browning.
For a saucier dish, feel free to increase the soy sauce or broth slightly.
If you prefer more flavor, consider marinating the chicken for longer, even up to an hour if time allows.
Adjust the cut size of ingredients based on your preference—chunkier veggies will retain a bit more crunch.
If you want a little heat, toss in some crushed red pepper flakes while cooking the chicken.

Chicken bell pepper stir fry is not just a meal; it’s a delightful experience of fresh flavors and satisfying textures. It comes together so quickly that you might even find yourself making it regularly. Don’t hesitate to switch up the ingredients based on what you have on hand—this dish is incredibly flexible!

Recipe FAQs

Can I use frozen chicken for this stir fry?

Absolutely! If you’re using frozen chicken, it’s best to thaw it first for even cooking. Just ensure it’s fully thawed before you marinate and cut it into pieces.

What can I substitute for bell peppers?

If you’re not a fan of bell peppers, feel free to replace them with other seasonal vegetables like broccoli, snap peas, or even zucchini. Each variation brings its own flair to the dish!

Is this recipe gluten-free?

To make this chicken bell pepper stir fry gluten-free, simply use gluten-free soy sauce or tamari in place of regular soy sauce. The rest of the ingredients are naturally gluten-free.

How do I make this recipe spicier?

If you enjoy spiciness, include some sliced jalapeños or a drizzle of sriracha in the stir fry. You can also use chili oil for a different flavor profile. Don’t forget to adjust to your personal heat level!

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