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

Description

This Chicken Bell Pepper Stir Fry is a delicious blend of tender chicken and vibrant bell peppers in a flavorful sauce. Perfect for a quick, healthy dinner!

Ingredients

Scale

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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Instructions

In a large mason jar or bowl, combine soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic, and cornstarch until smooth. Set aside.
In a bowl, add the chicken and toss with about ¼ cup of the soy sauce mixture. Reserve the remaining sauce.
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Stir-fry the bell peppers for about 4 minutes. Remove and set aside.
Wipe the skillet clean, add 2 tablespoons of oil, and heat over high. Add the chicken, keeping most marinade aside. Cook until browned, about 1-2 minutes, then flip and cook through for 5-6 minutes.
Add water or broth, the reserved soy sauce mixture, and bell peppers. Simmer while stirring for about 30 seconds. Taste and adjust salt as necessary.
Serve over rice and garnish as desired.

Notes

Use any color of bell peppers for a variety of flavors.
Make sure not to overcrowd the skillet to achieve a good sear on the chicken.
Feel free to customize garnishes based on your taste.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 900mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 32g
Cholesterol: 100mg