Sizzling Chicken Pepper Stir-Fry with Steamed Rice
Description
A colorful and flavorful stir-fry that’s quick to make and perfect for weeknight dinners. Tender chicken strips are cooked with crisp bell peppers, onions, and a savory soy-pepper sauce. Served over fluffy steamed rice, this dish delivers a satisfying combination of heat, sweetness, and umami. It’s both nutritious and visually appealing, making it great for family meals or even a casual dinner with friends.
Prep & Cook Time
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 3–4
Ingredients
For the Stir-Fry
500 g (1 lb) boneless chicken breast,
thinly sliced
1 large red bell pepper, sliced into thin strips
1 large green bell pepper, sliced into thin strips
1 medium onion, thinly sliced
3–4 garlic cloves, minced
1 tbsp fresh ginger, minced
2–3 fresh green chilies, sliced (optional, for heat)
2–3 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp chili sauce (optional)
1 tsp black pepper, freshly ground
1 tsp sugar or honey
2 tsp cornstarch mixed with 3 tbsp water (for thickening)
Salt, to taste
Fresh cilantro or spring onions for garnish
For the Steamed Rice
1 cup long-grain white rice
2 cups water
Pinch of salt
Instructions
Step 1: Cook the Rice
Rinse 1 cup of rice under cold water until water runs clear.
In a medium pot, bring 2 cups water to a boil with a pinch of salt.
Add rice, cover, reduce heat to low, and simmer for 12–15 minutes until water is absorbed.
Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Step 2: Prepare the Chicken
Slice the chicken breast into thin, even strips for quick cooking.
In a bowl, mix chicken with 1 tsp soy sauce, ½ tsp black pepper, and 1 tsp cornstarch (optional for extra tenderness). Set aside for 5–10 minutes.
Step 3: Stir-Fry the Veggies
Heat 2 tbsp vegetable oil in a large wok or skillet over high heat.
Add garlic, ginger, and chilies; stir-fry for 30 seconds until fragrant.
Add sliced onions and bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp. Remove from pan and set aside.
Step 4: Cook the Chicken
In the same wok, add 1 tbsp oil if needed.
Add marinated chicken and stir-fry for 4–5 minutes until fully cooked and lightly golden.
Step 5: Combine & Sauce
Return the veggies to the wok with the chicken.
Add soy sauce, oyster sauce, chili sauce (if using), sugar, and black pepper. Mix well.
Pour the cornstarch slurry into the pan and cook for 1–2 minutes until sauce thickens and coats the chicken and vegetables evenly.
Step 6: Serve
Plate a serving of steamed rice.
Top with sizzling chicken pepper stir-fry.
Garnish with fresh cilantro or spring onions. Serve immediately.
Tips
Slice chicken and vegetables uniformly for even cooking.
Keep heat high during stir-frying for a nice “wok hei” flavor.
Adjust chilies and chili sauce according to your preferred spice level.
FAQs / Question & Answer
Q1: Can I use chicken thighs instead of breast?
A: Yes! Thighs are juicier and more forgiving; just slice them thinly for even cooking.
Q2: Can this dish be made ahead?
A: You can prep the chicken and vegetables ahead, but stir-fry last minute for best flavor and crispness.
Q3: What can I substitute for oyster sauce?
A: Hoisin sauce or soy sauce with a small dash of sugar can work as alternatives.
Q4: Can I make it gluten-free?
A: Yes, use tamari or gluten-free soy sauce and ensure oyster sauce is gluten-free.
Q5: Can I add other vegetables?
A: Absolutely. Snow peas, carrots, or broccoli make great additions.