Savory Chicken & Bell Pepper Stir-Fry Bowl with Steamed Rice
Description
Savory Chicken & Bell Pepper Stir-Fry Bowl with Steamed Rice is a quick, flavorful, and satisfying meal featuring tender chicken pieces, colorful bell peppers, and a rich savory sauce served over fluffy steamed rice. This dish balances protein, vegetables, and carbs, making it perfect for a healthy lunch or dinner. It’s inspired by Asian-style stir-fry cooking — fast, aromatic, and packed with bold flavors.
- Time Required
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 bowls
Ingredients List
For Steamed Rice
2 cups jasmine or basmati rice
4 cups water
½ tsp salt (optional)
For Chicken Stir-Fry
500 g boneless chicken breast or thighs (thinly sliced)
2 tbsp vegetable oil
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 green bell pepper (sliced)
1 medium onion (sliced)
3 cloves garlic (minced)
1 tsp fresh ginger (grated)
For Stir-Fry Sauce
3 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tbsp hoisin sauce (optional for sweetness)
1 tbsp cornstarch
½ cup chicken broth or water
1 tsp sesame oil
½ tsp black pepper
½ tsp chili flakes (optional)
Optional Garnish
Chopped spring onions
Sesame seeds
Lime wedges
Step by step instructions
Step 1: Cook the Rice
Rinse rice under cold water until clear.
Add rice and water to a pot and bring to a boil.
Reduce heat, cover, and simmer for 12–15 minutes.
Remove from heat and let rest for 5 minutes. Fluff with a fork.
Step 2: Prepare the Sauce
In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, cornstarch, chicken broth, sesame oil, and pepper.
Stir well and set aside.
Step 3: Cook the Chicken
Heat 1 tbsp oil in a large pan or wok over medium-high heat.
Add sliced chicken and cook for 5–6 minutes until golden and cooked through.
Remove chicken and set aside.
Step 4: Stir-Fry Vegetables
Add remaining oil to the pan.
Cook onion for 2 minutes.
Add garlic and ginger, stir for 30 seconds.
Add bell peppers and stir-fry for 3–4 minutes until slightly tender but crisp.
Step 5: Combine Everything
Return chicken to the pan.
Pour in prepared sauce and stir continuously.
Cook for 2–3 minutes until sauce thickens and coats everything evenly.
Step 6: Assemble the Bowl
Add steamed rice to serving bowls.
Top with chicken stir-fry.
Garnish with spring onions or sesame seeds if desired.
- Frequently Asked Questions
1. Can I use chicken thighs instead of breast?
Yes — chicken thighs are juicier and more flavorful. Cooking time remains the same.
2. What other vegetables can I add?
You can include:
Broccoli
Carrots
Mushrooms
Snap peas
Zucchini
3. How do I make it healthier?
Use brown rice instead of white rice.
Reduce sodium soy sauce.
Add more vegetables.
4. Can I make this dish vegetarian?
Yes — replace chicken with tofu, paneer, or mushrooms and use vegetable broth.
5. How long can leftovers be stored?
Store in an airtight container in the refrigerator for up to 3 days.
6. Can I freeze it?
Yes, but freeze chicken stir-fry separately from rice for best texture. Use within 2 months.
- Nutritional Information (Approximate per serving)
Calories: 480–520 kcal
Protein: 35 g
Carbohydrates: 55 g
Fat: 12 g
Fiber: 4 g
Sugar: 6 g
Sodium: 700–900 mg