Fiery Chicken & Bell Pepper Skillet with Rice
Description
This bold and spicy skillet dish combines tender chicken strips with colorful bell peppers, onions, and a fiery sauce, all served over fluffy rice. It’s a quick, one-pan meal perfect for busy weeknights, delivering a balance of heat, sweetness, and savory goodness.
Time Required
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
🍽️ Servings
Serves 3–4 people
Ingredients
For the Chicken Skillet
500g boneless chicken breast (thinly sliced)
2 tbsp oil (vegetable or olive oil)
1 large onion (sliced)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 green bell pepper (sliced)
3 cloves garlic (minced)
1 tbsp ginger (grated)
For the Fiery Sauce
2 tbsp soy sauce
1 tbsp chili garlic sauce (adjust to taste)
1 tbsp hot sauce
1 tbsp honey
1 tsp paprika
½ tsp red chili flakes
Salt & black pepper (to taste)
½ cup chicken broth or water
For the Rice
1½ cups basmati rice
3 cups water
½ tsp salt
Garnish (Optional)
Fresh coriander or parsley
Lemon wedges
Instructions
Cook the Rice
Rinse basmati rice thoroughly.
In a pot, bring water and salt to a boil.
Add rice, cover, and cook on low heat for 12–15 minutes.
Fluff and set aside.
Prepare the Chicken
Heat oil in a large skillet or pan over medium-high heat.
Add chicken strips and cook until lightly browned (5–6 minutes).
Season with salt and pepper. Remove and set aside.
Sauté Vegetables
In the same skillet, add a bit more oil if needed.
Add onions, garlic, and ginger—sauté until fragrant.
Toss in bell peppers and cook for 4–5 minutes (keep slightly crisp).
Make the Fiery Sauce
In a bowl, mix soy sauce, chili garlic sauce, hot sauce, honey, paprika, chili flakes, and broth.
Pour into the skillet and stir well.
Combine Everything
Return chicken to the skillet.
Toss everything together and cook for 5–7 minutes until sauce thickens and coats the chicken.
Serve
Serve hot over fluffy rice.
Garnish with fresh herbs and a squeeze of lemon.
Pro Tips
Adjust spice level by reducing or increasing chili sauce.
Add a splash of vinegar for extra tanginess.
For a smoky flavor, use smoked paprika.
Frequently Asked Questions
Q1: Can I make it less spicy?
Yes! Reduce chili garlic sauce and chili flakes, and add more honey for balance.
Q2: Can I use chicken thighs instead of breast?
Absolutely—chicken thighs are juicier and work perfectly.
Q3: Can I make it ahead of time?
Yes, store in the fridge for up to 3 days. Reheat gently before serving.
Q4: What other vegetables can I add?
You can add broccoli, carrots, snap peas, or mushrooms.
Q5: Can I make it without soy sauce?
Yes, substitute with salt and a splash of lemon juice or vinegar.
Nutritional Information (Approx. per serving)
Calories: 420–480 kcal
Protein: 30g
Carbohydrates: 45g
Fat: 12–15g
Fiber: 3–5g
If you want, I can also turn this into a restaurant-style plating version or a low-calorie/air-fryer variation