Spicy Chicken Pepper Stir-Fry Description:
This spicy chicken pepper dish is a bold and vibrant stir-fry that combines tender chicken with bell peppers, onions, garlic, and a hot chili sauce. It’s perfect for spice lovers and pairs well with rice, noodles, or even lettuce wraps for a low-carb version.
Ingredients (Serves 4)
For the Chicken Marinade:
500g boneless chicken breast or thighs, cut into strips
1 tbsp soy sauce
1 tbsp cornflour (cornstarch)
1/2 tsp black pepper
1 tsp red chili flakes
1 tsp ginger-garlic paste
For the Stir-Fry:
2 tbsp oil (vegetable or sesame oil)
1 medium onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2–3 green chilies, sliced (adjust to heat preference)
4 cloves garlic, finely chopped
1-inch piece ginger, julienned
2 tbsp soy sauce
1 tsp oyster sauce (optional, for umami)
1 tbsp chili garlic sauce or sriracha
Salt to taste
Fresh coriander or spring onions for garnish Instructions:
1. Marinate the Chicken (15 minutes)
Mix chicken with soy sauce, cornflour, chili flakes, black pepper, and ginger-garlic paste.
Let it marinate for at least 15 minutes
2. Cook the Chicken (8–10 minutes)
Heat 1 tbsp oil in a wok or pan over medium-high heat.
Add marinated chicken and stir-fry until browned and cooked through (about 8 minutes). Remove and set aside.
3. Sauté the Veggies (4–5 minutes)
In the same pan, add another tablespoon of oil.
Add garlic, ginger, onions, and chilies. Sauté until fragrant.
Add bell peppers and cook for 3–4 minutes until slightly softened but still crisp.
4. Combine & Season (2–3 minutes)
Return chicken to the pan.
Add soy sauce, oyster sauce, and chili garlic sauce.
Stir-fry everything together on high heat for 2–3 minutes. Adjust salt if needed.
5. Serve
Garnish with chopped spring onions or fresh coriander.
Serve hot with steamed rice, noodles, or flatbread.
⏱️ Total Time:
Prep: 15 minutes
Cooking: 15–18 minutes
Total: ~30–35 minutes
Nutrition Info (Per Serving – 1 of 4)
Nutrient Amount
Calories 280–320 kcal
Protein 30g
Carbohydrates 10g
Fat 15g
Fiber 2g
Sugars 4g
Sodium 700–900mg
Nutrition varies based on sauces used and chicken cut (breast vs thigh).
FAQ – Spicy Chicken Pepper
Q1: Can I make this less spicy?
A: Yes! Reduce or skip green chilies and use a mild chili sauce instead of sriracha.
Q2: Can I use other vegetables?
A: Absolutely. Try broccoli, carrots, snow peas, or mushrooms.
Q3: Is this dish gluten-free?
A: Not by default. To make it gluten-free, use tamari or gluten-free soy sauce and ensure sauces don’t contain wheat.
Q4: Can I meal prep this?
A: Yes. Store in airtight containers for up to 3 days. Reheat in a pan for best texture.
Q5: What protein alternatives work?
A: You can substitute chicken with tofu, shrimp, or even paneer for a vegetarian ver
sion