Sweet & Savory Chicken Stir-Fry with Peppers and Steamed Jasmine Rice
Description
This vibrant stir-fry is the perfect weeknight meal — tender chicken pieces sautéed with colorful bell peppers, onions, and snap peas, tossed in a sweet and savory sauce. Served over fragrant jasmine rice, it’s a balanced, flavorful, and comforting dish that’s ready in just under 30 minutes. The sauce is sticky, slightly sweet, and packed with umami, making it irresistible for both adults and kids.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Stir-Fry:
1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium onion, sliced
1 cup snap peas
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp vegetable oil (or canola oil)
For the Sauce:
3 tbsp soy sauce (low sodium preferred)
2 tbsp hoisin sauce
1 tbsp honey (or maple syrup)
1 tbsp rice vinegar
1 tsp sesame oil
1/4 cup chicken broth or water
1 tsp cornstarch (mixed with 1 tbsp water to make a slurry)
For Serving:
2 cups cooked jasmine rice
Optional garnish: sliced green onions, sesame seeds, or cilantro
Instructions
Step 1: Prepare the Rice
Rinse 1 cup jasmine rice under cold water until water runs clear.
In a medium pot, combine rice with 1 1/2 cups water and a pinch of salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Step 2: Make the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, and chicken broth.
Set aside.
Step 3: Cook the Chicken
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken slices and stir-fry for 4–5 minutes until golden and cooked through.
Remove chicken from the skillet and set aside.
Step 4: Cook the Vegetables
In the same skillet, heat the remaining 1 tbsp oil.
Add garlic and ginger; sauté for 30 seconds until fragrant.
Add bell peppers, onion, and snap peas; stir-fry for 3–4 minutes until crisp-tender.
Step 5: Combine & Thicken
Return the chicken to the skillet.
Pour the sauce over the chicken and vegetables.
Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats everything evenly.
Step 6: Serve
Spoon steamed jasmine rice onto plates.
Top with chicken stir-fry.
Garnish with green onions, sesame seeds, or cilantro if desired.
Serve immediately.
Tips
Slice chicken thinly for quicker cooking.
Use a hot pan to get a slight sear on the chicken for extra flavor.
Adjust sweetness by adding more honey if desired.
Swap bell peppers for broccoli, zucchini, or mushrooms if preferred.
Frequently Asked Questions
Q1: Can I make this dish ahead of time?
A: Yes! Cook the chicken and vegetables separately and store in an airtight container for up to 2 days. Reheat gently and pour in fresh sauce before serving.
Q2: Can I use brown rice instead of jasmine rice?
A: Absolutely! Cook the brown rice according to package instructions. It will add a nuttier flavor and more fiber.
Q3: Can I make it spicy?
A: Add 1 tsp chili garlic sauce or sliced fresh chilies to the stir-fry while cooking the vegetables.
Q4: What if I don’t have hoisin sauce?
A: Substitute with 1 tbsp soy sauce + 1 tbsp honey for a similar sweet-savory flavor.
This recipe balances quick cooking, vibrant flavors, and colorful presentation, making it a go-to meal for busy weeknights.