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–+ servings
Chicken and peppers stir fry in a plate.

Quick Chicken Stir Fry with Peppers

Author: Veena Azmanov
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Calories: 10
Adjust Servings Here: 6 Servings

Description

This quick chicken stir fry with peppers is the simplest easy and fastest way to get lunch or dinner on the table in 15 minutes or less, especially on busy days.

Ingredients 

For the chicken

  • 1 lb (450 g) Chicken breast (about 2 breast) cut into strips
  • 1 tbsp Soy sauce
  • 2 tbsp Cornstarch
  • 1 tbsp Sesame oil
  • Salt & pepper

For the Stir Fry

  • 2 tbsp Cooking oil
  • 1 large Onion sliced and layers separated
  • 3-inch piece Fresh Ginger thinly sliced
  • 3 - 4 large Garlic cloves thinly sliced
  • 2 stalks Scallions or green onions chopped at an angle
  • ¼ tsp Salt
  • ½ tsp Black pepper powder
  • 1 cup Green bell peppers cut into strips
  • 1 cup Yellow bell peppers
  • 1 cup Red bell peppers
  • ½ cup Cilantro chopped

For the Sauce

  • 1 tbsp Fish sauce or 1 tsp Dashi powder
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Dark soya sauce
  • 1 tbsp Honey or sugar
  • ½ tsp Sesame oil
  • 1 tsp Cornstarch
  • ¼ cup Broth or water

Instructions

  • Marinate the Chicken: In a bowl, season the sliced chicken with salt and pepper. Add the soy sauce, cornstarch, and sesame oil (if using). Mix well and let it marinate for at least 15 minutes.
    1 lb Chicken breast , 1 tbsp Soy sauce, 2 tbsp Cornstarch, 1 tbsp Sesame oil , Salt & pepper
  • Prepare the Sauce: In a small bowl, mix all the sauce ingredients until combined. Set aside.
    1 tbsp Fish sauce , 2 tbsp Soy sauce, 1 tbsp Oyster sauce, 1 tbsp Dark soya sauce, 1 tbsp Honey, ½ tsp Sesame oil, 1 tsp Cornstarch, 1/4 cup Broth or water
  • Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and slightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
    2 tbsp Cooking oil
  • Stir-fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same wok. Stir-fry the onion and bell peppers for about 3-4 minutes until the vegetables soften. Add the minced garlic and ginger, and stir-fry for another 1-2 minutes until fragrant.
    1 large Onion , 3-inch piece Fresh Ginger, 3 - 4 large Garlic cloves, ¼ tsp Salt, 1/2 tsp Black pepper powder, 1 cup Green bell peppers, 1 cup Yellow bell peppers, 1 cup Red bell peppers
  • Combine and Cook: Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir well to combine. If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce thickens about 1-2 minutes.
  • Season and Garnish: Taste and adjust the seasoning with salt and pepper if needed. Garnish with sesame seeds and chopped green onions if desired.
    ½ cup Cilantro, 2 stalks Scallions or green onions
  • Serve: Serve the stir fry hot over steamed rice or noodles.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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