Quick Pepper Chicken Stir Fry (Printer-friendly)
Tender chicken and crisp bell peppers tossed in a savory soy-hoisin sauce for a quick, flavorful weeknight dinner.
# What You Need:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small onion, sliced
06 - 2 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)
→ Sauce & Seasonings
08 - 2 tbsp soy sauce (use gluten-free if needed)
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp freshly ground black pepper
13 - 1 tsp corn starch
14 - ¼ cup water
15 - 1 tbsp sesame oil
16 - 1 tbsp vegetable oil (for stir frying)
# How to Make It:
01 - In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, freshly ground black pepper, corn starch, and water until smooth. Set aside.
02 - Heat the vegetable oil in a large wok or skillet over high heat until the oil begins to shimmer.
03 - Add the thinly sliced chicken to the hot wok in a single layer. Stir fry for 3 to 4 minutes, turning occasionally, until the chicken is golden and cooked through. Transfer the chicken to a plate and set aside.
04 - Return the wok to the heat and add the sesame oil. Toss in the sliced onion and all three bell peppers, stir frying for 2 to 3 minutes until tender-crisp. Add the minced garlic and cook for an additional 30 seconds until fragrant.
05 - Return the cooked chicken to the wok. Pour in the prepared sauce and toss everything together vigorously. Stir fry for 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
06 - Remove from heat and garnish with sliced spring onions. Serve immediately alongside steamed jasmine rice or noodles.
# Expert Tips:
01 -
- The sauce comes together in one small bowl while your oil heats, so there is zero stress and zero waiting.
- Three colors of bell pepper make it look like you tried much harder than you actually did, which is always a win on a Tuesday.
02 -
- If your wok is not hot enough the chicken will steam instead of sear, and you will miss that caramelized edge entirely.
- Do not walk away to check your phone while the garlic cooks because thirty seconds is the difference between fragrant and bitter.
03 -
- Pat the sliced chicken dry with a paper towel before it hits the pan for a much better sear and less spattering oil.
- A pinch of chili flakes tossed in with the garlic transforms this into something that wakes up every corner of your palate.