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Chicken and Bell Pepper Stir Fry Recipe

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4.1 from 8 reviews

This vibrant Chicken and Bell Pepper Stir Fry is a quick and flavorful meal perfect for busy weeknights. Tender pieces of chicken thighs are marinated in a savory blend of soy sauce, ginger, garlic, and brown sugar, then stir-fried with crisp-tender bell peppers. The sauce thickens beautifully to coat every bite, making it delicious served over steamed white rice. Ready in just 28 minutes, this dish combines balanced protein and vegetables with an irresistible Asian-inspired sauce.

Ingredients

Marinade and Sauce

  • ½ cup less-sodium soy sauce (plus more for serving)
  • 2 tablespoons rice vinegar
  • 2 tablespoons packed brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon minced or grated fresh ginger (or about 1 teaspoon ground ginger)
  • 1 garlic clove, minced or grated (about 1 teaspoon)
  • 2 tablespoons cornstarch

Main Ingredients

  • 2 sweet bell peppers (any color), seeded and cut into bite-size pieces
  • 1 ½ lb. skinless, boneless chicken thighs or chicken breasts, trimmed of fat and cut into ¾-inch pieces
  • 3 tablespoons vegetable oil
  • ½ cup water or low-sodium chicken broth
  • Kosher salt, to taste
  • Cooked white rice, for serving

Instructions

  1. Make the sauce: In a large mason jar or small bowl, combine soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic, and cornstarch. Shake or whisk vigorously until the cornstarch is completely dissolved and set aside.
  2. Marinate the chicken: Place the chicken pieces in a large bowl. Add about ¼ cup of the soy sauce mixture to the chicken and toss to coat evenly. Set aside and reserve the remaining sauce mixture for later use.
  3. Cook the bell peppers: Heat 1 tablespoon of vegetable oil in a large cast iron skillet or wok over medium-high heat. Add the bell peppers and stir-fry until they are crisp-tender, about 4 minutes. Remove from the pan and set aside on a plate.
  4. Cook the chicken: Wipe the pan clean, then add the remaining 2 tablespoons of vegetable oil and heat over high heat until very hot. Add the chicken mixture, leaving most of the marinade behind in the bowl (discard this excess marinade). Spread the chicken out and let it cook undisturbed for 1 to 2 minutes to allow browning. Flip the chicken pieces and cook for an additional 5 to 6 minutes, tossing occasionally, until cooked through.
  5. Combine and finish: Add the ½ cup water or chicken broth, reserved soy sauce mixture, and cooked bell peppers back to the skillet. Bring the mixture to a simmer and cook over high heat, stirring, for 30 seconds to 1 minute until the sauce thickens. Turn off the heat and let the sauce thicken further as it rests. Taste and season with kosher salt if needed.
  6. Serve: Spoon the chicken and pepper stir fry over cooked white rice. Garnish with additional soy sauce if desired and serve immediately.

Notes

  • For a healthier option, use skinless chicken breasts instead of thighs.
  • If you prefer a spicier version, add sliced fresh chili or a dash of chili flakes during the stir-frying process.
  • The sauce thickens further after removal from heat; be careful not to over-thicken it on the stove.
  • Use low-sodium soy sauce to control salt content or adjust seasoning after cooking.
  • Vegetables like snap peas or broccoli can be added for more variety.
  • Make sure the skillet is hot before adding chicken to achieve a nice sear and caramelization.

Find it online: https://cookedbygrace.com/chicken-and-bell-pepper-stir-fry-recipe/