Chicken and Bell Pepper Stir Fry
User Reviews
5
Chicken and Bell Pepper Stir Fry
Description
The recipe begins by mixing a sauce of soy sauce, rice vinegar, brown sugar, sesame oil, fresh ginger, garlic, and cornstarch to create a flavorful marinade and cooking glaze. Chicken pieces are briefly marinated in part of this sauce before being cooked in hot vegetable oil in a skillet or wok. Bell peppers are stir-fried separately to remain crisp-tender, then set aside. The chicken is cooked until nicely browned and cooked through, with the marinade discarded to avoid excess liquid. The reserved sauce is added to the pan, thickening into a glossy coating that infuses the stir-fry with balanced sweetness, acidity, and warmth from the ginger and garlic.
Serving the stir fry over hot white rice balances the savory sauce and crisp vegetables. Optional garnishes like sliced green onions, toasted sesame seeds, chopped nuts, or crushed red pepper flakes add texture and tailored flavor. Cooking the sauce to the right thickness is essential, and adding a splash of water or broth can adjust consistency as needed.
Ingredients
- ½ cup soy sauce plus more for serving, less-sodium
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar packed
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger or about 1 teaspoon ground ginger, minced or grated
- 1 garlic minced or grated, clove
- 2 tablespoons cornstarch
- 2 Sweet Bell Pepper seeded and cut into bite-size pieces, any color
- 1 ½ lb. chicken thighs trimmed of fat and cut into ¾-inch pieces, skinless, boneless; or chicken breasts
- 3 tablespoons vegetable oil
- ½ cup water or low-sodium chicken broth
- kosher salt to taste
- white rice for serving, cooked
- soy sauce sliced green onion, toasted sesame seeds, chopped peanuts, cashews, chow mein noodles, or crushed red pepper flakes, optional garnish, additional
Instructions
- In a large mason jar or in a small bowl, shake or whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic and cornstarch until the cornstarch is completely dissolved. Set aside.
- Place chicken in a large bowl. Add about ¼ cup of the soy sauce mixture to the chicken and toss to coat. Set aside, reserving the remaining sauce to use later.
- 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 crisp-tender, about 4 minutes. Remove to a plate and set aside.
- Wipe the pan clean, add the remaining 2 tablespoons of oil, and heat the oil over high heat. Once the skillet is very hot, add the chicken mixture, leaving most of the marinade in the bowl (discard this marinade). Spread out the chicken in the pan, and then let it sit, undisturbed, for about 1-2 minutes so that the chicken can get nice and brown. Flip the chicken and cook through, tossing occasionally, for about 5 to 6 minutes.
- Add water or chicken broth, reserved soy sauce mixture, and peppers to the skillet. Bring to a simmer and cook over high heat, stirring, for 30 seconds – 1 minute; then turn off the heat. The sauce will continue to thicken as it sits. Taste and season with salt if necessary.
- Serve over rice and garnish with optional toppings.
Notes
- Allow the sauce to cook an extra minute if a thicker consistency is desired, keeping in mind it will thicken further as it cools.
- If the sauce becomes too thick, thin it gently with a small amount of water or broth to reach the preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 300kcal | 15% |
| Carbohydrates | 15g | 5% |
| Protein | 40g | 80% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 1350mg | 56% |
| Potassium | 886mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1914IU | 38% |
| Vitamin C | 79mg | 88% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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