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Chicken and Bell Pepper Stir Fry
You can't beat the convenience of a quick chicken and bell pepper stir fry that's ready in less than 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
28 mins
Servings: 4 people
Calories: 300 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 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
- 2 tablespoons cornstarch
- 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
- Optional garnish: additional soy sauce sliced green onion, toasted sesame seeds, chopped peanuts, cashews, chow mein noodles, or crushed red pepper flakes
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.
Cup of Yum
Notes
- For a thicker sauce, let it cook an extra minute or so, but remember — the sauce will continue to thicken slightly as it cools. If you find that the sauce gets too thick, you can always thin it out again by adding a splash of water or broth.
Nutrition Information
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
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
109mg
(36%)
Sodium
1350mg
(56%)
Potassium
886mg
(25%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1914IU
(38%)
Vitamin C
79mg
(88%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 300
% 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.