Chicken and Pepper Stir Fry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4
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Calories
382 kcal
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Course
Main Course, Dinner
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Cuisine
Asian, International
Chicken and Pepper Stir Fry
Description
This stir fry starts by coating diced chicken thighs in cornstarch to promote a flavorful, slightly crispy exterior when sautéed. Cooking the chicken first ensures it is well-seared and fully cooked. Separately, red bell peppers, jalapeño, and green onions cook briefly to retain a crisp-tender texture that contrasts with the chicken.
The sauce incorporates reduced sodium soy sauce, sweet chili sauce for sweetness and mild heat, brown sugar to balance saltiness, and aromatics including garlic powder and ground ginger. As the sauce simmers with chicken and vegetables, cornstarch helps it thicken to coat the ingredients evenly, intensifying the flavor.
This dish offers a balance of different pepper notes—from sweet to pungent to mildly spicy. Incorporating jalapeños allows control over heat level depending on seed removal. It can be served over rice or noodles for a complete meal.
For storage, the stir fry keeps for up to 4-5 days in the refrigerator and can be frozen for several months, though vegetable texture may soften after freezing and reheating. Reheat gently to preserve quality.
Ingredients
Sauce
- ¼ cup soy sauce reduced sodium
- 2 tablespoons sweet chili sauce (for a spicier and less sweet stir fry, use chili garlic sauce, start with 1 tbsp*)
- 1 tablespoon light brown sugar packed (add to taste but this is the amount I use to balance the saltiness from the soy sauce)
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder (or 2 garlic cloves finely minced)
- 1 teaspoon ground ginger (or 2 teaspoons freshly grated ginger)
- 1 teaspoon black pepper or to taste, freshly ground
- ½ teaspoon salt or to taste
Stir Fry
- 1 pound chicken thigh diced into bite size pieces (boneless skinless chicken breasts may be substituted, boneless
- 1 tablespoon cornstarch
- 2 tablespoons canola oil divided, or olive oil
- 1 red bell pepper seeded and diced into bite-sized pieces, medium to large
- 1 jalapeño thinly sliced with seeds removed as desired (the heat is in the seeds and membranes so remove as desired; if removing it's easier to slice vertically down the jalapeno, remove all seeds, then dice into small pieces, medium
- 3 green onions sliced into 1-inch segments; plus more for garnishing if desired
Instructions
- Sauce - To a small bowl, add all the sauce ingredients, whisk to combine; set aside.
- Stir Fry - Add the chicken pieces to a large bowl, evenly sprinkle with cornstarch, and toss to coat evenly.
- Add 1 tablespoon oil to the skillet, add the chicken, and saute over medium-high heat for about 5-6 minutes, or until chicken is done and cooked through. Stir and flip intermittently as the chicken is sauteing to ensure even cooking. When it's done, remove it with a slotted spoon and set aside on a plate.
- Add the remaining oil, add all the vegetables, and cook saute for about 4 minutes, or until vegetables as done as desired. I prefer mine to stay at the crisp-tender stage, cook as you prefer them.
- Add the cooked chicken back in, evenly drizzle the sauce over the top, and allow the mixture to bubble, and continue simmering for about 3 minutes, or until the sauce has thickened to the desired amount. Stir and flip the chicken and veggies frequently while the sauce simmers. Sauce Tips - If your sauce is too thin (or too thick), consult the FAQs in the blog post for how to rectify it. In a nutshell, if it's too thin, combine 1 tsp cornstarch + 1 tsp water in a small bowl, add this slurry to the skillet, and stir nearly constantly for about 2 minutes as the mixture continues to simmer, and the sauce will thicken. If it's still not as thick as desired, repeat this process. If it's too thick, add 1-2 tbsp of chicken broth, or water, and stir to combine.
- Taste, and as desired, add additional salt, pepper, or red pepper flakes for heat. Optionally garnish with additional green onions, sesame seeds, fresh herbs like basil, etc. and serve immediately.
Notes
- Differentiate between sweet chili sauce and chili garlic sauce; the former is sweet with mild heat, while the latter is spicier and garlic-forward.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 3-4 months, noting vegetables may soften after freezing.
- Reheat gently in the microwave or on the stove to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 382kcal | 19% |
| Carbohydrates | 16g | 5% |
| Protein | 21g | 42% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 111mg | 37% |
| Sodium | 1042mg | 43% |
| Potassium | 419mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1154IU | 23% |
| Vitamin C | 44mg | 49% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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