5 from 12 votes
Chicken and Pepper Stir Fry
Chicken and Pepper Stir Fry combines bite-sized chicken thigh pieces with vibrant red bell pepper, jalapeño slices, and green onions in a savory sauce made from soy sauce, sweet chili sauce, garlic, ginger, and spices. The chicken is first coated with cornstarch for a light crust, then cooked until tender. The sauce thickens during simmering, coating the stir-fry with a balanced blend of sweet, spicy, and umami flavors.
Prep Time
10 mins
Cook Time
15 mins
Servings:
4
Calories:
382 kcal
Course:
Main Course, Dinner
Cuisine:
Asian, International
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 382
% 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.