Easy Pepper Chicken Stir Fry
User Reviews
4.8
Easy Pepper Chicken Stir Fry
Description
The recipe starts with chicken marinated in soy sauce, garlic, toasted sesame oil, and black pepper, lending a subtle depth of flavor. The sauce incorporates oyster sauce, soy sauce, rice vinegar, black pepper, water, and cornstarch to create a glossy, slightly tangy coating.
The chicken is lightly dusted with cornstarch and pan-seared until cooked through with slight browning. Vegetables including onion and red and green bell peppers are stir-fried until just softened but still vibrant. Fresh garlic and ginger are added near the end to provide aromatic sharpness.
Finally, the chicken and sauce mixture are returned to the pan, simmered briefly to thicken the sauce and fully coat the ingredients. This stir fry offers a balance of tender chicken, crisp vegetables, and a lightly thickened sauce perfect for an everyday dinner.
Ingredients
For the Marinade
- 4 chicken breast cut into 1 inch pieces, boneless skinless
- 2 tablespoons soy sauce less sodium
- 1 teaspoon garlic minced
- 1 tablespoon sesame oil toasted
- 1 teaspoon black pepper
For the Stir Fry
- ¼ cup oyster sauce
- 2 tablespoons soy sauce less sodium
- 2 tablespoons rice vinegar
- 1 teaspoon black pepper
- ½ cup water
- 3 tablespoons cornstarch divided
- 3 tablespoons vegetable oil divided
- 1 large onion cut into 1 inch pieces
- 1 medium green bell pepper cut into 1 inch pieces
- 1 medium red bell pepper cut into 1 inch pieces
- 4 cloves garlic minced
- 1 tablespoon ginger fresh, minced
Instructions
- Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes.
- Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside.
- Once the chicken has marinated, toss it in remaining two tablespoons cornstarch.
- Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside.
- Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute.
- Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460 | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 51g | 102% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1670mg | 70% |
| Potassium | 1055mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 68.6mg | 76% |
| Calcium | 33mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
