Pepper Chicken Stir Fry
User Reviews
5
Pepper Chicken Stir Fry
Description
Pepper Chicken Stir Fry uses bite-sized chicken breast pieces seasoned simply with salt and pepper and cooked over high heat until lightly browned and cooked through. Following this, bell peppers and onion slices along with minced garlic are stir-fried briefly to maintain crispness while softening slightly.
A sauce made from soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, chicken broth, and red pepper flakes is stirred and added to the skillet to thicken and bind the flavors to the chicken and vegetables. The result is a glossy coating that complements the salty, slightly sweet, and tangy flavors.
This stir fry can be served alongside steamed rice or noodles and garnished with sesame seeds and chopped green onions for added texture and freshness. The spice level can be tailored by modifying the amount of red pepper flakes used.
Ingredients
- 1 pound chicken breast boneless and skinless, cut into bite-sized pieces
- salt to taste
- black pepper to taste
- 2 tablespoons vegetable oil
- 1 medium red bell pepper cut into bite-sized pieces
- 1 medium green bell pepper cut into bite-sized pieces
- 1 medium onion sliced
- 2 cloves garlic minced
For The Sauce
- 3 tablespoons soy sauce low sodium
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ¼ cup chicken broth low sodium, or water
- ¼ teaspoon red pepper flakes
For Garnish
- sesame seeds
- green onions chopped
Instructions
- In a small bowl, mix together the ingredients for the sauce – soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, and chicken broth. Set aside.
- Season the chicken pieces with salt and pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry until it is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the red and green bell peppers, onion, and garlic. Stir-fry for 2-3 minutes until the vegetables are just tender but still crisp.
- Return the chicken to the skillet with the vegetables.
- Give the sauce a quick stir to recombine the cornstarch, then pour it over the chicken and vegetables. Stir to combine and cook for another minute or two until the sauce has thickened and everything is well coated.
- Sprinkle in some red pepper flakes or sliced chili for an extra kick of heat. Garnish with sesame seeds and chopped green onions. Serve immediately, offering steamed rice or noodles on the side if desired.
Notes
- You can adjust the spiciness by increasing or decreasing the red pepper flakes to your preference.
- Adding vegetables like carrots, snow peas, or mushrooms is an option to vary the dish nutritionally and texturally.
- Serve this stir fry over steamed rice or noodles, or enjoy it on its own for a low-carb meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 243kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 696mg | 29% |
| Potassium | 640mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1113IU | 22% |
| Vitamin C | 66mg | 73% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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