5.0 from 21 votes
Pepper Chicken Stir Fry
This Pepper Chicken Stir Fry is a vibrant and flavorful dish that combines tender chicken with crisp bell peppers, all coated in a savory and slightly spicy sauce. It's a quick and easy meal, perfect for those busy weeknights, and comes together in just 30 minutes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 243 kcal
Course:
Lunch , Dinner
Cuisine:
Asian , American
Ingredients
- 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
- salt and 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.
Cup of Yum
Notes
- : Serve over steamed rice, noodles, or enjoy as is for a low-carb option.
- Customize the Heat: Adjust the amount of red pepper flakes to suit your spice preference. Less for milder palates, more for a fiery kick.
- Vegetable Variations: Feel free to mix in other veggies like carrots, snow peas, or mushrooms for added nutrition and variety.
- Serving Suggestion: Serve over steamed rice, noodles, or enjoy as is for a low-carb option.
Nutrition Information
Serving
1serving
Calories
243kcal
(12%)
Carbohydrates
9g
(3%)
Protein
26g
(52%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
696mg
(29%)
Potassium
640mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1113IU
(22%)
Vitamin C
66mg
(73%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243
% 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.