Quick Pepper Chicken Stir Fry (Printable version)
Tender chicken and crisp bell peppers in a savory sauce, ready in 25 minutes for effortless weeknight meals.
# What you need:
→ Meats
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small onion, sliced
06 - 2 garlic cloves, minced
07 - 2 spring onions, sliced for garnish
→ Sauce & Seasonings
08 - 2 tbsp soy sauce (use gluten-free if needed)
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp freshly ground black pepper
13 - 1 tsp cornstarch
14 - 1/4 cup water
15 - 1 tbsp sesame oil
16 - 1 tbsp vegetable oil for stir frying
# How To:
01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, black pepper, cornstarch, and water until smooth. Set aside.
02 - Heat vegetable oil in a large wok or skillet over high heat until the oil shimmers.
03 - Add the sliced chicken to the hot wok and stir fry for 3 to 4 minutes until just cooked through and lightly golden. Remove chicken to a plate and set aside.
04 - In the same wok, add sesame oil. Stir fry the onion and bell peppers for 2 to 3 minutes until tender-crisp. Add minced garlic and cook for another 30 seconds until fragrant.
05 - Return the chicken to the wok. Pour in the prepared sauce and toss everything together. Stir fry for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
06 - Garnish with sliced spring onions. Serve immediately alongside steamed rice or noodles.
# Expert Advice:
01 -
- The sauce ratio here is something I stumbled into by accident and it hits that perfect balance of savory and tangy without being cloying.
- Everything cooks in one wok which means cleanup is almost nonexistent on a night when you already barely have the energy to stand.
02 -
- Overcrowding the wok is the fastest way to end up with boiled chicken instead of stir fried chicken so cook in batches if your pan is small.
- Having every ingredient measured and chopped before you turn on the heat is not optional here because once things start moving they move fast.
03 -
- Pat the chicken completely dry with paper towels before slicing and seasoning because moisture is the enemy of a good sear.
- Mix the sauce right before cooking and give it one final stir before pouring because corn starch settles quickly at the bottom.