There are some recipes that just feel like a warm hug, aren’t there? This Chicken Peppers Stir Fry is one of those for me. It’s the kind of meal that I can whip up on a Tuesday night when I’m completely drained but still craving something satisfying and utterly delicious. It reminds me of my mom, who always seemed to have a knack for making simple ingredients sing. She’d make a version of this when we were kids, and the aroma filling the house was always a sign that a good meal was on its way. Honestly, it’s way better than any takeout I’ve ever had, and it doesn’t involve waiting an hour for delivery! If you’re anything like me and looking for a weeknight warrior that also happens to be a crowd-pleaser, then you’ve come to the right place. This isn’t just any stir fry; it’s a symphony of textures and tastes that comes together so effortlessly.
What is stir fry?
So, what exactly is this magical dish? At its heart, Chicken Peppers Stir Fry is a celebration of simple, vibrant ingredients that cook up in a flash. Think tender pieces of chicken, crisp-tender bell peppers of all colors, and sometimes a few other veggies thrown in for good measure, all tossed in a savory, glossy sauce that coats everything beautifully. The name itself says it all – it’s chicken and peppers, stir-fried! It’s the kind of dish that’s super adaptable, meaning you can tweak it based on what you have in your fridge or what’s in season. It’s essentially a fast, flavorful, and incredibly satisfying one-pan wonder that proves you don’t need a lot of fuss to create something truly delicious. It’s casual enough for a weeknight dinner but special enough to impress guests.
Why you’ll love this recipe?
What is the secret behind this Chicken Peppers Stir Fry?flavor! It’s that perfect balance of savory, a little bit sweet, and wonderfully umami. The chicken gets beautifully browned, the peppers retain just the right amount of crunch, and that sauce? It’s addictive. I’ve tweaked this sauce a hundred times, and I think I’ve finally nailed it – it’s rich without being heavy. Then there’s the sheer simplicity of it all. On nights when the thought of spending hours in the kitchen feels impossible, this is my lifesaver. Most of the magic happens in about 20-25 minutes, which is pretty incredible for how fantastic it tastes. Plus, it’s remarkably cost-efficient. CHICKEN BREAST, a few bell peppers, some pantry staples for the sauce – it all adds up to a meal thatversatility! I’ve served this over fluffy rice, alongside noodles, or even just on its own. You can swap out the veggies, add a sprinkle of chili flakes for heat, or even toss in some cashews for crunch. What I love most about this specific stir fry recipe is that it’s so forgiving. Even if you’re a beginner cook, you can nail this. It’s a happy medium between my more involved dishes and those super basic meals you resort to when you’re truly out of time. It always gets rave reviews from my family, and that’s saying a lot!
How to Make Chicken Peppers Stir Fry
Quick Overview
The beauty of this Chicken Peppers Stir Fry lies in its speed and straightforwardness. You’ll simply chop your ingredients, whisk together a killer sauce, and then stir-fry everything in quick succession. The key is having everything prepped and ready to go before you even turn on the stove. This method ensures that your chicken is perfectly cooked and your vegetables are crisp-tender, not mushy. It’s a dance of high heat and quick movements that results in maximum flavor with minimal effort. Honestly, the hardest part is probably waiting for it to cook because the smell is just divine!
Ingredients
For the Chicken & Marinade:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. I usually go for thighs because they stay Super Moist, but breasts are great too if you trim off any excess fat.
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon cornstarch (this makes the chicken so tender!)
1 teaspoon sesame oil
1 clove garlic, minced (or about ½ teaspoon garlic powder if you’re in a pinch)
For the Vegetables:
2-3 bell peppers (any color combination you love!), seeded and cut into bite-sized pieces. I usually use one red and one yellow or orange for that pop of color.
1 medium onion, sliced or chopped
Optional additions: broccoli florets, snap peas, mushrooms, carrots sliced thinly.
For the Stir Fry Sauce:
¼ cup soy sauce (again, tamari works too!)
2 tablespoons oyster sauce (this adds incredible depth, but hoisin sauce is a good substitute if you can’t find it)
1 tablespoon rice vinegar (or white vinegar if that’s all you have)
1 tablespoon honey or brown sugar (for a touch of sweetness that balances the saltiness)
1 teaspoon sesame oil
1 teaspoon cornstarch (this is what gives the sauce that lovely glossy finish)
2 cloves garlic, minced
1 teaspoon grated fresh ginger (this is a game-changer, trust me! If you absolutely can’t find fresh, about ½ teaspoon ground ginger will do in a pinch)
For Cooking:
2 tablespoons neutral cooking oil (like vegetable, canola, or grapeseed oil)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Get your wok or a large, heavy-bottomed skillet smoking hot over medium-high heat. Add 1 tablespoon of your cooking oil. You want it shimmering, almost to the point of smoking. This high heat is crucial for getting that perfect sear on the chicken and keeping the vegetables crisp.
Step 2: Mix Dry Ingredients
While the pan heats up, in a medium bowl, combine the cut chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and the minced garlic. Toss everything together really well to make sure each piece of chicken is coated. The cornstarch is going to create a protective layer, making the chicken incredibly tender and giving the sauce something to cling to.
Step 3: Mix Wet Ingredients
In a separate small bowl or a liquid measuring cup, whisk together all the ingredients for the stir fry sauce: ¼ cup soy sauce, oyster sauce, rice vinegar, honey, 1 teaspoon sesame oil, 1 teaspoon cornstarch, minced garlic, and grated ginger. Make sure the cornstarch is fully dissolved; you don’t want any lumps!
Step 4: Combine
Once your pan is hot and oiled, add the marinated chicken in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Sear the chicken for about 2-3 minutes per side until it’s golden brown and mostly cooked through. Remove the chicken from the pan and set it aside on a plate.
Step 5: Prepare Filling
Add the remaining 1 tablespoon of oil to the same pan (no need to wipe it out – those browned bits are flavor!). Add your sliced onions and stir-fry for about 1 minute until they start to soften. Then, add your bell peppers (and any other vegetables you’re using) and stir-fry for another 3-4 minutes until they are bright and crisp-tender. You want them to still have a nice bite to them!
Step 6: Layer & Swirl
Return the cooked chicken to the pan with the vegetables. Give your prepared stir fry sauce a quick re-whisk (cornstarch can settle!) and pour it all over the chicken and vegetables. Stir continuously, bringing everything to a gentle simmer. The sauce will thicken up beautifully within 1-2 minutes, coating everything in a delicious, glossy glaze. Keep stirring gently until everything is evenly coated and heated through.
Step 7: Bake
This recipe is cooked entirely on the stovetop, so there’s no baking involved! Just a quick stir-fry process.
Step 8: Cool & Glaze
Let the stir fry sit for just a minute off the heat before serving. This allows the sauce to set slightly. No separate glazing step is needed as the sauce itself is the glaze.
Step 9: Slice & Serve
Serve this Chicken Peppers Stir Fry immediately, piping hot! It’s fantastic spooned over steamed white or brown rice. You can also serve it with quinoa or noodles. Garnish with toasted sesame seeds or chopped green onions if you’re feeling fancy!
What to Serve It With
This Chicken Peppers Stir Fry is so versatile, it truly shines with so many accompaniments! For a classic breakfast, which sounds a bit unusual but is totally amazing, I sometimes serve a small portion over a bed of fluffy scrambled eggs, topped with a sprinkle of sriracha. It’s unexpectedly delicious and a great way to use leftovers if you have any! For a more traditional brunch vibe, imagine this served alongside some crispy fried wontons or even some delicate steamed dumplings. A side of fresh fruit salad or some cool cucumber salad would be perfect to balance the richness. When I’m craving something sweet and savory for dessert (yes, I do that sometimes!), I’ll sometimes make a slightly sweeter version of the sauce and serve it with a tiny scoop of sticky rice. It’s decadent! And for those cozy snacks or a light lunch, I love serving it simply with a side of steamed bok choy or some edamame. My family also loves it as a filling for fresh lettuce wraps, which feels like a lighter, healthier option. I’ve even caught my husband just eating it straight from the container with a fork when he thinks no one is looking!
Top Tips for Perfecting Your Chicken Peppers Stir Fry
Over the years, I’ve picked up a few tricks that make this Chicken Peppers Stir Fry consistently amazing. First, Zucchini Prep isn’t really a factor here since we’re focusing on peppers, but if you *were* to add zucchini, my top tip would be to salt it and let it drain for 15 minutes before adding it to the pan. This draws out excess moisture so it doesn’t make your stir fry watery. For the peppers and onions, I always aim for that perfect crisp-tender stage. Don’t overcook them; you want them to still have a satisfying crunch. My biggest Mixing Advice is all about the cornstarch. For both the chicken marinade and the sauce, ensure the cornstarch is fully dissolved and no lumps remain. This is what creates that beautiful, glossy coating. Don’t overmix the chicken once it’s in the marinade; just toss gently. When it comes to the sauce, give it a quick whisk right before you pour it in, as the cornstarch can settle. The secret to a great Swirl Customization of flavors is really in the order of operations and the high heat. Searing the chicken first and then stir-frying the veggies allows each component to cook perfectly before they come together. For Ingredient Swaps, if you don’t have oyster sauce, a good quality hoisin sauce works well, though it might be slightly sweeter. For a spicier kick, a pinch of red pepper flakes or a tablespoon of sriracha added to the sauce is fantastic. If you’re out of fresh ginger, you can use about half the amount of ground ginger, but fresh truly makes a difference in aroma and flavor. When it comes to Baking Tips – well, there’s no baking here! But if I were to adapt this, for instance, to bake chicken and peppers separately, I’d aim for around 400°F (200°C) until cooked through. The key to success on the stovetop is that high heat, so make sure your pan is truly hot before you start. For Glaze Variations, if you want a thicker glaze, you can always add another teaspoon of cornstarch dissolved in a tablespoon of water and stir it in at the end. For a lighter sauce, just use a little less cornstarch. Experimenting with different vinegars, like balsamic for a deeper flavor, can also be fun, though it will change the color and taste profile!
Storing and Reheating Tips
This Chicken Peppers Stir Fry is honestly just as good, if not better, the next day, making it perfect for meal prep. For Room Temperature storage, I wouldn’t recommend leaving it out for more than two hours, as it contains chicken. It’s best to get it into airtight containers and into the fridge as soon as it’s cooled down a bit. For Refrigerator Storage, I typically transfer any leftovers into glass or BPA-free plastic containers. It will stay fresh and delicious in the fridge for up to 3-4 days. I’ve found that the flavors actually meld together wonderfully overnight, making it even tastier. For Freezer Instructions, this stir fry freezes surprisingly well! Let it cool completely, then portion it into freezer-safe bags or containers. I like to lay the bags flat in the freezer for easy stacking. It should keep well for about 2-3 months. To reheat from frozen, I usually transfer it to the refrigerator overnight to thaw, then reheat. Glaze Timing Advice is simple: the glaze is part of the cooking process and is best applied just before serving the initial meal. If you’re reheating, the sauce will still be delicious, but you might want to add a splash of water or broth when reheating to loosen it up if it seems too thick. I often find that the sauce coats the ingredients perfectly even after refrigeration.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite Chicken Peppers Stir Fry! It’s a recipe that’s brought so much joy and countless easy dinners to my table, and I truly hope it does the same for yours. The combination of tender chicken, crisp, colorful peppers, and that perfectly balanced, glossy sauce is just unbeatable. It’s proof that incredible flavor doesn’t have to take hours or involve complicated techniques. If you love this recipe, you might also enjoy my Speedy Shrimp Scampi or my One-Pan Lemon Herb Roasted Chicken. Both are fantastic for busy nights and deliver maximum flavor with minimal fuss. Give this Chicken Peppers Stir Fry a try, and I can’t wait to hear all about how it turns out for you! Please leave a comment below and share your own variations or any tips you discover. Happy cooking, my friends!
Chicken Peppers Stir Fry
Ingredients
Main Ingredients
- 1.5 pounds chicken breast cut into bite-sized pieces
- 2 bell peppers any color, sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons vegetable oil
Stir-Fry Sauce
- 0.25 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 0.5 cup water
- 1 tablespoon brown sugar
Instructions
Preparation Steps
- In a small bowl, whisk together all the ingredients for the stir-fry sauce. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add the bell peppers and onion to the skillet and stir-fry for 3-4 minutes until slightly tender-crisp.
- Add the minced garlic and ginger and stir-fry for another minute until fragrant.
- Return the cooked chicken to the skillet. Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to coat.
- Cook, stirring, until the sauce has thickened, about 1-2 minutes.
- Serve hot, with rice or noodles.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
