Chicken and Pepper Stir-Fry
This Chicken and Pepper Stir-Fry is a bright, speedy weeknight dinner that delivers big on flavor with simple ingredients. Tender bites of chicken breast seared until golden mingle with colorful bell peppers and sweet onion in a glossy, savory sauce. It cooks in one pan, comes together in under 30 minutes, and pairs beautifully with steamed rice or noodles for a complete meal.
Why you’ll love this Chicken and Pepper Stir-Fry
- Fast: Ready in about 20–25 minutes from start to finish.
- Simple ingredients: Staples you likely already have on hand.
- Customizable: Swap peppers, add chili flakes, or toss in green onions.
- Balanced: Lean protein with vibrant vegetables for texture and color.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Prep tips
Cut the chicken into even, bite-sized pieces so they cook uniformly. Slice the peppers into similar-width strips and keep the onion slices slightly thicker so they hold a bit of texture after stir-frying. Mince the garlic just before cooking to keep its bright flavor.
Step-by-step instructions
- Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. This helps achieve a quick, even sear when they hit the hot pan.
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until the cornstarch is fully dissolved. Set the sauce aside.
- Heat a large skillet or wok over medium-high heat. Add the 2 tablespoons vegetable oil and swirl to coat the pan.
- Add the chicken to the hot skillet in a single layer. Let it sear undisturbed for 1–2 minutes to develop color, then stir or toss and continue cooking until the chicken is cooked through and no longer pink inside, about 4–6 minutes total depending on the size of the pieces. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the sliced onion and bell peppers. Stir-fry for 3–4 minutes, stirring frequently, until the vegetables are crisp-tender but still bright and slightly firm.
- Add the minced garlic to the vegetables and stir for about 30 seconds, just until fragrant. Be careful not to burn the garlic.
- Return the cooked chicken to the skillet with the vegetables. Give the reserved sauce a quick stir, then pour it into the pan.
- Toss everything together so the sauce coats the chicken and vegetables. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.
- Serve the Chicken and Pepper Stir-Fry immediately over steamed rice or noodles, and enjoy.
Serving suggestions
Serve this Chicken and Pepper Stir-Fry over jasmine rice or brown rice for a simple meal. For extra texture, top with toasted sesame seeds or thinly sliced green onions. If you like a little heat, add a pinch of red pepper flakes or a drizzle of chili oil when plating.
Make-ahead and storage
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened. Avoid microwaving for extended periods to keep the chicken from drying out.
Variations and swaps
- Protein swap: Use shrimp, tofu, or thinly sliced beef using the same cooking method and times adjusted for the protein’s thickness.
- Vegetable boost: Add snap peas, baby corn, or sliced mushrooms for extra variety and nutrition.
- Sauce adjustments: For more tang, stir in a teaspoon of rice vinegar or a squeeze of lime at the end. For a touch of sweetness, add a half teaspoon of honey or brown sugar to the sauce mix.
Notes on ingredients
Oyster sauce adds a deep umami boost to this dish. If you prefer not to use it, substitute an equivalent amount of mushroom sauce or an additional tablespoon of soy sauce with a pinch of sugar to mimic the savory-sweet balance.
Final thoughts
This Chicken and Pepper Stir-Fry is one of those dependable, colorful dinners that hits the table fast and leaves people satisfied. The crisp-tender peppers and onions contrast perfectly with the juicy chicken and glossy sauce. Once you have the basic technique down, it’s easy to riff on the flavors, vegetables, and proteins to make it your own.
Enjoy this vibrant, easy-to-make Chicken and Pepper Stir-Fry any night of the week.
Chicken and Pepper Stir-Fry
Ingredients
Equipment
Method
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and sliced onion and sauté until fragrant and translucent, about 1–2 minutes.
- Add the bite-sized chicken pieces, season with salt and pepper, and cook until the chicken is golden and cooked through, about 5–7 minutes, stirring occasionally.
- Toss in the sliced red, green, and yellow bell peppers and stir-fry for 3–4 minutes until just tender but still crisp.
- In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1/4 cup water until smooth.
- Pour the sauce into the skillet, stir to combine, and cook for 2–3 minutes until the sauce thickens and coats the chicken and vegetables. Adjust salt and pepper if needed.
Notes
- Cut chicken into uniform pieces for even cooking.
- Prep all vegetables before heating the pan.
- Use a hot pan to get a good sear on the chicken.
- Mix the sauce until cornstarch is fully dissolved.
