Chicken and Bell Pepper Stir Fry
It’s a colorful, protein-packed dish loaded with tender chicken, crisp bell peppers, and a rich, savory sauce that brings everything together beautifully.
Equipment
- Large Nonstick or Cast-Iron Skillet / Wok
- Sharp Chef’s Knife
- Mixing Bowls
- Whisk or Fork
- Tongs or Wooden Spoon
Ingredients
Stir Fry Sauce
- ½ cup low-sodium soy sauce (plus more for serving)
- 2 tablespoons rice vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, minced or grated (or 1 tsp ground ginger)
- 1 garlic clove, minced or grated
- 2 tablespoons cornstarch
Stir Fry Base
- 2 sweet bell peppers (any color), cut into bite-size pieces
- 1½ lbs skinless, boneless chicken thighs or breasts, cut into ¾-inch pieces
- 3 tablespoons vegetable oil
- ½ cup water or low-sodium chicken broth
- Kosher salt, to taste
- Cooked white rice, for serving
Instructions
Cooking the Veggies and Combining Everything
- With the chicken resting on the side, it’s time to add some color and crunch. I add 1 tablespoon of vegetable oil to the same skillet and toss in the bite-sized bell pepper pieces. Stir-frying the peppers over medium-high heat for about 3–4 minutes helps them soften just enough to stay crisp and vibrant, which adds a lovely texture contrast to the tender chicken.
- Once the peppers start to soften, I pour the chicken back into the pan. Then, I slowly whisk in ½ cup of water or low-sodium chicken broth to help loosen the sauce.Next, I pour in the prepared stir fry sauce. The magic happens here — as you stir everything together, the cornstarch in the sauce thickens it up beautifully, coating every piece of chicken and pepper with glossy, flavorful goodness. This usually takes about 2-3 minutes on medium heat.Finally, I taste the stir fry and add a pinch of kosher salt if needed, adjusting for your preferred balance of savory and sweet.