Chicken and Pepper Stir Fry

By Jen Paleracio | March 4, 2021
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Chicken and Pepper Stir Fry is a quick dinner that’s easy with a sauce that’s out of this world. The chicken is marinated in soy sauce with a little bit of sesame oil. Then coated with cornstarch that helps keep the chicken breast moist and tender.

  • Get everything ready. I used two medium-sized chicken breasts and cut them into bite-sized pieces. 
  • Cut and deseed the bell pepper. I like combining different colored bell peppers. I get a bag of sweet pepper, they’re smaller sweet different-colored peppers that I deseed and cut into bite-sized pieces. Or you can have two different colored bell peppers, use only half, and save the other half for later. Store them in an airtight container and refrigerate them (they stay fresh for a couple of days). 
  • Minced an inch-sized or thumb-sized ginger (about a teaspoon grated or minced). I also used four cloves of garlic that I minced.
  • Use one yellow or white onion, then sliced it. 

For the marinade:

In a mixing bowl, combine the chicken, soy sauce, sesame oil, and cornstarch, toss to coat well.

for the sauce:

Combine the soy sauce, oyster sauce, Chinese Shaoxing wine, honey, tomato paste, and brown sugar, and stir to combine. If you don’t want alcohol in your dish, then add a little bit of apple juice (I will use about a 1/4 cup).

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Chicken and Pepper Stir Fry

Jen Paleracio
Lightly breaded chicken with peppers, combined with a thick sweet and sour sauce. The sauce has Chinese Shaoxing wine that brings a nice smooth fruity flavor to this dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese, Filipino

Equipment

  • Wok or wide frying pan
  • knife
  • cutting board
  • Mixing bowls
  • Wooden cooking spoon

Ingredients
  

  • 1 pound or two medium-sized chicken breast, cut into bite-sized pieces
  • 1 bell pepper, deseed, cubed, or sliced
  • 1 yellow onion, sliced
  • oil for frying

FOR THE COATING

  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1/4 cup cornstarch

FOR THE SAUCE

  • 1/4 cup Chinese Shaoxing wine, or cooking wine
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons honey
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar

Instructions
 

  • In a bowl, combine the chicken, soy sauce, sesame oil, and cornstarch. Toss to coat.
  • Heat the oil into the pan, add the chicken (cook them in batches), cook for about five minutes or until golden brown. Remove from the heat, place them on a paper towel to drain excess oil. Set aside
  • For the sauce, combine Chinese Shaoxing wine, soy sauce, oyster sauce, honey, tomato paste, and brown sugar, stir to combine.
  • Heat a clean pan with about 2 tablespoons of oil. Add the onion, saute until tender or translucent. Add the garlic and ginger, saute until aromatic.
  • Add the bell pepper, stir and cook until tender (but slightly crispy). Add the cooked chicken back to the pan, add the sauce, stir to combine.
  • Constantly stirring until the sauce thickened, garnish with cilantro, and serve warm over steamed rice.
Keyword bell pepper, chicken, hot oil, shaoxing wine, stir fry, vegetables, wok

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Posted in Mains, Recipes