Chicken and Pepper Stir Fry
Chicken and Pepper Stir Fry is a delicious and versatile dish that combines tender chicken breast with a colorful array of vegetables and a flavorful sauce. To make this dish, you will need chicken breast, bell pepper, onion, garlic, and ginger as the main ingredients. These ingredients combine to create a savory and satisfying meal perfect for lunch or dinner. The sauce has a complex flavor that adds depth to the stir fry, making it a standout dish that will satisfy your taste buds.
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Tips and Tricks
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Some tips and tricks help elevate your dish to the next level when making a delicious Chicken and Pepper Stir Fry.
- It’s important to marinate the chicken before cooking to infuse it with flavor and tenderize the meat.
- Make sure all your ingredients are prepped and ready to go before you start cooking. Stir fry is a quick cooking method, so having everything ready will help you avoid overcooking or burning your ingredients.
- When it comes to cooking, make sure your pan or wok is hot before adding the chicken. This will help you achieve a nice sear and prevent the meat from stewing in its juices. Stir frequently to ensure even cooking and to prevent sticking.
- Season your stir fry with salt and pepper, and any additional seasonings to taste before serving. Garnish with fresh herbs or sesame seeds for an extra pop of flavor and enjoy your delicious homemade Chicken and Pepper Stir Fry.
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Ingredients Notes
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THE MARINADE:
- Soy sauce: I used low-sodium soy sauce. If you use a regular soy sauce, use 1/2 a tablespoon because it’s much saltier. Unless you’d like to consume more salt.
- Ground pepper: Freshly cracked black ground pepper.
- Sea salt: Fine sea salt. Although you’re adding soy sauce, adding salt will elevate the flavor of the marinade.
- Cornstarch: It adds texture and crispiness to the chicken.
FOR THE SAUCE:
Sauces play a crucial role in enhancing the flavors of a dish by adding complexity, depth, and balance. They can tie together different components of a recipe, harmonizing the taste and texture. It elevates a dish from being ordinary to extraordinary by providing layers of flavor that stimulate the taste buds. The careful selection and combination of ingredients in a sauce can make all the difference in creating a truly delicious and memorable dining experience.
- Soy sauce: Adds a rich umami flavor. Use low-sodium soy sauce
- Rice vinegar: A mild and slightly sweet vinegar made from fermented rice. It provides a tangy kick to recipes and it is often used in marinades.
- Sesame oil: is a fragrant oil pressed from sesame seeds, adding nutty and aromatic flavor to dishes. Frequently used in stir-fried and dressing to enhance the overall taste.
- Oyster Sauce: is a thick, savory sauce made from oysters. It adds depth and richness to dishes, especially Chinese cooking. I used the Sun Luck brand, you can also use a vegetarian version.
- Honey: is a natural sweetener that balances out savory flavors and adds a touch of sweetness.
- Tomato paste: is a concentrated form of tomatoes, intensifying the umami taste in sauces.
- Brown sugar: is a less refined sugar with a hint of molasses flavor, perfect for caramelizing and adding a rich sweetness.
- Cornstarch: is a fine powder used as a thickening agent in sauces.
- Red chili pepper flakes: are dried and crushed red peppers that add heat and spice to dishes.
THE MAIN INGREDIENTS:
- Boneless skinless chicken breast: Cut the chicken into bite-sized pieces
- Yellow onion: sliced
- Red bell pepper: You can combine red and yellow bell pepper. Remove the seeds and cut them into thin slices
- Garlic cloves: minced
- Ginger: use fresh ginger and finely minced it.
FULL MEASUREMENTS IN THE RECIPE CARD BELLOW
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How To Make the Perfect Chicken and Pepper Stir-Fry
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Time needed: 30 minutes
STEP-BY-STEP
- MARINATE THE CHICKEN:
In a large bowl, combine the chicken, soy sauce, black pepper, salt, and cornstarch. Toss to coat the chicken evenly. Set aside to marinate for at least 15 minutes.
- MAKE THE SAUCE:
In a separate bowl or measuring glass, combine soy sauce, rice vinegar, sesame oil, oyster sauce, honey, tomato paste, brown sugar, cornstarch, and red chili pepper flakes. Stir completely until the sugar and cornstarch dissolve.
- COOK THE CHICKEN:
Heat the oil in a wide pan or wok over medium-high heat. Add the chicken and cook them in batches to sear well. Cook them for 2-3 minutes or until golden brown. Set them aside.
- STIR FRY:
Use the same wok, add the onion, and saute until tender. Add the garlic and ginger, and continue sauteing until aromatic. Add bell pepper and sauce, and stir to combine. Simmer until the sauce thickened, about 2 minutes. Add the chicken back to the pan, and stir until evenly coated with the sauce. Garnish with green onions and sesame seeds. Serve with steamed rice.
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Frequently Asked Questions
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It’s best to use fresh chicken for better texture and flavor in your stir-fry. If you only have frozen chicken, make sure to thaw it completely before cooking to ensure even cooking and to prevent the dish from becoming watery.
To prevent the chicken from becoming tough, make sure not to overcook. Cook the chicken until it is just done and no longer pink in the center. You can also marinate the chicken beforehand to help tenderize it and enhance the flavors.
Several delicious side dishes can complement the flavors of this dish. A popular choice is steamed white or brown rice, which can help soak up the savory sauce. Mixed stir-fried vegetables or a fresh green salad with a light vinaigrette dressing can be a great addition. Spring rolls or egg rolls on the side for a more diverse meal experience. Steamed edamame beans or kimchi are great options too.
Once cooled, transfer the stir fry into an airtight container to prevent any air from getting in and causing it to spoil faster. Refrigerate for 3-4 days. Freeze for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it thoroughly on the stove or in the microwave.
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Chicken and Pepper Stir-Fry
Equipment
- Wok or wide pan
- Mixing bowls
- Measuring cups
- Measuring spoons
- knife
- cutting board
Ingredients
MARINADE:
- 1 tablespoon soy sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
- 1 tablespoon cornstarch
SAUCE:
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon red chili pepper flakes
MAIN INGREDIENTS:
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 yellow onion, sliced
- 4 minced garlic cloves
- 1 tablespoon minced ginger
- 1 bell pepper, deseed and thingly sliced
- 2 stalks green onions, sliced, for garnish
- sesame seeds, for garnish
Instructions
MARINATE THE CHICKEN:
- In a large bowl, combine chicken, soy sauce, ground pepper, salt, and cornstarch. Toss to coat the chicken evenly, and marinate for at least 15 minutes.
MAKE THE SAUCE:
- In a separate bowl, combine soy sauce, rice vinegar, sesame oil, oyster sauce, honey, tomato paste, brown sugar, cornstarch, and red chili pepper flakes. Stir until the sugar and cornstarch dissolve.
COOK THE CHICKEN
- Heat the oil in a wide pan or wok. Cook the chicken in batches to avoid steaming them. Sear the chicken for 3 minutes or until golden brown. Set them aside.
STIR FRY
- Use the same pan, add the onion, and saute until tender. Add the garlic and ginger, and continue sauteing until fragrant. Add bell pepper, and cook until crisp-tender, then add the sauce. Simmer for 2 minutes or until thickened. Add the chicken back into the pan, and stir to combine, make sure the chicken is evenly coated with sauce. Garnish with green onions and sesame seeds.
Video
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Get A Week of Meal-PRepping Recipes With A Grocery List
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