Pepper Chicken Stir Fry

Pepper chicken stir fry is my go-to dinner solution for busy weeknights and always hits the spot when I am craving something cozy but quick. The classic combination of juicy chicken, colorful bell peppers, and a glossy, peppery-sweet sauce transforms simple supermarket staples into a dinner everyone wants seconds of and you only need fifteen minutes from fridge to table.

I first cooked this stir fry when I came home late from work with nothing planned and it has become my secret weapon whenever I want to impress guests without spending hours in the kitchen.

Ingredients

• Chicken breast: provides a lean and tender source of protein choose breasts with a pink color and minimal liquid in the package
• Ground black pepper: supplies heat and aroma use freshly ground for best results
• Olive oil: helps cook everything evenly aim for extra virgin for a richer flavor
• Red and green bell peppers: bring crunch color and vitamins look for peppers that feel firm and glossy
• Garlic: gives punchy depth and aroma fresh cloves will offer more flavor than pre-minced
• Brown sugar: adds a mellow caramel undertone choose dark brown for richer sweetness
• Low sodium soy sauce: brings the salty umami and keeps things balanced opt for low sodium to control the salt level
• Sesame oil: adds rich nutty notes use toasted sesame oil for maximum fragrance
• Ground ginger: offers warmth and pairs perfectly with the garlic and soy use freshly grated ginger for even brighter flavor
• Sriracha or hot sauce: brings a spicy edge pick your favorite to adjust the heat
• Cornstarch: thickens the sauce into a shiny glaze check the expiration date so it works its magic
• Toasted sesame seeds: add textural crunch and a hint of toastiness toast them at home for extra flavor

Step-by-Step Instructions

Mix the Sauce:

In a small bowl whisk together garlic brown sugar soy sauce sesame oil ginger hot sauce and cornstarch until smooth. This is your stir fry sauce. Sprinkle the chicken with ground black pepper to season

Cook the Peppers:

Heat one tablespoon olive oil in a skillet over medium-high and add bell peppers. Cook stirring for about two minutes until they are crisp-tender but still vividly colored. Remove peppers and set aside so they stay crisp while the chicken cooks

Sear the Chicken:

Increase heat to high add another tablespoon of olive oil and lay chicken pieces in a single layer. Sear for about one to two minutes per side until golden then lower heat to medium-high and cook until chicken pieces are browned and no longer pink in the center. Stir occasionally for even cooking

Combine and Thicken:

Return peppers to the skillet with chicken. Pour in your prepared stir-fry sauce and stir to coat evenly. Simmer for one to two minutes as the sauce thickens and becomes glossy. Add a splash of water if needed to loosen the sauce

Finish and Serve:

Sprinkle with toasted sesame seeds and chopped cilantro if you have it and serve hot over fluffy rice rice noodles or cauliflower rice. Enjoy the bold flavors and juicy textures in every bite

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I absolutely love the punchy warmth of the ginger in this stir fry it reminds me of the big family dinners we used to have every Sunday when there would always be something saucy and fragrant on the table and everyone fought for the crispiest bite of bell pepper

Storing Your Stir Fry

Leftovers stay fresh in an airtight container in the fridge for up to three days. When reheating add a splash of water to loosen the sauce and warm gently over low heat on the stove or in the microwave. Avoid overheating so the chicken stays tender and the peppers keep some crunch. This dish does not freeze well as the peppers can get mushy but if you are prepping ahead you can freeze just the cooked chicken and sauce then add fresh peppers when serving.

Ingredient Substitutions

Try using boneless chicken thighs if you prefer a richer flavor and juicier bite. If you are out of bell peppers swap in snap peas broccoli or even zucchini for similar crunch. Coconut aminos make a great soy-free alternative to soy sauce and if you want extra heat stir in red pepper flakes or a drizzle of chili oil at the end. Maple syrup or honey can stand in for brown sugar in a pinch.

Serving Suggestions

Serve this pepper chicken stir fry over fluffy jasmine or basmati rice for a classic pairing. For a lighter meal try it with cauliflower rice or tucked into lettuce cups for a handheld bite. For variety I sometimes garnish with extra herbs like basil or mint and a squeeze of lime juice over the top brightens all the flavors. Add a side of simple miso soup or a fresh cucumber salad to round out the meal.

Origins and Inspiration

Stir fry is a cornerstone of many Asian cuisines and this version brings together Chinese-inspired flavors with a bit of global fusion from the hot sauce. The quick searing technique ensures vibrant color and texture while the sweet and salty glaze brings everyone to the table. My favorite memories are making this with my mom who used the biggest pan she could find and encouraged plenty of tasting straight from the skillet. Every family puts their own spin on stir fry and that flexibility is what makes this dish so loved at our house.

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Let the bold flavors shine and enjoy every colorful bite—this pepper chicken stir fry will be your new weeknight favorite.

Frequently Asked Questions

→ How do I keep the chicken tender?

Slice chicken evenly and avoid overcooking; searing quickly keeps pieces juicy and tender.

→ Can I adjust the spice level?

Reduce or increase Sriracha to match your preference, or substitute your favorite hot sauce.

→ What bell pepper variations work best?

Mix red and green for color and taste, or try yellow or orange bell peppers for added sweetness.

→ Is it possible to make this gluten-free?

Choose a gluten-free soy sauce or tamari to ensure the dish suits gluten-free diets.

→ What sides pair well?

Great with steamed rice, rice noodles, or even cauliflower rice for a low-carb option.