Pepper Chicken Stir Fry (Print Version)
# Ingredients:
→ Protein
01 -
225 g chicken breast, sliced into 2.5 cm pieces
02 -
1 teaspoon ground black pepper
→ Stir Fry Vegetables
03 -
1 red bell pepper, cut into 2.5 cm cubes
04 -
1 green bell pepper, cut into 2.5 cm cubes
→ Aromatics & Oils
05 -
3 garlic cloves, minced
06 -
2 tablespoons olive oil, divided
07 -
2 teaspoons sesame oil
→ Sauce Base
08 -
60 ml low sodium soy sauce
09 -
60 g brown sugar
10 -
1 teaspoon ground ginger
11 -
1 tablespoon Sriracha or preferred hot sauce
12 -
1 tablespoon cornstarch
→ Finishing Touch
13 -
1 teaspoon toasted sesame seeds
# Instructions:
01 -
In a small bowl, whisk together minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, Sriracha, and cornstarch until fully blended. While preparing the sauce, sprinkle the sliced chicken breast evenly with ground black pepper.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the red and green bell peppers, sauté for 2 minutes until crisp-tender, then transfer bell peppers to a plate and set aside.
03 -
Increase heat to high, add the remaining 1 tablespoon olive oil, then lay the seasoned chicken pieces in an even layer. Sear each side until light golden brown. Reduce heat to medium-high and continue cooking until chicken is cooked through and no longer pink in the center.
04 -
Return sautéed bell peppers to the skillet with the chicken. Pour in the prepared stir-fry sauce. Stir and simmer for 1–2 minutes until the sauce thickens. If the sauce appears too thick, add a small splash of water to reach desired consistency.
05 -
Sprinkle with toasted sesame seeds and freshly chopped cilantro. Serve immediately over steamed rice, rice noodles, or cauliflower rice as preferred.
# Notes:
01 -
Slicing all components to a consistent size promotes even cooking and presentation.