Description
Spicy Chicken with Bell Peppers brings sizzling flavor straight to your dinner table with zero fuss. Tender chicken pieces dance with colorful peppers, creating a zesty meal that sparks excitement in just minutes.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables:
- 2 bell peppers (any color), sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
Seasonings and Cooking Liquids:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
Optional:
- Red pepper flakes for heat
- Sesame seeds for garnish
Instructions
- Create a flavor-packed sauce by whisking 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch in a small bowl until smooth.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat, ensuring the pan is hot enough for searing.
- Carefully add 1 lb chicken pieces to the skillet, spreading them in a single layer to promote even browning.
- Cook chicken for 4-5 minutes, turning occasionally until golden brown and completely cooked through.
- Transfer browned chicken to a clean plate, leaving behind flavorful pan drippings.
- Toss 2 sliced bell peppers and 1 sliced onion into the same skillet, stirring frequently to capture those delicious caramelized edges.
- Sauté vegetables for 3-4 minutes until they become slightly tender but still retain a crisp texture.
- Sprinkle 2 minced garlic cloves and 1 tablespoon grated ginger over the vegetables, stirring rapidly to prevent burning.
- Return chicken to the skillet, combining it with the colorful vegetables.
- Pour prepared sauce over the chicken and vegetables, tossing gently to ensure every morsel gets coated.
- Simmer for 1-2 minutes, letting the sauce thicken and glaze the ingredients.
- Plate immediately and garnish with optional red pepper flakes and sesame seeds for an extra flavor kick.
Notes
- Let the chicken rest at room temperature for 15 minutes before cooking to ensure even browning and prevent tough meat.
- Cut bell peppers and chicken into uniform pieces so they cook at the same rate and look beautiful on the plate.
- Use high heat and a wide skillet or wok to get that perfect stir-fry sear without steaming the ingredients.
- For a low-carb version, swap cornstarch with arrowroot powder and serve over cauliflower rice instead of regular rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 265 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg