Easy Chicken Stir Fry with Bell Peppers (30-Minute Dinner)
This easy chicken stir fry with bell peppers is a quick weeknight dinner packed with tender chicken, colorful peppers, and a savory garlic soy sauce. It comes together in about 20 minutes and is perfect for serving over rice for a simple and satisfying meal.
If you’re looking for a fast and flavorful chicken stir fry, this recipe is one you’ll want to make again and again. This easy chicken and bell pepper stir fry is a quick dinner made with tender chicken, colorful peppers, and a savory garlic sauce!
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What Is Chicken Stir Fry with Bell Peppers?
Chicken stir fry with bell peppers is a classic Asian-style dish made by quickly cooking bite-sized chicken pieces with vegetables in a hot pan. The ingredients are tossed together with a savory sauce that coats everything and brings the dish together.
This version uses red, yellow, and green bell peppers for color and sweetness, along with garlic and onion for extra flavor.
Honestly, I am not usually a big fan of bell peppers, but this dish truly shines with it. A simple soy sauce and oyster sauce mixture creates a glossy stir fry sauce that thickens perfectly thanks to a quick cornstarch slurry.
It’s the kind of quick stir fry that’s perfect for busy weeknights when you want something comforting but easy to make.
Why You’ll Love This Chicken Stir Fry
It’s a quick and easy weeknight dinner
- This chicken stir fry comes together in about 20 minutes making it perfect for busy nights when you want something homemade but don’t want to spend a long time cooking!
Simple ingredients you probably already have
- The sauce uses pantry staples like soy sauce, oyster sauce, and sesame oil, while the vegetables are just colorful bell peppers, onion, and garlic.
Better than takeout
- Cooking stir fry at home lets you control the ingredients and freshness.
Packed with colorful vegetables
- Using red, green, and yellow bell peppers not only makes the dish visually appealing (it is like a rainbow!) but also adds a natural sweetness that balances the savory sauce.
Perfect with rice or noodles
- This stir fry is incredibly versatile. Serve it over steamed jasmine rice for a classic meal, or pair it with noodles if you’re craving something heartier.
Great for leftovers and meal prep
- The flavors continue to develop after cooking, so leftovers taste just as good the next day. It reheats well, making it a great option for easy lunches.
Tips for the Best Chicken Stir Fry
Marinate the chicken for extra flavor
- Even a short marinade with soy sauce, cooking wine, and cornstarch helps tenderize the chicken and gives it a smoother texture when cooked. The cornstarch also helps the sauce cling to the chicken later!
Cut the chicken into evenly sized pieces
- Try to keep the chicken pieces roughly the same size so they cook evenly and finish at the same time.
Slice the peppers thick enough to keep their crunch
- Bell peppers should stay slightly crisp in a stir fry. Slicing them a little thicker helps them keep their texture while still absorbing the sauce.
Cook the peppers briefly
- Peppers only need about 2 minutes in the pan. Cooking them too long can make them soft and watery, which takes away from the texture of the dish.
Prepare the sauce before cooking
- Stir fries cook quickly, so it helps to mix the sauce ahead of time! Once the chicken and vegetables are ready, you can simply pour it in and finish the dish.
Use a cornstarch slurry to get that glossy sauce
- Adding a quick cornstarch slurry at the end thickens the sauce and creates that shiny stir fry coating that makes the dish look and taste like restaurant-style stir fry.
Ingredient Substitutions
One of the great things about this chicken stir fry is how flexible it is. If you’re missing an ingredient or want to change things up, here are a few easy substitutions you can make.
Chicken thighs
- Chicken thighs stay juicy and tender in stir fries, but you can also use chicken breast if you prefer a leaner option. Just be careful not to overcook it so it stays tender.
Bell peppers
- This recipe uses red, green, and yellow bell peppers for color and sweetness, but you can use any combination you have on hand. Orange bell peppers also work well, or you can replace some of the peppers with vegetables like broccoli, snap peas, or mushrooms.
Oyster sauce
- Oyster sauce adds a deep savory flavor to stir fry sauces. If you don’t have it, you can substitute hoisin sauce or simply add a little extra soy sauce and a pinch of sugar.
Cooking wine
- Chinese cooking wine helps tenderize the chicken and adds depth of flavor. If you don’t have it, dry sherry is the best substitute.
Sesame oil
- Sesame oil adds a subtle nutty aroma at the end of the dish. If you don’t have it, you can leave it out, though it does add a nice finishing flavor.
Cornstarch
- Cornstarch helps both tenderize the chicken and thicken the sauce. Potato starch works well as a substitute if you have it.
Enjoy This Chicken Stir Fry? Try these!
How to Cut Chicken for Stir Fry
For the best texture, cut the chicken into small bite-sized pieces. This allows the chicken to cook quickly and evenly in the pan.
If you want extra tender stir fry chicken, slice the chicken against the grain. This shortens the muscle fibers and makes the chicken easier to chew.
Uniform pieces also help the chicken cook evenly, which is especially important in quick stir fry recipes.
How to Store and Reheat Chicken Katsu
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a pan over medium heat until warmed through, or microwave in short intervals.
You can add a splash of water to loosen the sauce if needed.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast works well. Just be careful not to overcook it so it stays tender.
Can I make this ahead of time?
Yes. This stir fry reheats well, making it great for meal prep lunches or quick dinners.
How do I keep stir fry chicken tender?
Marinating the chicken with soy sauce and cornstarch helps lock in moisture and keeps the chicken tender during cooking.
Can I freeze this stir fry?
You can freeze it, but the bell peppers may become softer after thawing.
Ingredients
For the Chicken
4 boneless chicken thighs, cubed
1 teaspoon white pepper
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon cooking wine
Vegetables
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
½ onion, sliced
2 cloves garlic, diced
Stir Fry Sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon water
Cornstarch Slurry
1 tablespoon cornstarch
3 tablespoons water
Step by step instructions
1. Marinate the Chicken
In a bowl, combine the cubed chicken thighs with white pepper, cornstarch, soy sauce, and cooking wine. Mix well and let the chicken sit while you prepare the other ingredients.
2. Cook the Aromatics
Heat a pan over medium-low heat. Add a little oil, then sauté the sliced onion and diced garlic for about 2 minutes until fragrant and slightly softened.
3. Cook the Chicken
Add the marinated chicken to the pan. Stir fry for about 4–5 minutes until the chicken is cooked through and lightly browned.
4. Add the Bell Peppers
Add the sliced red, green, and yellow bell peppers to the pan. Toss everything together and cook for about 2 minutes until the peppers are slightly tender but still crisp.
5. Add the Sauce
In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, black pepper, and water.
Pour the sauce into the pan and stir well to coat the chicken and vegetables.
6. Thicken the Sauce
In a separate bowl, mix the cornstarch and water to make a slurry.
Pour it into the pan and stir for about 30 seconds until the sauce thickens and becomes glossy.
Serve immediately over steamed rice.
Easy Chicken Stir Fry with Bell Peppers
Ingredients
For the Chicken
- 4 boneless Chicken thighs, cubed
- 1 tsp White pepper
- 1 tsp Corn starch
- 1 tbsp Soy sauce
- 1 tbsp Cooking wine
Vegetables
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1/2 Onion, sliced
- 2 cloves Garlic, diced
Stir Fry Suace
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1 tsp Black pepper
- 1 tbsp Water
Cornstarch Slurry
- 1 tbsp Corn starch
- 3 tbsp Water
Instructions
- Marinate the Chicken:In a bowl, combine the cubed chicken thighs with white pepper, cornstarch, soy sauce, and cooking wine. Mix well and let the chicken sit while you prepare the other ingredients.
- Cook the Aromatics:Heat a pan over medium-low heat. Add a little oil, then sauté the sliced onion and diced garlic for about 2 minutes until fragrant and slightly softened.
- Cook the Chicken:Add the marinated chicken to the pan. Stir fry for about 4–5 minutes until the chicken is cooked through and lightly browned.
- Add the Bell Peppers:Add the sliced red, green, and yellow bell peppers to the pan. Toss everything together and cook for about 2 minutes until the peppers are slightly tender but still crisp.
- Add the Sauce:In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, sugar, black pepper, and water.Pour the sauce into the pan and stir well to coat the chicken and vegetables
- Thicken the Sauce:In a separate bowl, mix the cornstarch and water to make a slurry..Pour it into the pan and stir for about 30 seconds until the sauce thickens and becomes glossy.Serve immediately over steamed rice.
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