Go Back
Print Pin

Easy Chicken Stir Fry with Bell Peppers

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.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2 people
Cost $5

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.