Quick Pepper Chicken Stir Fry (Printable)
Tender chicken and crisp bell peppers in a savory hoisin-soy glaze for a speedy, flavor-packed weeknight meal.
# What you need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 small onion, sliced
06 - 2 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)
→ Sauce & Seasonings
08 - 2 tbsp soy sauce (use gluten-free if needed)
09 - 1 tbsp oyster sauce
10 - 1 tbsp hoisin sauce
11 - 1 tbsp rice vinegar
12 - 1 tsp freshly ground black pepper
13 - 1 tsp corn starch
14 - 1/4 cup water
15 - 1 tbsp sesame oil
16 - 1 tbsp vegetable oil (for stir frying)
# Directions:
01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, black pepper, corn starch, and water until smooth. Set aside.
02 - Heat vegetable oil in a large wok or skillet over high heat until the oil just begins to shimmer.
03 - Add the sliced chicken to the hot wok and stir fry for 3 to 4 minutes until just cooked through and lightly golden. Transfer the chicken to a plate and set aside.
04 - In the same wok, add sesame oil. Stir fry the onion and bell peppers for 2 to 3 minutes until tender-crisp. Add the minced garlic and cook for another 30 seconds until fragrant.
05 - Return the chicken to the wok. Pour in the prepared sauce and toss everything together. Stir fry for 2 to 3 minutes until the sauce thickens and coats all ingredients evenly.
06 - Garnish with sliced spring onions and serve immediately with steamed rice or noodles.
# Expert Tips:
01 -
- The sauce balances savory, sweet, and tangy in a way that makes people think you ordered takeout, and that is a compliment worth savoring.
- Three colors of bell pepper mean you look like you tried really hard, but honestly the slicing is the hardest part.
02 -
- Crowding the wok with too much chicken at once will steam it instead of searing, so cook in two batches if your pan is on the smaller side.
- Have every single ingredient prepped and within arm reach before you turn on the stove because once the wok is hot, things move faster than you think.
03 -
- Freeze the chicken for fifteen minutes before slicing and you will get paper thin, even strips with almost no effort.
- Toss a pinch of sugar into the sauce if your hoisin is on the salty side, balancing the whole dish in one small move.