Pepper Chicken Stir Fry

Bright, fast, and impossibly satisfying — this Pepper Chicken Stir Fry is the kind of weeknight dinner that shows up in your skillet and instantly becomes the star of the table. Think tender pieces of chicken seared until golden, tossed with crisp-sweet bell peppers, fragrant garlic, and a glossy sauce that clings to every bite. It’s ready in about 20 minutes, feeds a small family, and plays nicely with rice or noodles. The flavors are balanced: salty soy, a hint of sweetness, a whisper of tang from rice vinegar, and toasty sesame oil finishing the dish.

Why you’ll love this recipe

• Speed: From cutting board to plate in roughly 20–25 minutes.
• Simplicity: Minimal ingredients and one skillet make cleanup a breeze.
• Texture: Juicy chicken and snappy peppers give you contrast in every forkful.
• Customizable: Easy to add more vegetables or swap protein if you like.

Ingredients

• 1 pound chicken breasts (boneless and skinless, cut into bite-sized pieces)
• salt and pepper (to taste)
• 2 tablespoons vegetable oil
• 1 medium red bell pepper (cut into bite-sized pieces)
• 1 medium green bell pepper (cut into bite-sized pieces)
• 1 medium onion (sliced)
• 2 cloves garlic (minced)
• 3 tablespoons soy sauce (low sodium)
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1/4 cup chicken broth (low sodium, or water)
• 1/4 teaspoon red pepper flakes
• sesame seeds
• green onions (chopped)

Notes on ingredients

Use low-sodium soy sauce to control salt; the oyster sauce adds savory depth, so you won’t need much extra seasoning. If you prefer a milder finish, reduce or omit the red pepper flakes. The measure for chicken broth is small — it’s there to loosen the sauce and help the cornstarch thicken without making the dish soupy.

Equipment

• Large skillet or wok
• Mixing bowl
• Measuring spoons and cups
• Wooden spoon or spatula
• Sharp knife and cutting board

Step-by-step instructions

Below is a clear, ordered set of steps so you can make this Pepper Chicken Stir Fry without fuss. I’ve kept the ingredient amounts exactly as listed above and followed the original sequence while rewriting directions for clarity.

1. Prepare the ingredients. Cut 1 pound chicken breasts into bite-sized pieces, slice 1 medium onion, and cut 1 medium red bell pepper and 1 medium green bell pepper into bite-sized pieces. Mince 2 cloves garlic. Chop the green onions and set aside sesame seeds for garnish.
2. Season the chicken. Sprinkle the chicken pieces with salt and pepper to taste. Toss lightly so the seasoning coats the pieces evenly.
3. Heat the pan. Warm a large skillet or wok over medium-high heat and add 2 tablespoons vegetable oil. Let the oil heat until shimmering but not smoking.
4. Sear the chicken. Add the seasoned chicken pieces in a single layer, avoiding overcrowding. Cook for 3–4 minutes without moving them too much so they get a golden sear. Flip or stir and cook until the chicken is cooked through, about another 2–3 minutes. Transfer the cooked chicken to a plate and set aside.
5. Cook the vegetables. In the same skillet, add the sliced onion and the red and green bell peppers. Stir-fry for 3–4 minutes until they begin to soften but still have a bit of crunch.
6. Add the garlic. Push the vegetables to the side, add the minced garlic to the pan, and cook for about 30 seconds to 1 minute until fragrant. Be careful not to let the garlic burn.
7. Make the sauce. In a small bowl, combine 3 tablespoons soy sauce (low sodium), 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, and 1/4 cup chicken broth (low sodium, or water). Stir until the cornstarch dissolves and the mixture is smooth.
8. Return chicken to the pan. Add the seared chicken back into the skillet with the vegetables and pour the sauce over everything.
9. Simmer and thicken. Toss everything together and cook for 1–2 minutes, stirring constantly, until the sauce becomes glossy and coats the chicken and vegetables. If the sauce seems too thin, cook a little longer; if it gets too thick, add a splash of water or chicken broth.
10. Finish with heat. Stir in 1/4 teaspoon red pepper flakes for a touch of heat, adjusting to taste. Give the stir fry a final toss to distribute the heat and seasoning evenly.
11. Serve and garnish. Remove from heat and drizzle with any remaining 1 teaspoon sesame oil if desired. Transfer to a serving dish and sprinkle with sesame seeds and the chopped green onions.

Serving suggestions

Serve this Pepper Chicken Stir Fry over fluffy steamed rice, brown rice, or your favorite noodles. For a lower-carb option, spoon it over cauliflower rice or a bed of sautéed greens. A simple cucumber salad on the side keeps the meal bright and fresh.

Make-ahead and storage

Leftovers keep well in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened. The peppers will soften further after storage, so if you like them very crisp, toss them into the pan briefly just before serving a second time.

Variations and swaps

• Protein swap: Use sliced turkey breast or cubed firm tofu as alternatives.
• Veggie additions: Snow peas, sliced mushrooms, or thinly sliced carrots work great added with the onions and peppers.
• Sauce tweaks: For a gluten-free version, use tamari instead of soy sauce and a gluten-free oyster sauce substitute.
• Heat level: Increase red pepper flakes or add a drizzle of chili oil for more kick.

Tips for success

• Pat chicken dry before seasoning so it browns nicely.
• Use a hot pan and avoid overcrowding to ensure a good sear on the chicken.
• Mix the cornstarch into the sauce thoroughly before adding to the pan to prevent lumps.
• Cook the vegetables until just tender-crisp to preserve color and texture.

Final thoughts

This Pepper Chicken Stir Fry hits all the weekday-dinner sweet spots: fast, flavorful, and flexible. It’s a go-to recipe when you want a satisfying meal without fussing over complicated steps or long ingredient lists. Keep the components handy, follow the step-by-step directions, and you’ll have dinner on the table that looks and tastes like you put in twice the effort.