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Homemade Pepper Chicken Stir Fry photo

Pepper Chicken Stir Fry

A quick, savory stir-fry of tender chicken with crisp bell peppers in a savory soy-oyster sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 12" skillet or wok
  • Mixing Bowl
  • Measuring Spoons
  • Spatula or tongs

Ingredients
  

  • 1 pound chicken breasts boneless, skinless, cut into bite-sized pieces
  • salt to taste
  • black 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 for garnish
  • green onions chopped, for garnish

Instructions
 

  • In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, and chicken broth until smooth; set the sauce aside.
  • Season the bite-sized chicken pieces with salt and pepper.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
  • Add the chicken and stir-fry until golden and cooked through, about 5–7 minutes; transfer the chicken to a plate and set aside.
  • Add the remaining 1 tablespoon of oil to the skillet, then add the sliced onion, red bell pepper, green bell pepper, and minced garlic.
  • Stir-fry the vegetables for 2–3 minutes until just tender but still crisp.
  • Return the cooked chicken to the skillet with the vegetables.
  • Give the prepared sauce a quick stir, pour it over the chicken and vegetables, and cook while stirring until the sauce thickens and coats everything, about 1–2 minutes.
  • Sprinkle with red pepper flakes to taste, then garnish with sesame seeds and chopped green onions before serving.

Notes

  • Adjust red pepper flakes to control the spice level.
  • Use low-sodium soy sauce and broth to reduce saltiness.
  • Swap or add vegetables like carrots or snow peas if desired.
  • Cut chicken into uniform pieces for even cooking.