Pepper Chicken Stir Fry Recipe

Sizzling, aromatic, and bursting with flavor, this Pepper Chicken Stir Fry Recipe transforms ordinary chicken into a restaurant-quality meal in minutes. The tender chicken pieces caramelized to perfection, dancing with colorful bell peppers and a savory sauce that hits all the right notes. This quick weeknight dinner combines the perfect balance of protein, vegetables, and bold Asian-inspired flavors that will leave your family asking for seconds. You’ll learn how to create that authentic stir-fry taste right in your own kitchen, with tips to achieve that coveted wok hei flavor that makes this Pepper Chicken Stir Fry irresistible.

Why You’ll Love This Recipe

This Pepper Chicken Stir Fry Recipe is about to become your new weeknight hero. In just 20 minutes, you’ll have a complete meal that’s healthier and more flavorful than takeout. The contrast between the tender, juicy chicken and the slightly crisp, colorful bell peppers creates an irresistible texture experience with every bite. The sauce—a perfect balance of savory, slightly sweet, and umami—coats each ingredient beautifully without drowning them.

What makes this chicken pepper stir fry special is its adaptability. Working with what’s in your fridge? No problem. This recipe welcomes substitutions while maintaining its core delicious flavor profile. The cooking technique creates that authentic stir-fried taste that’s often difficult to achieve at home, with caramelized edges on the chicken and vegetables that have retained their vibrant colors and nutrients. Plus, it’s a complete one-pan meal that minimizes cleanup while maximizing flavor—perfect for busy weeknights when you want something nutritious without the fuss.

Ingredients

For this delicious Pepper Chicken Stir Fry Recipe, you’ll need:

• 1½ lbs (680g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 3 bell peppers (red, yellow, green), sliced into strips
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp vegetable oil, divided
• ¼ cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp brown sugar
• 1 tsp cornstarch
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)
• 3 green onions, sliced for garnish
• 2 tbsp toasted sesame seeds (optional)

The chicken should be as fresh as possible for the best texture. Bell peppers provide the signature crunch and sweetness, while the combination of soy sauce, oyster sauce, and sesame oil creates that authentic Asian flavor profile that makes this spicy chicken stir fry so addictive.

Pro Tips

High Heat is Essential: The secret to restaurant-quality Pepper Chicken Stir Fry is cooking with high heat. Preheat your wok or skillet until it’s smoking hot before adding oil. This creates that coveted “wok hei” (breath of the wok) flavor and ensures your chicken caramelizes rather than steams. If your home stove doesn’t get hot enough, cook in smaller batches to maintain temperature.

Velveting the Chicken: For incredibly tender chicken, try velveting—a Chinese technique that makes all the difference. Marinate your chicken pieces for 20 minutes in a mixture of 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon oil before cooking. This creates a protective coating that seals in moisture during the high-heat cooking process.

Prep Everything Before You Start: Stir-frying moves quickly! Have all ingredients prepped and arranged in order of use before turning on the heat. Cut all proteins and vegetables to similar sizes to ensure even cooking. Your sauce should be mixed and ready to pour. This mise en place approach ensures your chicken pepper stir fry comes together perfectly without any ingredients being overcooked while you’re still chopping others.

Instructions

Step 1: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, cornstarch, black pepper, and red pepper flakes until smooth. The cornstarch will help thicken the sauce, coating every piece of this Pepper Chicken Stir Fry beautifully. Set aside while you prepare the other ingredients.

Step 2: Prepare the Chicken
Pat the chicken pieces dry with paper towels—this ensures better browning. Toss chicken with 1 tablespoon oil and a pinch of salt. Let it sit for 5 minutes while you prepare the vegetables.

Step 3: Cook the Chicken
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl to coat. Add chicken in a single layer without overcrowding (work in batches if needed). Let it sear undisturbed for 1 minute to develop caramelization. Then stir-fry for another 2-3 minutes until chicken is just cooked through with golden edges. Transfer to a clean plate.

Step 4: Stir-Fry the Vegetables
Return the wok to high heat. Add remaining oil, then add onions and stir-fry for 1 minute. Add bell peppers and stir-fry for another 2 minutes until they begin to soften but still maintain some crispness. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.

Step 5: Combine Everything
Return the chicken to the wok along with any accumulated juices. Give your sauce a quick stir (the cornstarch may have settled) and pour it over everything. Toss continuously for 1-2 minutes until the sauce thickens and coats everything in glossy perfection.

Step 6: Finish and Serve
Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve your Pepper Chicken Stir Fry immediately over steamed rice for a complete meal that brings restaurant-quality flavor to your dinner table.

Variations

Spicy Szechuan Style: Transform your basic Pepper Chicken Stir Fry Recipe into something with serious heat by adding 1-2 tablespoons of Szechuan peppercorns (toasted and ground) and 2-3 dried red chilies to the oil before cooking. Increase the red pepper flakes to 1 tablespoon and add a tablespoon of chili garlic sauce to the stir-fry sauce. The numbing heat of Szechuan peppercorns paired with the spice creates an exciting flavor explosion.

Vegetarian/Vegan Option: Skip the chicken and substitute with 14 ounces of extra-firm tofu (pressed and cubed) or 2 cups of seitan. For the sauce, replace oyster sauce with vegetarian mushroom oyster sauce or hoisin sauce. The bell peppers remain the star of the show, and you can add more vegetables like broccoli, snap peas, or baby corn for additional texture and nutrients in this plant-based version of stir fried chicken with peppers.

Keto-Friendly Adaptation: Make this Pepper Chicken Stir Fry keto-compatible by omitting the brown sugar and replacing it with 2 teaspoons of monk fruit sweetener. Substitute cornstarch with xanthan gum (just ¼ teaspoon) for thickening. Serve over cauliflower rice instead of regular rice for a delicious low-carb meal that doesn’t sacrifice the authentic stir-fry experience.

Storage and Serving

This Pepper Chicken Stir Fry Recipe makes excellent leftovers. Store any remaining stir-fry in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making next-day lunch potentially even more flavorful. For reheating, a quick 1-2 minutes in a hot skillet is ideal to maintain the vegetables’ texture, though microwave reheating (1-2 minutes, stirring halfway) works in a pinch.

Serve your fresh spicy chicken stir fry over steamed jasmine rice for a classic presentation that allows the flavorful sauce to permeate each grain. For a lower-carb option, cauliflower rice works beautifully. Want something different? Try serving it in lettuce cups for a fun hand-held meal, or over cooked noodles like lo mein or rice noodles for an Asian noodle bowl experience. For a complete meal, pair with a simple side of miso soup or a light cucumber salad dressed with rice vinegar to balance the rich flavors of the stir-fry.

FAQs

Can I make this Pepper Chicken Stir Fry ahead of time?
While best enjoyed fresh, you can prep all ingredients 24 hours ahead and store them separately in the refrigerator. The actual cooking should take place just before serving for optimal texture and flavor.

Why is my sauce not thickening properly?
Make sure your cornstarch is fully dissolved in the cold sauce mixture before adding it to the hot pan. If it’s still not thickening, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the hot stir-fry.

Can I use frozen bell peppers?
Fresh is best for this recipe, as frozen peppers release excess moisture and become softer when cooked. If using frozen, thaw and drain them well before adding to the stir-fry, and reduce their cooking time.

What’s the best cut of chicken to use?
Both boneless, skinless chicken breasts and thighs work well. Thighs have more flavor and stay juicier, while breasts are leaner. Whichever you choose, ensure they’re cut into even-sized pieces for consistent cooking.

How can I add more vegetables to this recipe?
This stir-fry welcomes additional vegetables! Snow peas, broccoli, mushrooms, or water chestnuts make excellent additions. Add harder vegetables earlier in the cooking process and more delicate ones later to ensure everything is properly cooked.

Conclusion

This Pepper Chicken Stir Fry is weeknight cooking at its finest — vibrant, quick, and bursting with fresh flavors that put any takeout version to shame. It’s the kind of dish that revolutionizes your dinner rotation, proving that homemade can be both convenient and extraordinary. With its perfect balance of protein, vegetables, and zesty sauce, this stir-fry doesn’t just satisfy hunger—it creates a momentary escape through flavor. Master this recipe, and you’ll always have a reliable, impressive meal ready in minutes that the whole family will eagerly gather around the table for.

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