Spicy Bell Pepper Chicken Stir Fry Recipe

Introduction

Stir-fries are a weeknight hero: quick, customizable, and loaded with flavor. This Spicy Bell Pepper Chicken Stir-Fry takes it a step further by incorporating a perfect balance of sweet, savory, and spicy notes. With tender marinated chicken, crisp-tender bell peppers, and a mouthwatering sauce, it’s a dish that checks every box: protein-rich, colorful, healthy, and satisfying.

Tools You’ll Need

• Large skillet or wok

  - Advertisement -

• Mixing bowls

• Knife and cutting board

  - Advertisement -

• Spatula or wok turner

• Measuring spoons and cups

Step-by-Step Instructions

Step 1: Marinate the Chicken

Marinating gives the chicken flavor and tenderness. The cornstarch creates a protective coating that locks in moisture and helps develop a silky, velvety texture when stir-fried.

1. In a bowl, combine soy sauce, sesame oil, pepper, and Shaoxing wine (if using).

2. Add the sliced chicken and mix to coat evenly.

3. Sprinkle in cornstarch and mix until chicken pieces are evenly coated.

4. Let marinate for at least 15–20 minutes while you prep other ingredients.

Step 2: Prep the Vegetables

Colorful bell peppers not only make this dish visually appealing but also add crunch and natural sweetness.

1. Thinly slice bell peppers and onion into strips.

2. Mince garlic and ginger finely. Fresh ginger is crucial—it adds that characteristic depth of flavor.

3. Chop green onions for garnish. Separate white and green parts if preferred (white for stir-frying, green for topping).

Step 3: Make the Stir-Fry Sauce

A good sauce is what brings the stir-fry together. You want spicy, tangy, savory, and just a touch of sweetness.

1. In a small bowl, combine soy sauce, oyster sauce, hoisin, chili garlic sauce, rice vinegar, and brown sugar.

2. Add cornstarch and water or chicken broth.

3. Mix well to dissolve the sugar and cornstarch completely.

Step 4: Cook the Stir-Fry

This is the most exciting and fast-paced part—stir-frying is all about high heat and quick cooking.

1. Sear the Chicken:

• Heat 1 tbsp oil in a wok or large skillet over medium-high heat until hot but not smoking.

• Add the marinated chicken in a single layer. Don’t overcrowd the pan; cook in batches if necessary.

• Let the chicken sear undisturbed for 1–2 minutes, then stir-fry for another 2–3 minutes until fully cooked.

• Remove chicken from the pan and set aside.

2. Stir-Fry the Veggies:

• In the same pan, add the remaining 1 tbsp oil.

• Add garlic and ginger; stir quickly for 20–30 seconds until fragrant.

• Add sliced bell peppers and onions. Stir-fry for 2–3 minutes. You want the vegetables to be crisp-tender, not soggy.

3. Combine Chicken and Sauce:

• Return the chicken to the pan.

• Give the sauce a final stir (cornstarch tends to settle) and pour it into the skillet.

• Toss everything together to coat evenly. Let the sauce bubble and thicken—about 1–2 minutes.

4. Garnish and Serve:

• Remove from heat and top with green onions and sesame seeds.

• Serve immediately over rice, noodles, or in lettuce cups.

Variations

Low-Carb / Keto:

• Skip the sugar or use a keto-friendly sweetener like erythritol.

• Serve over cauliflower rice or zucchini noodles.

Vegetarian Version:

• Replace chicken with tofu or tempeh.

• Use vegetarian oyster sauce (mushroom-based).

Add More Veggies:

• Broccoli florets, snap peas, mushrooms, or bok choy work well.

• Add carrots for extra color and crunch.

Noodle Stir-Fry:

• Add cooked soba, udon, or lo mein noodles at the end and toss with sauce and chicken.

Tips & Tricks for Stir-Fry Success

• Prep everything first. Stir-frying happens fast, so have all ingredients ready to go before you start cooking.

• Cut meat and veggies evenly. Uniform size ensures even cooking.

• High heat is key. Stir-frying is all about fast cooking over high heat to maintain crisp textures and bold flavors.

• Dry your veggies. If your vegetables are wet, they’ll steam instead of sear.

• Use a wok if you have one. Its shape makes it easier to stir-fry at high heat.

What to Serve With Stir-Fry

• Steamed Jasmine or Basmati Rice – Absorbs the sauce beautifully.

• Brown Rice or Quinoa – For added fiber and nutrition.

• Stir-Fried Noodles – Add cooked noodles directly to the stir-fry.

• Lettuce Wraps – Low-carb, crunchy, and refreshing.

• Egg Rolls or Spring Rolls – For a complete takeout-style dinner at home.

Make-Ahead and Storage

Meal Prep:

• Store individual portions in airtight containers with rice or noodles.

• Lasts up to 4 days in the refrigerator.

Freezing:

• Freeze stir-fry (without rice) in freezer bags for up to 2 months.

• Thaw overnight in the fridge and reheat gently on the stovetop or microwave.

Reheating:

• Microwave: 1–2 minutes on high.

• Stovetop: Medium heat, add a splash of water or broth to loosen the sauce.

Conclusion

The Spicy Bell Pepper Chicken Stir-Fry is the perfect example of how simple ingredients can create explosive flavors. It’s fast, versatile, and endlessly customizable. Whether you like it blazing hot or just mildly spiced, this dish can flex to suit your tastes.