Quick Pepper Chicken Stir Fry (Printable)

Tender chicken and crisp bell peppers in a savory soy-hoisin glaze, ready in 25 minutes for a quick weeknight meal.

# What You'll Need:

→ Chicken

01 - 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

→ Sauce and Seasonings

08 - 2 tablespoons soy sauce (use gluten-free if needed)
09 - 1 tablespoon oyster sauce
10 - 1 tablespoon hoisin sauce
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon freshly ground black pepper
13 - 1 teaspoon cornstarch
14 - ¼ cup water
15 - 1 tablespoon sesame oil
16 - 1 tablespoon vegetable oil

# How To Make It:

01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, black pepper, cornstarch, and water until smooth. Set aside.
02 - Heat vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken and stir fry for 3 to 4 minutes until golden and just cooked through. Transfer to a plate and set aside.
03 - In the same wok, add sesame oil. Stir fry the onion and bell peppers for 2 to 3 minutes until tender-crisp. Add minced garlic and cook for 30 seconds until fragrant.
04 - Return the chicken to the wok and pour in the prepared sauce. Toss everything together and stir fry for 2 to 3 minutes until the sauce thickens and evenly coats all ingredients.
05 - Garnish with sliced spring onions and serve immediately with steamed jasmine rice or noodles.

# Tips from dashanddishes:

01 -
  • The sauce clings to every strip of chicken and pepper like it was meant to be there, creating glossy, caramelized edges that disappear fast.
  • It turns basic pantry sauces into something that tastes like you spent hours, but the whole thing is done before your rice finishes steaming.
02 -
  • Do not crowd the wok when searing the chicken because steam builds up and you lose that gorgeous golden crust.
  • Have every ingredient prepped and measured before you turn on the heat because once the wok is hot, things move fast and there is no time to mince garlic mid stir fry.
03 -
  • Let the wok sit over high heat for a full minute before adding oil so the metal is screaming hot and the chicken sears on contact instead of sticking.
  • Slice the chicken slightly frozen or very firm from the fridge because it makes paper thin, even strips possible with almost no effort.

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