Chicken and Bell Pepper Stir Fry

5 from 1 vote

Chicken and Bell Pepper Stir Fry

A simple chicken and bell pepper stir fry that's easy to make with everyday ingredients. It's fast, flavorful, and packs protein and veggies into one cozy bowl!

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: American, Asian

Keyword: chicken and bell pepper stir fry, chicken and pepper stir fry, chicken pepper stir fry

Servings:

Calories: 356kcal

Author: Monica Lensink

Ingredients

2 boneless, skinless chicken breasts
3 Tablespoons cornstarch divided
kosher salt and black pepper
avocado, canola, or vegetable oil
1/3 cup low-sodium chicken broth
1/4 cup honey
3 Tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger or a cube, see note
1/2 teaspoon garlic powder
1/2 medium onion chopped into bite-sized chunks (about 1.25" each)
2 large bell peppers seeded and chopped into bite-sized chunks (about 1.25" each)
1/2 cup roasted cashews optional
rice, green onions, and sesame seeds for serving

Instructions

Cut chicken into bite-sized pieces (about 1”) and place in a large bowl. Sprinkle with 2 Tablespoons of the cornstarch, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until the chicken is evenly coated.
2 boneless, skinless chicken breasts, 3 Tablespoons cornstarch, kosher salt and black pepper
Set a large wok or skillet over medium-high heat and add a generous drizzle of oil. When it starts to shimmer, add half the chicken. Cook for 2-3 minutes without touching, until one side is golden, then turn frequently as it browns for another couple of minutes, until each piece is cooked through. Transfer cooked chicken to a paper towel-lined plate, set aside, and repeat with remaining chicken.
avocado, canola, or vegetable oil
While the chicken cooks, make the sauce. Combine broth, honey, soy sauce, vinegar, sesame oil, ginger, garlic powder, and remaining 1 Tablespoon cornstarch in a large liquid measuring cup. Whisk and set aside.
1/3 cup low-sodium chicken broth, 1/4 cup honey, 3 Tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon grated fresh ginger, 1/2 teaspoon garlic powder
After removing the last pieces of chicken, add onions to the pan. Saute for 1-2 minutes, then add peppers and cook for another 2-3 minutes, until tender-crisp.
1/2 medium onion, 2 large bell peppers
Return chicken to the pan, followed by the sauce. Bring the liquid to a simmer and let it bubble for 2-3 minutes, stirring frequently, until it thickens as much as you like. Turn off the heat and stir in cashews if desired.
1/2 cup roasted cashews
Serve over rice or noodles, with optional sprinkles of green onions and sesame seeds. Enjoy!
rice, green onions, and sesame seeds

Notes

Sauce: If the sauce separates a lot while you cook the veggies, give it another quick stir or whisk before pouring over the chicken.
Rice Vinegar: Apple cider vinegar is a good substitute if needed.
Ginger: I nearly always use a cube of frozen ginger—one small cube is typically equal to 1 tsp. fresh grated, and they are sold in a small tray near veggies in most freezer aisles.
Veggies: This is really flexible; additional or substitute veggies can include snow peas, shredded carrots, mushrooms, canned water chestnuts, etc.
Storage: Leftovers keep at least 3-4 days. Store individual servings in airtight containers in the refrigerator. Keep some cashews separate to add just prior to eating so they stay crunchy.
Reheating: Warm in the microwave or over medium-low heat on the stovetop. Add a very small splash of water or broth only if the sauce still seems too thick after heating.
Recipe: This recipe was originally published in January 2023 and has been tweaked to use honey in the sauce and switch the order of preparing the chicken and veggies, which I have found yields a more straightforward process.

Nutrition