Chicken and Bell Pepper Stir-Fry with Rice

Name: Chicken and Bell Pepper Stir-Fry with Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces; 2 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp sesame oil; 2 tbsp vegetable oil, divided; 1 large red bell pepper, cored and thinly sliced; 1 large yellow bell pepper, cored and thinly sliced; 1 large green bell pepper, cored and thinly sliced; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1/2 cup chicken broth; 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tsp sugar; 1/4 tsp red pepper flakes (optional); 3 cups cooked white rice, for serving; 2 green onions, sliced, for garnish

MediumAsianPrep: 15 minutesCook: 20 minutesServes 4

Quick and vibrant stir-fry featuring succulent chicken breast and colorful bell peppers, served over fluffy rice for a complete meal.

Chicken and Bell Pepper Stir-Fry with Rice

Ingredients

•1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
•2 tbsp soy sauce
•1 tbsp cornstarch
•1 tbsp sesame oil
•2 tbsp vegetable oil, divided
•1 large red bell pepper, cored and thinly sliced
•1 large yellow bell pepper, cored and thinly sliced
•1 large green bell pepper, cored and thinly sliced
•1 medium onion, thinly sliced
•3 cloves garlic, minced
•1-inch piece fresh ginger, grated
•1/2 cup chicken broth
•2 tbsp oyster sauce
•1 tbsp rice vinegar
•1 tsp sugar
•1/4 tsp red pepper flakes (optional)
•3 cups cooked white rice, for serving
•2 green onions, sliced, for garnish

Dietary Info

Dairy-free

Instructions

1
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, cornstarch, and sesame oil. Toss to coat evenly and set aside to marinate for at least 10 minutes.
2
Prepare the stir-fry sauce: In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, chicken broth, oyster sauce, rice vinegar, sugar, and red pepper flakes (if using). Set aside.
3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
4
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onion and stir-fry for 3-5 minutes, until crisp-tender. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
5
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared stir-fry sauce. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and coats the chicken and vegetables.
6
Serve the Chicken and Bell Pepper Stir-Fry immediately over hot cooked white rice, garnished with sliced green onions.

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