Easy Chicken and Bell Pepper Stir-Fry · PrimedTable
Chinese🥩 Meat
Easy Chicken and Bell Pepper Stir-Fry
⏱ 20 min
A simple stir-fry featuring tender, juicy chicken breast, crisp bell peppers, and a glossy savory sauce. High in protein, nutritious, and ready in just 20 minutes.
High-protein
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Adapted from a video by Aaron and Claire
The Easiest Chicken & Vegetable Stir-Fry in 20 Minutes l Chicken and Peppers
▶ Tap a timecode to jump to roughly that moment in the video.
1
Cut 1 pound of chicken breast into bite-sized pieces, slicing against the grain for maximum tenderness.
2
In a bowl, combine the chicken with 0.5 tbsp soy sauce, 1 tbsp Shaoxing wine, 0.5 tsp white pepper, 1 tbsp cornstarch, 0.25 tsp baking soda, and 1 tbsp neutral oil. Mix thoroughly, then massage the marinade into the chicken.
3
Place the marinated chicken in the refrigerator for about 10 minutes.
4
While the chicken chills, prep the vegetables: cut about 3 cups of bell peppers (assorted colors) into bite-sized pieces.
5
Slice the white parts of the green onions into thin strips and cut the green parts into 2-inch pieces. Set aside separately.
6
Smash and finely chop 3 cloves of garlic, then grate about 1 teaspoon of fresh ginger.
7
Prepare the sauce in a small bowl by combining 1 tbsp soy sauce, 1 tbsp oyster sauce, 0.5 tsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine, 1 tbsp chicken bouillon powder, 0.25 cup water, and 1 tbsp cornstarch. Stir well.
8
Heat a large wok or pan over high heat with 2 tablespoons of oil. Once very hot, add the marinated chicken and spread it out evenly. Sear for 1-2 minutes until the bottom turns golden brown.
9
Flip the chicken and stir-fry for about 3 minutes until cooked through. You can verify doneness by cutting into the thickest piece.
10
Remove the cooked chicken from the wok and set aside on a plate.
11
Add 1 tablespoon of oil to the same wok and heat over medium heat. Once hot, add the white parts of the green onions, garlic, and ginger, stirring for about 1 minute to create an aromatic oil.
12
Increase the heat to high, add the bell peppers, and stir-fry for about 1 minute until they're well coated with the aromatic oil.
13
Return the cooked chicken to the wok and stir-fry together for about 30 seconds.
14
Give the sauce a quick stir to fully incorporate the cornstarch at the bottom, then pour it into the wok. Stir everything together for about 1 minute until the sauce thickens and coats all ingredients.
15
Turn off the heat, add the reserved green parts of the green onions and 2 teaspoons of sesame oil, then give it a final mix.
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