Steam curls up from the valve and your stomach starts talking back. The valve hiss kinda tells you somethin real good is underway. You sense the broth depth mixing with the fresh peppers and chicken, makin your kitchen smell dang good. That pressure build inside the pot brings all the flavors so close it's like they’re having a party in there.
You catch the sound of the steam cues, a little hiss here and a pop there. It’s like the cooker’s speaking its own language, but all you gotta do is listen and know dinner is just minutes away. The slow release after cooking is like a little sigh of relief after a long day. You remember that feeling cause you spot your rice ready and your mouth already watering.
This Chicken and Pepper Stir Fry over Rice is the real star tonight. You get the tender chicken, the crunch from bell peppers, and that touch of sweet from onions that just makes it all sing. With the pressure cooker doing the heavy lifting, you know the results are gonna be juicy and packed with taste.
Why Your Cooker Beats Every Other Pot
- Pressure builds fast, so your meal cooks way quicker than on a stove.
- Steam cues like the valve hiss help you keep track without opening the lid.
- Moisture stays locked in making chicken super tender and juicy.
- The broth depth blends perfectly, no flavors get lost or watered down.
- Slow release lets flavors settle and thickens sauces just right.
- One pot to rule them all, makin cleanup a breeze after dinner.
- It’s kinda foolproof, so you can multitask while your food cooks.
What Goes Into the Pot Today
- 1 chicken breast, sliced thin for quick, even cooking.
- ¼ red onion cut into small pieces. Don't skip it cause it adds SO much flavor!
- Mixed bell peppers, green and red for that vibrant color and crisp taste.
- 4 cloves garlic minced, the garlic scent is the first step to yum.
- 4 tablespoons cooking oil split for stir-fry and browning.
- Seasonings like ⅛ teaspoon salt and a pinch of white pepper to balance flavors.
- Sauces including ½ tablespoon oyster sauce, 1 tablespoon light soy sauce, and a splash of water.
- 1 tablespoon cornstarch mixed with water to thicken the sauce up real nice.
- A touch of 1 teaspoon sugar to bring out that subtle sweetness.
Your Complete Cooking Timeline
First, slice the chicken breast into thin strips and set them aside so they’re ready to go.
Next, heat 2 tablespoons of cooking oil in your pan or wok over medium-high heat. Add minced garlic and sauté about 30 seconds till it smells amazing.
Add in the sliced chicken strips. Stir-fry until the chicken turns white and isn’t pink anymore, usually 5 to 6 minutes. Then take the chicken out and keep it warm.
Now, add the remaining 2 tablespoons of cooking oil to the pan. Toss in the red onion pieces and mixed bell peppers. Stir-fry those for 3 to 4 minutes till they’re just starting to get tender but still crisp.
Put the chicken back in the pan with the veggies. Sprinkle salt, white pepper, oyster sauce, and light soy sauce over everything. Stir well so all the flavors start mingling.
Let it cook another 2-3 minutes so the sauce thickens and covers each piece. Finish with a sprinkle of ground black pepper and serve right over hot steamed rice. You’re done and ready to eat!
Time Savers That Actually Work
- Slice the chicken the night before and keep it in the fridge to jumpstart your cooking.
- Use pre-minced garlic from the store if you’re in a rush; it still gets that garlicky good taste.
- Buy mixed bell peppers pre-cut in the produce aisle. Saves you peeling and chopping time.
- Cook your rice ahead and reheat it in the cooker while stir-frying the chicken and veggies.
- Set out all your sauces measured and ready so you don’t gotta fumble during cooking.
Your First Taste After the Wait
That first bite is like a flavor punch packed with tender chicken and that fresh crispness from the peppers. The sauce gets every part coated, so you catch the sweet and salty dance right on your tongue.
The red onion adds this little sweet peek behind the savory oyster and soy, making the whole thing balanced and dang tasty. You remember the garlic hint hanging out in the back, just enough to lift everything without overpower.
Finally, the rice soaking up all that sauce makes every spoonful warm and comforting. You feel like you made somethin fancy but without any fuss. It’s dinner you wanna eat every night kinda deal.
Your Leftover Strategy Guide
First, store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays juicy and veggies still have some crisp left.
If you’re freezing, put your stir fry in a freezer-safe container but know the peppers might get softer once thawed. It’s still good though, just a different texture after reheating.
Reheat gently in a pan or microwave with a splash of water to keep sauce from drying out. You wanna avoid overcooking it or your chicken might get tough.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yeah, thigh meat works fine and stays juicy. Just slice them thin so they cook evenly.
- What if I don’t have oyster sauce? You can swap it for hoisin or a bit extra soy sauce but the flavor changes a bit.
- Is it okay to add more vegetables? Definitely! Broccoli, snap peas, or carrots would all be great with this mix.
- How long do I pressure cook this stir fry? This recipe actually stir-fries mostly on the stove so you only use the pressure cooker for your rice or if you want to keep warm.
- Can I make it spicy? For sure, toss in some sliced chilies or add chili flakes when you add your sauces.
- What’s the best way to get rice fluffy? Follow your pressure cooker’s instructions on rice to water ratio. Usually, a bit less water than normal makes it less mushy.
For more tasty ideas, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe or our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for delicious homemade comfort food options.
Chicken and Pepper Stir Fry Over Rice
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 chicken breast sliced thin for quick, even cooking
- ¼ red onion cut into small pieces
- 1 mixed bell peppers green and red, sliced
- 4 cloves garlic minced
- 4 tablespoons cooking oil split for stir-fry and browning
- ⅛ teaspoon salt
- 1 pinch white pepper
- ½ tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 splash water
- 1 tablespoon cornstarch mixed with water
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon ground black pepper
- ½ tablespoon cornstarch to thicken sauce
- ⅓ cup water for sauce
Instructions
Instructions
- Slice the chicken breast into thin strips and set aside.
- Heat 2 tablespoons cooking oil in a pan over medium-high heat. Sauté minced garlic for 30 seconds until fragrant.
- Add chicken slices and stir-fry for 5-6 minutes until chicken turns white. Remove and set aside.
- Add remaining 2 tablespoons cooking oil to the pan. Toss in red onion and bell peppers. Stir-fry for 3-4 minutes until slightly tender.
- Return cooked chicken to the pan. Add salt, white pepper, oyster sauce, and light soy sauce. Stir to combine.
- In a bowl, mix remaining water, soy sauce, sugar, sesame oil, oyster sauce, cornstarch, and black pepper to form sauce.
- Add sauce into the pan. Stir and simmer for 2-3 minutes until thickened.
- Sprinkle with additional ground black pepper.
- Serve hot over steamed rice.
