Chicken and Pepper Stir Fry Over Rice
This quick and flavorful chicken stir fry combines tender chicken breast, colorful bell peppers, and a rich savory sauce served over steamed rice – all made in under 30 minutes!
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.
Video
https://youtube.com/watch?v=XiJPfwKiRwQ%3Ffeature%3Doembed
Notes
Store leftovers up to 3 days in the fridge. Reheat gently with a splash of water. Adds broccoli or snap peas for variation. Sub chicken thighs if preferred.