Chicken and Bell peppers Stir-fry

Chicken and bell peppers stir-fry is a quick and easy meal ;

made up of thinly sliced chicken breast/boneless thighs,

sauteed with red, green yellow bell peppers in a flavor rich sweet and savory sauce!

Ingredients for the Chicken stir fry 

– 250 grams boneless chicken breast/ thighs
– 1 red bell pepper
– 1 green bell pepper
– 1 yellow bell pepper
– 1 large onion
– 3 tablespoons vegetable oil for stir frying

for the marinade sauce
– 1 tablespoon water
– 2 tablespoons soy sauce
– 1 teaspoon wine vinegar or lemon juice
– 1 teaspoon vegetable oil
– 1 teaspoon corn starch

stir fry sauce
– 1/4 cup chicken stock
– 2 tablespoons soy sauce
– 1 teaspoon wine vinegar or lemon juice
– 2 teaspoons vegetable oil
– 1 tablespoon corn starch
– 1 tablespoon brown sugar
– 1 tablespoon garlic- ginger paste
– 1 tablespoon ground pepper(to taste)

One of the many blessings of having friends from around the world is that I get to try out and enjoy recipes from various ethnicities.

I can’t rememeber the last time I ordered chicken and bell pepper stir fry or any stir fries at all at my local Chinese restaurant. Like seriously who needs takeout when you can prepare and make it so easily and quickly in the comfort of your home;

And did I mention that it tastes even better.

HOW DO YOU MAKE CHICKEN AND BELL PEPPER STIR-FRY?

This meal is prepared with a combination of red , green and yellow bell peppers. I used the three types because I like the burst of colors in the dish. But feel free to make do with what ever color you have.
If you want extra colors,you can also add carrots cut in julienne(strips), tomatoes for a pop of red and of course for green, you can add broccoli, green beans or asparagus.

I started out the recipe by thinly slicing the chicken. I used chicken breast, but most times a combination of chicken breast and boneless chicken thighs is the best bet.

–CLICK VIDEO BELOW TO WATCH HOW EASY AND QUICK TO PREPARE THIS MEAL–

I also sliced the bell peppers and red onions; any type of onion will be fine too.

Then I went ahead and prepared a marinade sauce using water, soy sauce, wine vinegar, vegetable oil and corn starch in which I marinated the chicken for 15 to 30 minutes. Honestly I had extra time today, but on normal days, I just leave it in there while I prep the veggies or use immediately if the veggies are already sliced.

The next step is to mix up the stir fry sauce. This is almost the same as the marinade sauce but with an extra addition of chicken stock, brown sugar, garlic- ginger paste and ground pepper(to taste).

I then sauteed the red onions with the bell peppers for 2 minutes , took them out and ”velvet” the chicken.

-Velveting is a famous technique used in chinese restaurants to tenderize and impart flavor into the chicken or meat, before other ingredients are added to it.

I then return the veggies back into the pan with the chicken and finish up with the stir fry sauce.
And after 2 more minutes of stir frying , our meal is ready

I like to serve chicken bell pepper stir-fry with some rice, but the children prefer it with their noodles or spaghetti.
Which ever one you choose, I assure you of a delicous tasty flavor bursting experience.

Chicken and Bell peppers Stir fry- easy sweet & savoury

Yield: 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This chicken and bell pepper stir fry is a quick and easy meal ;made up of thinly sliced chicken breast/boneless thighs, sauteed with red, green yellow bell peppers in a flavor rich sweet and savory sauce!

See also  Minced Meat and Cabbage Stew

Print

Ingredients

• 250 grams boneless chicken breast/ thighs
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 large onion
• 3 tablespoons vegetable oil for stir frying
• FOR THE MARINADE SAUCE
• 1 tablespoon water
• 2 tablespoons soy sauce
• 1 teaspoon wine vinegar or lemon juice
• 1 teaspoon vegetable oil
• 1 teaspoon corn starch
• FOR THE STIR FRY SAUCE
• 1/4 cup chicken stock
• 2 tablespoons soy sauce
• 1 teaspoon wine vinegar or lemon juice
• 2 teaspoons vegetable oil
• 1 tablespoon corn starch
• 1 tablespoon brown sugar
• 1 tablespoon garlic- ginger paste
• 1 tablespoon ground pepper(to taste)

Instructions

1. Slice the chciken breast/thighs into thin strips; also slice the green bell peppers and red onions in julienne(long strips)
2. Prepare the marinade sauce using 1 tablespoon water, 2 tablespoons soy sauce, 1 teaspoon wine vinegar or lemon juice, 1 teaspoon vegetable oil and 1 teaspoon corn starch. Mix
3. Add the chicken strips ,mix until well combined, cover and let it marinade for 15 to 30 minutes; or use immediately
4. Prepare the stir fry sauce by mixing 1/4 cup chicken stock, 2 tablespoons soy sauce, 1 teaspoon wine vinegar or lemon juice, 2 teaspoons vegetable oil, 1 tablespoon corn starch, 1 tablespoon brown sugar, 1 tablespoon garlic- ginger paste and 1 tablespoon ground pepper(to taste).
5. Heat up 1 tablespoon vegetable oil, add the sliced onion and stir fry until transluscent, add the sliced peppers and stir fry for 2 minutes. Transfer into a bowl and set aside.
6. Heat up 1 tablespoon of vegetable oil until hot, add the marinated chicken strips, stir fry until all the strips are seared and cooked, add the vegetables, mix and add the stirfry sauce; stir fry until the sauce thickens.
7. Serve and enjoy.

Notes

In the absence of chicken stock, you can dissolve a tablespoon of chicken stock cubes in 1/4 cup water and use instead.