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Pepper Chicken Stir Fry is so easy to make and you only have to dirty one pan! Dinner is ready in under 30 minutes.
For some other yummy stir fry recipes try Cashew Nut Chicken, General Tso Chicken and Mongolian Beef.
Dinner in 30 Minutes
My least favorite thing about cooking dinner every night is deciding what to make. When the kids were at home I would make each of them pick one thing they wanted for dinner that week. (I did retain final approval)
Now that it is just Jim and I at home I only have one person to ask. Nine times out of ten when I ask my husband what he wants for dinner his answer is stir fry. The best part of stir fry is that it comes together quickly and dinner is ready in under 30 minutes.
What Vegetables are Best in Stir Fry?
For this recipe I used red peppers, onions and broccoli but you can easily sub in whatever vegetables you have in your fridge.
Other vegetables that work great are zucchini, carrots, green onions, pea pods, cabbage, spinach, asparagus and mushrooms.
Can I Use Frozen Vegetables in Stir Fry?
Using frozen vegetables is fine you will just need to cook them. a little longer when added in frozen.
One of the other reasons I like a good stir fry is that it is usually a complete meal. You’ve got your protein, your veggies and a starch when you serve it over rice. Add in a yummy sauce and you’ve got dinner. For this recipe I used plum sauce which is readily available in the Asian aisle of the grocery store. If you can’t find plum sauce you can substitute Hoisin sauce which is a bit spicer than the sweeter plum sauce but works fine.
How to Make Chicken Stir Fry
The process is very simple and usually the most time consuming part of the process is the chopping of the vegetables.
- Prep your meat and vegetables cutting them into bite size pieces.
- Add oil into pan and heat. Add chicken and cook until cooked through. Remove chicken from pan and set aside.
- Add in your vegetables and saute until crisp tender. Remove veggies from pan.
- Mix together your sauce using a combination of chicken broth, starch, plum sauce, Worcestershire sauce and soy sauce. Add into pan and cook until thickened.
- Add back in your veggies and chicken and stir to coat and heat through.
- I love that everything is cooked in the same pan!
- Garnish your stir fry with some sesame seeds or you could add on some chow mein noodles, peanuts, cashews or almonds for a little crunch.
What to Serve with Stir Fry
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Pepper Chicken Recipe
Pepper Chicken Stir Fry
Ingredients
- 2 boneless, skinless chicken breasts cut into thin strips or bite size pieces
- 1 tsp fresh ginger minced
- 2 tsp garlic mined
- 2 Tbsp canola oil divided
- 1 red pepper seeded and cut into thin slices.
- 1 medium onion cut into thin slices
- 1 cup broccoli florets
- 1 cup chicken broth
- 1 Tbsp cornstarch
- 2 Tbsp plum sauce
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp soy sauce
- sesame seeds for garnish
Instructions
- Combine chicken, ginger and garlic and set aside while you chop veggies.
- Heat 1 Tbsp oil in pan and cook chicken until done. Remove from pan.
- Add remaining 1 Tbsp oil and stir fry veggies until crisp tender.
- Remove veggies from pan
- Combine broth, cornstarch, plum sauce, Worcestershire sauce and soy sauce.
- Pour into pan and cook over medium heat until thickened and bubbly.
- Add chicken and vegetables back into pan with sauce and cook until coated and heated through.
- Serve over rice and top with sesame seeds, chow mein noodles, cashews, peanuts or almonds.
Nutrition Facts:
Originally posted February 21, 2014
Diane Reagan says
This is good but we make this all the time but with sesame oil +peanut oil not canola. Also we add in a can of bean sprouts and a can of pineapple chunks . Sometimes a can of those baby ears of corn . A couple shakes of 5 spice powder too .A red pepper and a green pepper. Shredded carrots work also , my favorite.
Judi kohigashi says
Trying it today. Adjusting portions for single serving size..
Gemma says
Thank you 🙂
gemma says
hi how many does this serve?
Leigh Anne says
Gemma, it serves four
Liz says
I like this recipe too, Leigh Anne. Thank you.