If you’re craving a meal that bursts with flavor, color, and a perfect touch of heat, then this Spicy Pepper Chicken Stir-Fry with Rice Recipe is going to become your new favorite go-to. Imagine tender chicken breast pieces cooked to juicy perfection, tossed with crisp, vibrant green and red bell peppers, all wrapped in a savory, spicy sauce that clings beautifully to every bite. Served atop steaming basmati or jasmine rice, it’s a fuss-free dish that delivers maximum satisfaction, comforting and exciting your taste buds at the same time.
Ingredients You’ll Need
The beauty of this Spicy Pepper Chicken Stir-Fry with Rice Recipe lies in its simplicity. Each ingredient plays a crucial role in layering flavors, contributing textures, or adding that pop of color that makes the dish so inviting. These ingredients are pantry-friendly, easy to find, and together, they create a knockout combination.
- Chicken breast: Choose fresh chunks to ensure juicy, tender bites that soak up all the sauce deliciously.
- Olive or sesame oil: Both oils offer distinct richness; sesame oil adds a toasty depth while olive oil keeps it light.
- Garlic (minced): A fragrance powerhouse, garlic builds the savory base right from the start.
- Onion slices: These caramelize slightly to add natural sweetness and texture contrast.
- Green and red bell peppers (sliced): Not just for color, they provide crisp freshness and a subtle sweetness that balances the heat.
- Soy sauce: The salty umami backbone that ties all the flavors together effortlessly.
- Chili flakes or crushed red pepper: This is where the signature spice comes from, giving the stir-fry its fiery kick.
- Cornstarch slurry: Used to thicken the sauce into a glossy coating that clings to every ingredient.
- Steamed basmati or jasmine rice: The perfect, fluffy canvas to soak up all those delicious juices.
- Fresh parsley (for garnish): A lightly herbaceous finish that freshens each bite and adds a lovely pop of green.
How to Make Spicy Pepper Chicken Stir-Fry with Rice Recipe
Step 1: Heat the Oil
Start by warming your choice of olive or sesame oil in a wok or large skillet over medium-high heat. The right amount of heat here is key—it ensures that your garlic and onions cook quickly without burning, setting the foundation for your stir-fry’s vibrant flavors.
Step 2: Sauté Garlic and Onion
Add the minced garlic and sliced onions to the hot oil. Stir them frequently as they soften and release their irresistible aroma. This step infuses the oil with flavor, which will then get absorbed by the chicken and vegetables.
Step 3: Cook the Chicken
Next, toss in the chicken breast chunks. Cook them evenly, stirring often, until they develop a golden brown exterior and are just cooked through. This browning not only builds flavor but seals in the chicken’s moisture, giving you juicy, tender pieces.
Step 4: Add Bell Peppers
In go the beautiful green and red bell pepper slices. Stir-fry them just until they soften slightly but still retain a bit of crispness. This contrast in texture makes every bite bright and exciting while adding wonderful color to the dish.
Step 5: Bring in the Sauce and Spice
Pour soy sauce over the stir-fry and sprinkle in chili flakes or crushed red pepper to your heat preference. Finally, introduce the cornstarch slurry. Stir continuously as the sauce thickens, turning glossy and clinging perfectly to the chicken and veggies. This luscious finish is what makes the dish truly mouthwatering.
Step 6: Serve Over Rice
Plate your spicy pepper chicken stir-fry atop warm steamed basmati or jasmine rice. This creates a comforting, complete meal that balances the spicy, savory flavors with fluffy, fragrant grains.
How to Serve Spicy Pepper Chicken Stir-Fry with Rice Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of green that visually lifts the entire plate. The fresh herbaceous note of parsley also balances the heat and savory depth, making each bite feel fresh and vibrant. You might also try a few toasted sesame seeds for a subtle crunch and nutty aroma.
Side Dishes
This dish shines on its own but pairs wonderfully with simple sides like steamed baby bok choy, a crisp cucumber salad, or even a refreshing Asian slaw. These sides introduce crunchy textures and cool elements that contrast nicely with the bold flavors of the stir-fry.
Creative Ways to Present
Looking to wow your guests? Serve the stir-fry family-style in a colorful bowl surrounded by side dishes, letting everyone help themselves. Or pack this Spicy Pepper Chicken Stir-Fry with Rice Recipe into a bento box for a lunch that’s as visually appealing as it is delicious. For a fun twist, try spooning it into lettuce wraps for little handheld flavor bombs.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Pepper Chicken Stir-Fry with Rice Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Store the stir-fry and rice separately if possible to maintain the best texture.
Freezing
You can freeze the chicken stir-fry for up to 2 months. Pack in a freezer-safe container and thaw overnight in the fridge before reheating. The rice freezes well too but might be best reheated with a sprinkle of water to regain its fluffy texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally to warm evenly and prevent sticking. Adding a splash of water or broth helps loosen the sauce and keeps everything moist and delicious. Microwave reheating works too—cover loosely and stir halfway through.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs have a richer flavor and stay juicy, which pairs beautifully with the spicy, savory sauce in this recipe. Just adjust cooking time slightly to ensure they are cooked through.
How spicy is this dish, and can I adjust it?
The heat level depends on how much chili flakes or crushed red pepper you add. Feel free to reduce or increase the amount to suit your taste buds—you’re in full control of the spice.
Is there a vegetarian version of this recipe?
Yes! Swap the chicken for firm tofu or tempeh and use vegetable oil in place of sesame oil for a delicious vegetarian spin. The sauce and veggies remain the same, delivering bold flavors without the meat.
What rice works best with this stir-fry?
Basmati and jasmine rice are both excellent because they are fragrant and have a fluffy texture that soaks up the sauce wonderfully. Feel free to experiment with brown rice or cauliflower rice for a healthier twist.
Can I prepare parts of this recipe in advance?
Definitely. You can slice the vegetables, marinate the chicken with soy sauce and chili flakes, and even cook the rice a day ahead to save time on busy nights.
Final Thoughts
This Spicy Pepper Chicken Stir-Fry with Rice Recipe is a true crowd-pleaser that’s quick to prepare yet brimming with exciting flavors. It’s perfect for those evenings when you want something comforting but full of punch. I encourage you to give it a try, customize it to your liking, and enjoy every single vibrant, spicy, satisfying bite. Trust me, once you make it, it’ll be hard to put down the wok and the recipe file!
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Spicy Pepper Chicken Stir-Fry with Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
This Spicy Pepper Chicken Stir-Fry with Rice is a vibrant and flavorful dish combining tender chicken breast chunks stir-fried with colorful bell peppers, aromatic garlic and onion, and a kick of chili flakes. Tossed in a savory soy sauce and thickened with a cornstarch slurry, this quick and easy stir-fry is perfect for a satisfying weeknight dinner served over fragrant steamed basmati or jasmine rice, garnished with fresh parsley for a hint of freshness.
Ingredients
Chicken and Vegetables
- 1 lb chicken breast, cut into chunks
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
Sauce and Seasoning
- 2 tablespoons olive oil or sesame oil
- 3 tablespoons soy sauce
- 1 teaspoon chili flakes or crushed red pepper (adjust to taste)
- 1 tablespoon cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
Others
- 2 cups steamed basmati or jasmine rice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the oil: Heat olive or sesame oil in a wok or large skillet over medium-high heat until hot but not smoking to prepare for stir-frying.
- Sauté garlic and onion: Add minced garlic and sliced onion to the hot oil and cook for about 2 minutes, stirring frequently until fragrant and slightly translucent.
- Cook the chicken: Add the chicken chunks to the pan and cook, stirring occasionally, until they turn golden brown and are cooked through, about 5-7 minutes.
- Add bell peppers: Stir in the sliced green and red bell peppers and cook for another 3-4 minutes until they soften slightly but retain some crunch.
- Stir in sauce and thicken: Pour in the soy sauce and sprinkle the chili flakes over the mixture. Then add the cornstarch slurry and stir well to thicken the sauce, cooking for an additional 1-2 minutes until glossy.
- Serve and garnish: Serve the spicy pepper chicken stir-fry hot over steamed basmati or jasmine rice and garnish with chopped fresh parsley for added flavor and color.
Notes
- You can adjust the amount of chili flakes according to your preferred spice level.
- Using sesame oil adds a nutty aroma that complements the stir-fry well.
- The cornstarch slurry is key to achieving a glossy, thickened sauce that coats the chicken and vegetables perfectly.
- For a gluten-free option, use tamari or gluten-free soy sauce.
- Leftovers store well in the fridge for up to 2 days; reheat gently on the stovetop or microwave.
