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
Scale
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.
