Description
A quick and colorful stir fry featuring tender chicken breast and vibrant bell peppers in a simple, savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb Chicken breast or chicken thighs, sliced thin
- 3 medium Bell peppers, any colors, sliced (A mix of red and yellow is ideal.)
- 1 medium Onion, sliced (Optional, but recommended.)
- 2 cloves Garlic, minced
- 1 inch Fresh ginger, minced (Or use ginger paste.)
- 2 tablespoons Oil for cooking (Avocado or olive oil works well.)
- 1/4 cup Soy sauce or low sodium soy sauce
- 1 tablespoon Rice vinegar or lemon juice
- 1 tablespoon Honey or brown sugar (Just a little for sweetness.)
- 1 teaspoon Cornstarch (For thickening the sauce.)
- to taste Black pepper and salt
Instructions
Preparation
- Slice the chicken thin so it cooks fast and stays juicy.
- Mix a quick sauce in a small bowl using soy sauce, rice vinegar, honey, cornstarch, and water.
- Heat a large pan or wok until hot, then add a little oil.
Cooking
- Add the chicken in a single layer and let it cook without stirring for about 2 minutes.
- Toss the chicken and cook until mostly done.
- Push the chicken to the side and add the sliced peppers and onions. Cook for 3 to 4 minutes until crisp.
- Add garlic and ginger for the last 30 seconds to avoid burning.
- Pour in the sauce and stir until it thickens and coats everything.
- Taste and adjust the seasoning to your liking.
Notes
Serve with rice, cauliflower rice, or noodles. Leftovers store well in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Main Course
- Cuisine: asian, Chinese