Easy Chicken Bell pepper Stir-Fry – A mouthwatering, colorful dinner loaded with healthy protein and veggies all prepared in one skillet—you won’t want to miss this dish! Quick, easy, and delicious.
Easy Chicken Stir-Fry
This chicken and vegetable stir fry make a simple, impressive dish, and my family loves it so much. You can also try adding bean sprouts, bamboo shoots, or snap peas. It’s also perfect for using up your odds and ends produce! You can never go wrong with this.
I am a huge fan of one-skillet dinners and make them at least twice a week. Meals like Shrimp stir-fry, Chicken stir fry with spinach, chicken stir fry in tomato sauce, and beef stir-fry are what get me through the busy week.
With this recipe, you can feed a family of four to five. All you need is chicken, vegetables and 20 minutes and just in case you don’t have chicken, you can make this using beef. See how I made it here.
How to make chicken bell peppers Stir-fry
This bell pepper chicken stir fry is about as easy as it gets:
- It starts with chicken breast cut into strips. Chicken thighs also work well. I like to season my chicken first and then brown them. As the chicken browns, they create a layer of flavor in the skillet.
- I then stir in the veggies. These veggies pick up some of that flavor from the chicken and then develop their own.
- Finally, the slurry and the chicken broth is added, and the stir fry is simmered down until the desired thickness is reached.
Note: I added lots of chicken stock to this stir fry in order to create lots of sauce. If you like your stir fry less saucy feel free to reduce the chicken stock.
How long to make Easy Chicken Stir Fry?
This recipe takes about 20 minutes from start to finish.
What to serve with Chicken Stir Fry?
Serve it over white or brown rice, pasta, couscous or with any other grain!
Does Chicken Stir Fry keep well?
These flavors can certainly combine more in the fridge, but this dish is best enjoyed within a few days of making it.
I used chicken breasts for this recipe, however, the darker parts of Chicken can also be used if preferred.
For a little bit of sweetness you can add a tablespoon of sugar or honey.
I added lots of chicken stock to this stir fry in order to create lots of sauce. If you like your stir fry less saucy feel free to reduce the chicken stock.
Easy Chicken Vegetable Stir-Fry
- 1½ lb chicken breast
- 1 red bell pepper
- 1 green bell pepper
- 1 large onion
- 1 tbsp soy sauce
- black pepper
- ½ Tbsp ginger minced
- 2 cloves garlic minced
- 2 tbsp oil
- 1½ tbsp Cornflour
- 1½ cups chicken stock
- 1 Habanero pepper minced
- Salt to taste
- Cut the chicken into strips. Clean if you choose to and pat it dry thoroughly.
- Season the chicken with salt, black pepper, and paprika. Set aside
- Preheat the oil in a pan, add the chicken and cook until for about 3 to 4 minutes on each side.
- Add the bell peppers, onions, ginger, garlic, and minced habanero pepper. Cook for a minute to two.
- Make the cornstarch slurry by mixing the cornstarch together with one and a half tablespoon of chicken broth. Mix until the cornstarch is completely dissolved.
- Add the cornstarch slurry and the remaining chicken broth inside the chicken. Add the soy sauce and leave to cook for about 5 minutes.
- Garnish with parsley if desired.
If you make this Chicken Bell pepper Stir-Fry, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen