Description
A quick and flavorful chicken and bell pepper stir-fry served with rice, perfect for meal prep or a weeknight dinner.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken breast, cut into bite-size pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, chopped into chunks or sliced
- 1/2 medium onion, sliced (optional)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced (optional)
- 1 tbsp olive oil (or avocado oil)
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce (optional)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1/2 cup chicken broth (or water)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 3 cups cooked white rice (about 1 cup cooked per serving)
Instructions
- Cook rice according to package directions. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes until browned and cooked through.
- Add bell peppers and onion (if using). Stir-fry 3–4 minutes until slightly softened but still crisp.
- Add garlic and ginger (if using) and cook 30 seconds.
- Whisk soy sauce, oyster sauce, honey, vinegar, and broth. Pour into the skillet and simmer 1–2 minutes.
- Stir in cornstarch slurry and cook 1–2 minutes until the sauce thickens.
- Serve over rice or let cool slightly before sealing for meal prep.
Notes
- Adjust spice level by adding more or less red pepper flakes.
- Store leftovers in airtight containers for up to 3 days.
- Substitute chicken with tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg