Description
A quick and flavorful garlic chicken stir-fry with green peppers served over rice.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (or thighs), sliced into thin strips
- 2 large green bell peppers, sliced into strips
- 6–8 garlic cloves, sliced (or 4 cloves minced if you prefer)
- 2 tbsp vegetable oil (or avocado oil), divided
- 2 cups cooked white rice (for serving)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp brown sugar (or honey)
- 1/2 cup chicken broth (or water)
- 1 tsp cornstarch (mixed with 1 tbsp water to make a slurry)
- 1/2 tsp sesame oil (optional)
- Pinch of black pepper
Instructions
- Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, vinegar, brown sugar, and chicken broth. Stir in the cornstarch slurry. Set aside.
- Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry 3–5 minutes until mostly cooked through and lightly browned. Remove to a plate.
- Stir-fry peppers & garlic: Add remaining 1 tbsp oil. Toss in sliced green peppers and stir-fry 2–3 minutes until crisp-tender. Add sliced garlic and cook 30–60 seconds until fragrant (don’t let it burn).
- Combine & sauce: Return chicken to the pan. Pour in the sauce and toss everything together. Cook 1–2 minutes until the sauce turns glossy and coats the chicken and peppers.
- Serve: Spoon over warm rice and drizzle any extra sauce from the pan on top.
Notes
- Slice chicken thinly for quick cooking.
- Adjust garlic quantity based on preference.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg