This Chicken Bell Pepper Stir Fry is filled with tender pieces of chicken, crunchy bell peppers, and a rich, savory sauce come together in just 30 minutes to create a delicious stir fry that tastes just like takeout—but even better.
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Quick Chicken and Bell Pepper Stir Fry
This is a quick and flavorful meal to add to your dinner rotation! There are so many reasons to absolutely love it…
It is ready is under 30 minutes! When you have events going on in the evening it is important to have a quick and heathy meal you can make in a short amount of time. Like most stir fry recipes this one is cooked quick in the skillet!
It is better than order takeout! No extra ingredients or preservatives, it is made with fresh ingredients that you can find at your local grocers.
This stir fry is easily customizable, add different veggies that you see fit like greens beans, snow peas, or red onions.
Lastly this also stores well in the fridge, so it is a great meal prep option if you are looking for something new. Just divide into a couple airtight container along with the rice and reheat in the microwave.
And if you love stir fry as much as me you could also try out my Shrimp Stir Fry or my Ground Pork Stir Fry.
Ingredients
- Chicken Thighs – Boneless and skinless, chicken thighs are juicy and flavorful, perfect for stir-frying.
- Green Bell Peppers – While I like the green bell peppers in this dish, you can also use red bell peppers, yellow bell peppers, or orange bell peppers as a substitute if you prefer the flavors.
- Garlic – For flavor.
- Ginger – For flavor as well, one of my favorite tips is to keep the ginger in the freezer and then grate it frozen, it makes it so much easier to grate!
- Cashews – Roasted and Unsalted, definitely make sure they are the unsalted variety so you dish doesn’t become too salty.
- Green Onions/Scallions – A fresh garnish to finish the dish.
- Soy Sauce – Many people will probably prefer this dish with a low-sodium version of soy sauce, I prefer that but you can use what you prefer.
- Sesame Oil – Adds a rich flavor.
- Rice Vinegar – Balances the flavors with a hint of acidity.
- Brown Sugar – A touch of sweetness to round out the flavors.
- Cornstarch – Helps thicken the sauce for that perfect glossy coating.
- Basmati Rice – A fluffy and aromatic base for the stir fry. If you don’t have basmati rice using Jasmine Rice is a good alternative.
Dietary Substitutions and Alternatives
Gluten-Free: Use coconut aminos or tamari instead of the soy sauce.
Allergens: Just leave out the cashews for a tree nut allergy.
Low-Sodium: Use low-sodium soy sauce or coconut aminos.
Low-Carb: Instead of basmati rice use cauliflower rice for serving the stir fry.
Step-by-Step Instructions
Begin by preparing the rice so it is ready when it is time to serve. In a small pot, add the basmati rice and 1 ½ cups cold water. Cover with a tight-fitting lid. Bring to a boil over high heat, then immediately reduce the heat to the lowest setting. Keep the lid on (no peeking!) and let the rice simmer for 10 minutes. Remove from heat, fluff with a fork, and set aside.
Make the sauce for the stir fry. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, brown sugar, cornstarch, and 2 tablespoons water. Mix until smooth and set aside.
Prep the peppers and chicken. Seed and dice the bell peppers into bite-sized pieces. Cut the chicken into 1-inch pieces for quick and even cooking.
Now to cook! Heat a large skillet over medium-high heat. Once hot, add 1 tablespoon cooking oil and swirl to coat the bottom.
Add the chicken and cook for 3–4 minutes, stirring occasionally. If any extra liquid forms in the pan, drain it off to prevent steaming the chicken.
Add in the garlic, ginger, and bell peppers. Stir-fry for another 3–4 minutes, until the bell peppers begin to soften.
Pour the stir fry sauce into the pan. Add the cashews and stir well to coat everything in the sauce. Cook for 5–6 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables.
Spoon the stir fry over basmati rice. Sprinkle with sliced green onions for serving. Enjoy immediately!
tips, tricks and questions
Can I use chicken breast instead of chicken thighs?
Yes you can but just take note that chicken breast can dry out faster than thighs. To keep it tender, cook it just until it’s no longer pink and avoid overcooking.
What other vegetables can I use in this stir fry?
You can add in or substitute some Zucchini, Broccoli, Carrots, Snap peas, Mushrooms, Baby Corn, or Red or yellow peppers. Also feel free to add a little heat to the dish with some red pepper flakes.
Can I freeze this stir fry?
You can freeze the cooked chicken and bell pepper mixture (without the rice) for up to 3 months. Thaw overnight in the fridge before reheating.
If you like this Chicken Bell Pepper Stir Fry Recipe you might also like:
Chicken Bell Pepper Stir Fry
Ingredients
- 1 cup basmati rice
- ½ cup cashews, roasted & unsalted
- 2 pounds chicken thighs, boneless skinless
- 2 cloves garlic, minced
- 1 inch knob ginger, grated
- 2 green bell peppers
- 1 small bunch of green onions (scallions), sliced
- 1 tablespoon brown sugar
- 4 teaspoons cornstarch
- 1 tablespoon rice vinegar
- ½ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cooking oil
Instructions
- Add rice and 1 ½ cups cold water to a small pot and cover with a well fitting lid. Bring to boil over high heat on the stovetop.
- Once the pot is boiling reduce heat to the lowest setting. KEEP LID ON, no peeking. Let the rice simmer for 10 minutes. Fluff rice and serve with the stir fry.
- While the rice is cooking add the ½ cup soy sauce, 2 tablespoons sesame oil, 4 teaspoons cornstarch, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 2 tablespoons water into a small bowl. Whisk to combine to make the sauce.
- Seed and dice the bell peppers into a medium dice.
- Cut the chicken into 1 inch pieces.
- Heat a large skillet over medium-high heat.
- Once the skillet is hot and the 1 tablespoon of cooking oil and swirl to coat the bottom.
- Add the chicken and stir-fry for 3 to 4 minutes. If there is any extra liquid drain the skillet.
- Add the ginger, garlic, and bell peppers. Continue to cook stirring often 3 to 4 minutes until the peppers begin to soften.
- Pour the sauce onto the skillet and add the cashews. Cook stirring often until the sauce thickens 5 to 6 minutes.
- Serve the Chicken Stir Fry over rice and top with the green onions. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1/4 the dishAmount Per Serving: Calories: 670Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 277mgSodium: 2265mgCarbohydrates: 28gFiber: 2gSugar: 6gProtein: 62g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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