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Stir fries are a beloved culinary choice for many, offering a quick yet nutritious meal that can be whipped up in a matter of minutes. The beauty of stir fries lies in their versatility, allowing you to mix and match ingredients based on what you have on hand, making them perfect for busy weeknights.

Sweet Pepper & Chicken Stir Fry

Looking for a vibrant, easy weeknight dinner that captures the essence of spring? This Sweet Pepper & Chicken Stir Fry is a delightful blend of tender chicken and colorful bell peppers, all tossed in a savory sauce for a meal that's both satisfying and quick to prepare. Perfect for busy nights, this dish is not only a feast for the eyes but also packed with nutrition. Try it tonight and save this recipe for your next family meal!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, cut into thin strips

2 tablespoons vegetable oil (such as canola or peanut oil)

1 red bell pepper, sliced into thin strips

1 yellow bell pepper, sliced into thin strips

1 green bell pepper, sliced into thin strips

1 medium onion, sliced

3 cloves garlic, minced

1-inch piece fresh ginger, grated

3 tablespoons soy sauce, divided

1 tablespoon oyster sauce

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon honey or maple syrup

Salt and pepper to taste

¼ cup chopped green onions, for garnish

Cooked rice or noodles, for serving

Instructions
 

Marinate the Chicken: In a medium bowl, place the sliced chicken strips. Add 2 tablespoons of soy sauce, along with a pinch of salt and pepper. Mix well to ensure all pieces are coated. Allow the chicken to marinate for at least 15 minutes while you prepare the other ingredients.

    Prepare the Stir Fry Sauce: In a small bowl, combine the remaining tablespoon of soy sauce, oyster sauce, honey (or maple syrup), cornstarch, and water. Whisk the mixture until smooth and well combined. Set this sauce aside; it will add flavor and richness to your stir fry.

      Heat the Pan: In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil glistens, carefully add the marinated chicken strips in a single layer. Sauté them for about 5-7 minutes, or until they are cooked through and have a light golden-brown color. Once done, remove the chicken from the pan and set it aside on a plate.

        Cook the Vegetables: In the same pan, pour in the remaining tablespoon of vegetable oil. Add the sliced onion, red, yellow, and green bell peppers, along with the minced garlic and grated ginger. Stir-fry the vegetables for about 3-4 minutes, or until they are vibrant in color and tender-crisp, keeping the vegetables slightly crunchy.

          Combine Chicken and Sauce: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared stir fry sauce over the combination and toss everything gently together to ensure an even coating. Allow the dish to cook for an additional 2-3 minutes, permitting the sauce to thicken and envelop the ingredients beautifully.

            Garnish and Serve: Once cooked, remove the skillet from the heat. Garnish the stir fry with chopped green onions for a fresh finish. Serve immediately over hot cooked rice or noodles, creating a colorful and appetizing meal.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

                - Presentation Tips: For an appealing presentation, serve the stir fry in a large bowl or on a platter, showcasing the vibrant colors of the peppers and onions. Add a few sprigs of fresh cilantro or sesame seeds on top for an extra pop and flavor!