Looking for the best chicken & vegetable stir-fry? This is it. Juicy, tender chicken, crisp vegetables, and a glossy, savory sauce— trust me, it’s all here.

Chicken and Bell Pepper Stir Fry (3-4 servings)

Ingredients:

1 lb (450g) boneless, skinless chicken breasts (or chicken thighs)
3 cups (350g) red, yellow, and/or green bell peppers
2-3 green onions, divided
3 cloves garlic
1 tsp (4g) grated ginger
3 tbsp neutral-tasting oil, divided
2 tsp toasted sesame oil
3-4 cups hot cooked rice, to serve

Marinade:

1/2 tbsp soy sauce
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1/2 tsp white pepper (or black pepper)
1 tbsp cornstarch
1/4 tsp baking soda
1 tbsp neutral oil (such as grape seed, canola, vegetable oil, etc.)

Stir-Fry Sauce:

1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce
1 tbsp sugar
1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
1 tbsp chicken bouillon powder
1/4 cup water
1 tbsp cornstarch

Instructions:

MARINATE CHICKEN

Cut the chicken into bite-sized pieces. Transfer to a mixing bowl. Add all the marinade ingredients and marinate in the fridge for at least 10 minutes.

PREPARE VEGETABLES

1. Cut the bell peppers into bite-sized pieces.

2. Thinly slice the white parts of the green onions and cut the green parts into 2-inch (5cm) pieces.

3. Finely chop the garlic cloves. Grate a small knob of ginger, about 1 tsp.

MAKE SAUCE

Combine all the sauce ingredients in a small container and mix well. Set aside.

MAKE CHICKEN AND BELL PEPPER STIR-FRY

1. In a large wok (or pan), add 2 tablespoons of oil. Heat it over high heat. Once it gets nice and hot, add the marinated chicken. Spread it out and sear for 1 to 2 minutes or until golden brown on the bottom. Flip and cook for 3 more minutes or until cooked through. Remove from the wok and set aside.

2. To the same wok, add 1 tablespoon of oil and heat it over medium heat. Once it gets nice and hot, add the white parts of the green onions, garlic, and ginger. Sauté for 1 minute or until fragrant.

3. Increase the heat to high. Add the bell peppers and stir-fry for 1 minute, or until they’re nicely coated with the aromatic oil. Add the chicken back into the wok. Toss together for 30 seconds.

4. Give the sauce a quick stir and add it to the wok. Stir everything together until the sauce is thickened. Turn the heat off. Add the remaining green onions and sesame oil. Give it a final mix. Serve with hot rice. Enjoy!

WATCH FULL VIDEO