Pepper Chicken Stir-Fry
This Pepper Chicken Stir-Fry is a quick and flavorful dish packed with colorful vegetables and tender chicken.
Equipment
- Skillet
- Cutting board
Ingredients
For the Chicken
- 8 oz chicken breast, sliced into 1-inch pieces
For the Sauce
- 1 teaspoon ground black pepper
- 2 tablespoon olive oil, divided
- 1 cup red bell pepper, cut into 1-inch cubes
- 1 cup green bell pepper, cut into 1-inch cubes
- 3 cloves garlic, minced
- ¼ cup brown sugar
- ½ cup low-sodium soy sauce
- 2 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon Sriracha (or your favorite hot sauce)
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Add the garlic, red and green bell peppers to the skillet. Cook for an additional 3-5 minutes until the peppers are tender.
- In a bowl, mix together the brown sugar, soy sauce, sesame oil, ground ginger, Sriracha, and cornstarch. Pour the sauce over the chicken and vegetables, stirring until well combined. Cook for another 2-3 minutes until the sauce thickens.
- Serve hot, garnished with toasted sesame seeds.
Notes
You can adjust the level of spiciness by adding more or less Sriracha. Feel free to substitute vegetables based on your preference.