Tender strips of chicken stir-fried with vibrant bell peppers and onions in a rich, savory sauce, served alongside fluffy steamed rice. This quick and colorful dish delivers bold flavor in every bite—perfect for busy weeknights or healthy meal prepping.

Why You’ll Love This Recipe

This Stir-Fried Pepper Chicken with Steamed Rice is a go-to for anyone looking for a flavorful, wholesome, and quick meal. With tender chicken, crisp vegetables, and a glossy, umami-rich sauce, it’s both satisfying and nutritious. Plus, it’s easy to customize with your favorite vegetables or spice level.

• Quick and easy—ready in under 30 minutes
• Packed with protein and colorful vegetables
• Great for meal prep or weeknight dinners
• Pairs perfectly with rice or noodles
• Balanced, savory flavors with minimal ingredients

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Stir-Fry:
1 lb chicken breast, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce (optional)
1 tsp cornstarch
2 tbsp water
1 tbsp oil
1/2 tsp garlic powder or 2 cloves garlic, minced
Salt and pepper to taste

For the Rice:
1 cup jasmine or basmati rice
2 cups water
Pinch of salt

Directions

Cook the Rice:

1. Rinse the rice under cold water until the water runs clear.
2. In a pot, combine rinsed rice, water, and a pinch of salt.
3. Bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is fluffy. Remove from heat and let stand covered for 5 minutes.

Prepare the Sauce:
4. In a small bowl, combine soy sauce, oyster sauce, hoisin sauce (if using), cornstarch, and water. Stir until smooth. Set aside.

Stir-Fry:
5. Heat oil in a wok or large skillet over medium-high heat.
6. Add onions and bell peppers and stir-fry for 2–3 minutes until just softened.
7. Add the sliced chicken and cook until no longer pink, about 4–5 minutes.
8. Add garlic (or garlic powder) and stir in the prepared sauce. Cook for another 2–3 minutes until the sauce thickens and coats the chicken and vegetables evenly.

Serve:
9. Plate the stir-fried chicken with steamed rice on the side or spoon it over the rice.
10. Garnish with chopped green onions or sesame seeds, if desired.

Servings and timing

This recipe serves 3–4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Add heat: Stir in chili flakes or sliced fresh chili peppers for a spicier version.
• Use other proteins: Substitute chicken with beef strips, shrimp, or tofu.
• Vegetable boost: Add mushrooms, snap peas, broccoli, or baby corn.
• Low-carb option: Serve with cauliflower rice or skip the rice altogether.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure sauces are gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat until hot, or microwave in 30-second intervals, stirring in between.
If using microwave, sprinkle a few drops of water over the rice to prevent it from drying out.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, but reduce stir-fry time and add the chicken after the vegetables have softened to avoid overcooking.

What’s the best type of rice to use?

Jasmine or basmati rice are excellent for their aroma and light texture, but you can also use brown rice or short-grain rice if preferred.

Is hoisin sauce necessary?

No, it’s optional. Hoisin adds a touch of sweetness and depth but can be omitted or replaced with a teaspoon of honey.

Can I meal prep this dish?

Yes, it’s excellent for meal prepping. Divide into containers with rice and refrigerate for up to 4 days.

How do I prevent the chicken from drying out?

Slice it thinly and cook it just until no longer pink. Avoid overcooking by keeping the heat at medium-high and stirring frequently.

Can I double the sauce?

Yes, if you prefer a saucier dish, double the sauce ingredients, but be cautious with saltiness—adjust to taste.

What oil is best for stir-frying?

Use neutral oils with high smoke points like canola, peanut, or vegetable oil. Olive oil can be used but may alter the flavor slightly.

Can I use frozen vegetables?

Yes, but thaw and drain them first to avoid excess moisture in the stir-fry.

How do I slice the chicken evenly?

Freeze the chicken for 15–20 minutes before slicing for easier and more uniform cuts.

What can I serve with this dish?

A cucumber salad, steamed dumplings, or sautéed greens like bok choy or spinach pair well with this meal.

Conclusion

Stir-Fried Pepper Chicken with Steamed Rice is a quick, colorful, and satisfying meal perfect for any day of the week. With its vibrant vegetables, tender chicken, and savory sauce, it’s a wholesome dish that comes together in just 30 minutes. Whether you’re cooking for your family or prepping lunches for the week, this simple stir-fry offers big flavor with minimal effort.

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