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This chicken bell pepper recipe is quick, easy, and healthy, with juicy chicken, colorful bell peppers, and a tasty Chinese brown sauce. It’s my go-to recipe for busy weeknights. Serve it with steamed rice for a complete meal.
Easy Bell Pepper Chicken Recipe
In Chinese cooking, three main elements are key: color, aroma, and taste, or 色香味 (sè xiāng wèi). Color matters—it’s about making food look as appetizing as it tastes.
For this chicken bell pepper, I focused on color by using green, red, and yellow bell peppers. Together with the chicken, they make the dish bright and vibrant, giving it a delicious look that matches its flavor.
I often make this chicken bell pepper stir fry for my family because it’s full of that fresh, peppery aroma and flavor, and the yummy Chinese brown sauce is just right with the juicy chicken.
This chicken bell pepper recipe is perfect—it’s fuss free, quick, with easy-to-find ingredients anyone can try! Before you dive in, check out my quick recipe video! It’s a great way to see the steps in action and learn the technique that brings out all those delicious flavors.
For more Chinese stir fry recipes with bell peppers, check out my Black Pepper Chicken, Black Pepper Beef, and Szechuan Scallops!
Why This Recipe Works
- Done in 15 minutes. This chicken bell pepper stir fry is perfect for busy nights when I want something delicious without spending too much time in the kitchen.
- Yummy Chinese brown sauce. I love that it’s easy to make this delicious sauce, and honestly, no Chinese stir fry is complete without it—it really brings all the flavors together.
- Super flexible. I can easily swap in other proteins depending on what I have at home.
- Picky eater friendly. I haven’t found anyone who doesn’t like it, including picky eaters. The dish goes so well with steamed rice, and you’ll be asking for seconds!
Protein Substitution
Chicken is a popular choice for this recipe, but if you’re looking for alternatives, here are some protein substitutions I personally recommend:
- Beef
- Pork
- Shrimp
- Fish fillet
Depending on what you prefer, any of these options will give the dish a tasty twist and still be super delicious!
Chinese Chicken Bell Pepper Ingredients
- Chicken breast – I used chicken breast for this bell pepper chicken recipe because it’s lean, making the dish healthier, and it cooks quickly, which is perfect for stir fry. But feel free to switch it up with any of the protein options I mentioned earlier!
- Cornstarch – Helps keep the chicken breast juicy and tender.
- Oil
- Ginger
- Bell peppers – I used three colors of bell peppers to make the dish pop, but feel free to use any colored bell pepper you have on hand!
- Shiitake mushrooms – I like shiitake mushroom but you can also use fresh button mushrooms or canned mushrooms. The mushrooms adds an extra layer of taste to this chicken bell pepper recipe.
Chinese Brown Sauce
- Oyster sauce – A must for that rich, slightly sweet flavor!
- Sugar
- Sesame oil – Adds a nutty and aromatic flavor.
- Ground white pepper
- Cornstarch – It thickens the sauce so it perfectly coats all the ingredients.
- Shaoxing wine – Adds the iconic aroma to the stir fry, giving the dish a classic Chinese flavor.
- Water
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Chicken Bell Pepper
Step 1. Marinate the chicken with cornstarch. Set aside.
Step 2. Mix all the sauce ingredients in a bowl and stir to blend well.
Step 3. Heat 1 tablespoon of oil in a wok and stir-fry the chicken until the surface turns opaque, about 80% cooked. Remove and set aside.
Step 4. Heat the remaining 1 tablespoon of oil and stir-fry the ginger until fragrant. Add the bell peppers and stir-fry until their aroma is released. Then, transfer the chicken back into the wok and stir to combine well with the bell peppers.
Step 5. Add the mushrooms and the sauce (stir it before using to prevent settling at the bottom). Stir-fry continuously until the sauce thickens and the chicken is fully cooked. Dish out and serve immediately.
Pro Tip: Secrets To Tender Chicken Every Time
- I marinate the chicken with cornstarch to create a light coating that locks in moisture. It helps the chicken stay tender while stir frying.
- Don’t overcook. I cook the chicken just until it turns opaque—about 80% done—before setting it aside. This prevents it from overcooking and becoming dry.
- I make sure to flash cook the chicken and the other ingredients. This quick cooking method keeps it tender and locks in all the juiciness.
- The Chinese brown sauce adds moisture and flavor. I keep an eye on the consistency of the sauce. If it’s too thick, loosen it up with some water. If it’s too runny, add cornstarch for a thicker sauce.
Frequently Asked Questions
While chicken breast is leaner, chicken thighs can also work well for this recipe.
Yes, you can use dried mushrooms. Just soak them in warm water for about 20-30 minutes to rehydrate before tossing them into the bell pepper chicken stir fry.
Absolutely! Add some sliced fresh chilies or spicy chili crisp to bring some heat to this dish.
Store the leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently in a pan to maintain its flavor and texture.
This bell pepper chicken recipe is only 212 calories per serving.
What To Serve With Chicken Bell Pepper
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Bell Pepper
Ingredients
- 8 oz (250g) chicken breast, cut into pieces
- 1/2 tablespoon cornstarch
- 2 tablespoons oil
- 1 inch (2-cm) ginger, peeled and sliced
- 2 oz (50g) green bell pepper, sliced
- 2 oz (50g) red bell pepper, sliced
- 2 oz (50g) yellow bell pepper, sliced
- 5 fresh shiitake mushrooms, sliced
Sauce:
- 1 1/2 tablespoons oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 teaspoon cornstarch
- 1/2 tablespoon Shaoxing wine
- 1/4 cup water
Instructions
- Marinate the chicken with cornstarch. Set aside.
- Mix all the sauce ingredients in a bowl and stir to blend well.
- Heat 1 tablespoon of oil in a wok and stir-fry the chicken until the surface turns opaque, about 80% cooked. Remove and set aside.
- Heat the remaining 1 tablespoon of oil and stir-fry the ginger until fragrant. Add the bell peppers and stir-fry until their aroma is released. Then, transfer the chicken back into the wok and stir to combine well with the bell peppers.
- Add the mushrooms and the sauce (stir it before using to prevent settling at the bottom). Stir-fry continuously until the sauce thickens and the chicken is fully cooked. Dish out and serve immediately.
Video
Notes
- I marinate the chicken with cornstarch to create a light coating that locks in moisture. It helps the chicken stay tender while stir frying.
- Don’t overcook. I cook the chicken just until it turns opaque—about 80% done—before setting it aside. This prevents it from overcooking and becoming dry.
- I make sure to cook the chicken on high heat for a short time. This quick cooking method keeps it tender and locks in all the juiciness.
- The Chinese brown sauce adds moisture and flavor. I keep an eye on it as it thickens to make sure it coats the chicken just right, giving it that perfect, tender texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve used this recipe for years and suddenly you removed things from marinading like having the shaoxing wine in the chicken marinade. Why the change??
James, I am updating recipes and simplifying recipes. You can marinate with the Shaoxing wine and cornstarch like before. Many people do not have Shaoxing wine and I am just updating my recipes and making them more accessible.
very tasty, thankyou.
P.s. i take it you don’t go for a smoking hot Wok in Malaysian cooking.
Complete newbie in cooking but this… this freaking SLAPS!! A lot of times following the recipes don’t turn out the way it SHOULD taste. But trust me, do it. It tastes like the zhe char dishes you pay $8 for a small portion in the kopitiam. Highly freaking recommended. It’s food-king good
Hi Rasa! I have made several of your recipes and my family and I have loved every one of them. I am wondering…does the corn starch in the marinade velvet the chicken like some of your other recipes? I love that texture. If not, could I do the velvet method with this recipe? Thanks!
Yes, you can velvet the chicken with corn starch with this bell pepper chicken recipe.
Made this today and it was a huge hit! Didn’t think I’d like it but I had all the ingredients and thought I’d try.
I used two frozen chicken breast (thawed) then cubed.
I doubled all marinade and sauce.
I cooked chicken 4 mins each side (8mins total) and did so in two batches. Then I scooped out and did the veggies separately.
Once all cooked and mingled together for a couple mins then I added sauce (I tasted it before throwing out chicken and boy was it salty! But once tossed in the chicken and veggies, it was heavenly!!!
Really good solid recipe. Thank you sooo very much!
That’s awesome, I am so glad you liked my bell pepper chicken recipe. You should try more recipes!
I am planning on it! Thank you so much for your hard work! I am Asian but I am not good at making Asian food at all! But I am willing to learn! Thank you! ❤️
Made this tonight. I was sceptical when I first tasted the sauce ( it was super salty!) but turned out really well as soon as the ingredients are combined. So quick and easy to make! Will definitely make this again.
Just follow my recipes, you won’t go wrong.