Bell Peppers Chicken Recipe. Quick, easy, and healthy chicken stir-fry with red and green bell peppers and a Chinese brown sauce. SUPER YUM!
There are three main elements to Chinese cooking: color, aroma, and taste, or in Chinese 色香味.
Color is very important as food is supposed to appeal visually to the eyes, and hence stimulates one’s appetite.
When I was making this bell pepper chicken, I made sure that I incorporated the element of color into this dish, and used both green and red bell peppers to accompany the chicken meat to bring out the beautiful color of the dish.
Anyway, I often make bell pepper chicken for my family.
The reason is simple: it is bursting with the aroma and peppery flavor of the bell peppers and the light sauce pairs well with the chicken (click for more recipes using chicken).
I also like to add some fresh button mushrooms for an extra layer of taste to this recipe.
Anyone can attempt this bell pepper chicken recipe at home as it calls for everyday ingredients that you can get at any stores or market.
Plus the recipe is very versatile and you can use the protein of your choice: beef, pork, shrimp, or fish fillet.
For the mushroom, I like fresh button mushroom but you can also use shiitake mushroom or canned mushroom.
It is your personal preference.
Now, feast your eyes with the colorful gallery I have above.
Bon appetit!
Bell Pepper Chicken Recipe
Bell Peppers Chicken Recipe. Quick, easy, and healthy chicken stir-fry with red and green bell peppers and a Chinese brown sauce. SUPER YUM!
Ingredients
- 5 fresh button mushrooms
- 8 oz chicken breast, cut into pieces
- 2 tablespoons oil
- 5 slices ginger
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
Marinade:
- 1/2 tablespoon Shaoxing wine
- 1/2 tablespoon cornstarch
- 1/4 teaspoon sesame oil
- 1 pinch salt
Sauce:
- 1 tablespoon oyster sauce
- 1/2 tablespoon Shaoxing wine
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 1 pinch salt
- 3 dashes white pepper
Directions
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1Marinate the chicken with all the ingredients in the Marinade, for 15 minutes.
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2Mix all the ingredients in the Sauce in a bowl, stir to blend well.
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3Heat up 1 tablespoon of the oil in a wok and stir fry the chicken until the surface turns opaque, or about 80% cooked. Dish out and set aside.
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4Heat up the remaining 1 tablespoon of the oil and stir fry the ginger until aromatic. Add in the the bell peppers and stir-fry until you smell the peppery aroma. Transfer the chicken into the wok and stir to combine well with the bell peppers. Add in the mushroom and the Sauce (stir it before using so there is nothing settles at the bottom), stir fry continuously until the sauce thickens and the chicken is completely cooked. Dish out and serve immediately.
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Mrs Ava Williams
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!
Rasa Malaysia
Yes, you can velvet the chicken with corn starch with this bell pepper chicken recipe.
Mia dipietra
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!
Rasa Malaysia
That’s awesome, I am so glad you liked my bell pepper chicken recipe. You should try more recipes!
Mia
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! ❤️
Martha
I just made Pepper Chicken for the first time last night. Wow! So incredibly EASY to prepare–took 15 minutes to prepare marinade and the sauce. The aroma from the marinating chicken alone was delicious; the finished product smelled, looked and tasted like a dish from a Chinese Restaurant. My only suggestion would be to mince the ginger root. It was not good to bite into a ginger slice, too spicy. Otherwise I give this recipe A+++++
Hya
I was just wondering how big the slices were supposed to be- will figure it out. Thank you for writing back. :)