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Sweet Pepper Chicken - quick and easy chicken stir-fry with mini sweet peppers, in a savory and sweet sauce made with Thai sweet chili sauce and oyster sauce. So delicious!
I have recently discovered mini sweet peppers, a variety of colorful peppers that are petite in size. They come in the gorgeous colors of yellow, orange, red and they look just like green peppers, with seeds inside, but they are not spicy.
They are amazing for stir-fries, just this beautiful Sweet Pepper Chicken.
Sweet Pepper Chicken is absolutely delicious and mouthwatering. Just the colors alone are so inviting and appetizing that you can’t wait to just dig in and enjoy the dish.
The mild tasting mini sweet peppers add a tint of sweetness but the best part is the texture.
Mini sweet peppers are crisp in texture, with a nice bite that is bursting with freshness! When you stir-fry them with chicken and Asian sauces, the interplay of all the ingredients make it one of the most delicious stir-fry dishes ever.
For the sauces, I used a combination of soy sauce, oyster sauce and Thai sweet chili sauce. You simply can’t go wrong with them.
What I love most about this Asian-inspired Sweet Pepper Chicken is its simplicity. It comes together in less than 20 minutes. It’s so easy!
Serve the chicken with steamed rice or noodles and you will have the most amazing dinner ever!
Frequently Asked Questions
This recipe is only 278 calories per serving.
What To Serve With Sweet Pepper Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Sweet Pepper Chicken
Ingredients
- 8 oz (230g) mini sweet peppers
- 12 oz (350g) boneless and skinless chicken breasts, cut into pieces
- salt
- ground black pepper
- 2 tablespoons oil
- 2 cloves garlic, minced
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 tablespoons Thai sweet chili sauce
- 1 teaspoon apple cider vinegar , or rice vinegar
- 2 tablespoons water
Instructions
- Slice off the top part of the mini sweet peppers. Cut them lengthwise in half to remove the seeds, then cut into wedges. Set aside
- Mix all the ingredients for the sauce together and stir well. Set aside.
- Season the chicken with salt and ground black pepper. Heat a wok or skillet over high heat and add 1 tablespoon of oil. When the oil is hot, add the chicken and cook until both sides are slightly browned. Remove the chicken from the pan and set aside.
- In the same wok or skillet, add the remaining oil. Add the garlic and stir-fry until aromatic. Add the mini sweet peppers and toss continuously for about 10 seconds. Pour the sauce into the wok and stir to combine well with the peppers. Return the chicken to the wok and stir a few times to blend everything together. Turn off the heat and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this recipe, it is delicious! Will definitely be one of my favorites, thank you!
Thank you so much!
I made this delicious dish and was very pleased with the results. This is a quick yet tasty dish and the recipe was very clearly written and easy to follow.
Thanks for such a nice dish to add to my collection.
Thank you! :)
This was delicious! I had an abundance of these peppers in my garden to use and this recipe was perfect. I used fish sauce vs oyster. Very flavorful.
Amazing!??
Yum!