Sweet Pepper Chicken

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!

Course Side Dish
Cuisine Asian
Keyword Sweet Pepper Chicken
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3
Calories 400 kcal



  • 8 oz. mini sweet peppers
  • 12 oz. boneless and skinless chicken breasts cut into pieces
  • Salt
  • Ground black pepper
  • 2 tablespoons oil
  • 2 cloves garlic minced


  • 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


  1. Slice and remove the top part of the mini sweet peppers. Cut lengthwise into halves to remove the seeds inside of the peppers. Cut into wedges. Set aside.
  2. Mix all the ingredients in the Sauce together, stir to mix well. Set aside.
  3. Season the chicken with salt and ground black pepper. Heat up a wok or skillet over high heat and add 1 tablespoon of the oil. When the oil is heated, add the chicken and cook until both sides of the chicken slightly brown. Dish out and set aside.
  4. In the same work or skillet, add the remaining oil. Add the garlic and stir fry until aromatic. Add the mini sweet peppers, stir and toss continuously, about 10 seconds. Add the sauce into the wok or skillet, stir to combine well with the mini sweet peppers. Transfer the chicken back into the wok, stir a few times to blend well. Turn off the heat and serve immediately.
Nutrition Facts
Sweet Pepper Chicken
Amount Per Serving (3 g)
Calories 400 Calories from Fat 110
% Daily Value*
Total Fat 12.2g 19%
Saturated Fat 1.2g 6%
Cholesterol 99mg 33%
Sodium 564mg 24%
Total Carbohydrates 32.2g 11%
Dietary Fiber 4.4g 18%
Sugars 22.1g
Protein 43.1g 86%
* Percent Daily Values are based on a 2000 calorie diet.