Chicken Bell Pepper

4.72 from 14 votes

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.

Prep Time10

Cook Time5

Total Time15

Course: Chicken

Cuisine: Chinese Recipes

Keyword: Chicken Bell Pepper

Servings: people

Author: Bee Yinn Low

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