Best 11 Chicken Pepper Stir Fry Recipes

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Chicken pepper stir fry is a classic dish that is both flavorful and easy to make. The combination of tender chicken, crisp bell peppers, and spicy chili peppers creates a delicious meal that can be served with rice or noodles. The dish can be customized to your own taste by adjusting the amount of heat and adding other vegetables, such as onions, carrots, or snow peas. With a few simple ingredients and a little bit of time, you can create a delicious and healthy chicken pepper stir fry that the whole family will enjoy.

Let's cook with our recipes!

CHICKEN PEPPER STIR-FRY



Chicken Pepper Stir-Fry image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

  • In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts :

BLACK PEPPER CHICKEN STIR-FRY



Black Pepper Chicken Stir-Fry image

I just love this chicken stir-fry recipe, and the aroma is out of this world! The dish is slightly sweet and very peppery, so you may want to serve it over white or brown rice to tame the heat. -Barbie Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup reduced-sodium soy sauce
1 tablespoon honey
3/4 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 cup cornstarch
1-1/2 pounds boneless skinless chicken thighs, cubed
1/4 cup canola oil, divided
1 large onion, chopped
Minced fresh cilantro and thinly sliced green onions

Steps:

  • In a small bowl, combine the first seven ingredients. Place cornstarch in a large bowl. Add chicken in batches; tossing to coat. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Remove and keep warm., Stir-fry onion in remaining oil until tender. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan; heat through. Top with cilantro and green onions.

Nutrition Facts : Calories 324 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 832mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

BROCCOLI PEPPER AND CHICKEN STIR-FRY



Broccoli Pepper and Chicken Stir-Fry image

I clipped this recipe out of a newspaper years ago and it's since become a family favorite. I like to serve it with fresh fruit and warm homemade bread.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons vegetable oil
1 small onion, julienned
2 cups fresh broccoli florets
1 medium green pepper, julienned
1 garlic clove, minced
1-1/2 cups vegetable juice
2 tablespoons soy sauce
1 tablespoon cornstarch
1-1/2 teaspoons brown sugar
1/2 teaspoon ground ginger

Steps:

  • In a large skillet or wok, stir-fry chicken in oil for 7 minutes or until juices run clear; remove and set aside. In the same skillet, stir-fry onion until tender. Add broccoli, green pepper and garlic; stir-fry until tender. In a small bowl, combine remaining ingredients until smooth; pour over vegetable mixture. Add chicken; bring to a boil. Cook and stir for 1 minute or until sauce is thickened and bubbly.

Nutrition Facts :

CHICKEN, RED PEPPER, AND GREEN BEAN STIR-FRY



Chicken, Red Pepper, and Green Bean Stir-Fry image

Categories     Chicken     Ginger     Pepper     Stir-Fry     Quick & Easy     Spring     Lemongrass     Sesame     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

4 ounces green beans, trimmed
3 tablespoons oriental sesame oil
1 8-ounce skinless boneless chicken breast, cut crosswise into strips
1 red bell pepper, cut into matchstick-size strips
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar

Steps:

  • Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

CHICKEN AND SWEET PEPPER STIR-FRY



Chicken and Sweet Pepper Stir-Fry image

Stir-fry fans will line up for seconds with this easy combo of fresh and colorful bell peppers, tender chicken, and an Asian sauce over instant rice.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 14

1 1/2 cups uncooked instant rice
1 1/2 cups water
1/2 cup purchased sweet-and-sour sauce
1 tablespoon soy sauce
1 1/2 teaspoons grated gingerroot
1/2 teaspoon Chinese five-spice powder, if desired
1 tablespoon oil
1 lb. boneless skinless chicken breast halves, cut into thin bite-sized strips
2 large garlic cloves, minced
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1/2 large red onion, cut into 1/2-inch-thick wedges (1 cup)
1/4 cup water
1 (8-oz.) can pineapple tidbits in unsweetened juice, drained

Steps:

  • Cook rice in 1 1/2 cups water as directed on package.
  • Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
  • Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
  • Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.

Nutrition Facts : Calories 430, Carbohydrate 59 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 880 mg, Sugar 18 g

CHICKEN AND RED PEPPER STIR FRY



Chicken and Red Pepper Stir Fry image

Years ago, I got a batch of tried and true from my internet pal, Sylvia in Montreal (later of Ottawa). This is one of them. Very easy to make. Very easy to eat. This is really fast food that's good for you.

Provided by evelynathens

Categories     Chicken Breast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breasts
1 sweet red pepper
1 orange
2 tablespoons chicken stock or 2 tablespoons water
1 tablespoon soy sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil
red pepper flakes or cayenne
1 dash hot pepper sauce
2 tablespoons olive oil
2 teaspoons minced gingerroot
1 garlic clove, minced

Steps:

  • Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
  • Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
  • In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
  • chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
  • Return chicken to wok and stir until heated through.

SALT AND PEPPER CHICKEN STIR FRY



Salt and Pepper Chicken Stir Fry image

Title speaks for itself, I reckon!

Provided by God's-chick

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

1 tablespoon flaked sea salt
2 teaspoons finely cracked black pepper
1 teaspoon crushed red pepper flakes, or to taste
1 teaspoon Chinese five-spice powder
1 teaspoon ground paprika
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves -- trimmed and cut into quarters
1 pound broccoli florets, cut in half
3 small carrots, peeled and cut into matchstick-sized pieces

Steps:

  • Stir together the sea salt, black pepper, red pepper flakes, five-spice powder, and paprika in a shallow bowl until blended.
  • Heat vegetable oil in a large skillet or wok over medium heat. Gently press both sides of the chicken pieces into the seasoning mix, and place into the hot skillet. Cook, stirring occasionally to flip the chicken pieces over, until the chicken is browned on both sides and the meat is no longer pink in the center, about 10 minutes. Stir in the broccoli and carrots, and cook and stir until the vegetables are tender, 10 to 12 minutes.

Nutrition Facts : Calories 223.3 calories, Carbohydrate 13.1 g, Cholesterol 67.2 mg, Fat 7.1 g, Fiber 4.7 g, Protein 28.4 g, SaturatedFat 1.4 g, Sodium 1442.7 mg, Sugar 3.9 g

CHICKEN AND BELL PEPPER STIR FRY



Chicken and Bell Pepper Stir Fry image

Make and share this Chicken and Bell Pepper Stir Fry recipe from Food.com.

Provided by Parsley

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon soy sauce
2 tablespoons oyster sauce
2 tablespoons dry sherry
1/2 teaspoon black pepper
3 tablespoons peanut oil
1 medium onion, sliced thin
3 garlic cloves, minced
1 lb chicken breast, cut into 1-inch strips
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1/2 green bell pepper, seeded snd cut into thin strips
1/3 cup cashews, toasted if desired
hot cooked rice or noodles

Steps:

  • In a small bowl, mix together the soy sauce, oyster sauce, sherry and black pepper; set aside.
  • Heat the peanut oil in a wok/large skillet over high heat (do not let smoke).
  • Add garlic and onion to the hot oil and stir-fry for about 2 minutes.
  • Add the chicken strips, pepper strips and cashews; stir fry for an additional 4 minutes.
  • Add the soy sauce mixture and the cashews and stir fry for an additional 3-4 minutes or to desired doneness.
  • Serve over hot cooked rice or noodles.

CHICKEN, CASHEWS, RED PEPPER AND SCALLION STIR FRY



Chicken, Cashews, Red Pepper and Scallion Stir Fry image

This has by far become my favorite stir fry dish. It is a mix of my girl friends favorite chicken stir fry, my favorite technique and sauce for stir fry; and this is the final result. Basically, a 4 ingredient dish with a simple sauce, stir fried and served over rice with a crunch. Yes, chopped water chestnuts make this rice a great compliment. Now, for dinner, I serve some Napa cabbage, rough chopped and tossed with shredded carrots and shallots, topped with an Asian, or toasted sesame seed dressing for a perfect side. Now you can make your own dressing, but there are so many store bought dressings available these days which are pretty good. It is such a quick easy dish for a week night dinner. And ... If you're in the mood, a few spring rolls, egg rolls or an miso or egg drop soup would make a nice starter course. A couple of notes. Don't skip of any of the steps, it is what makes the dish work so well. Also ... add the water chestnuts to the rice, it really makes the dish. And the sesame oil gives it the stir fry flavor. Don't skip these ingredients.

Provided by SarasotaCook

Categories     Chicken

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 17

1 extra large egg (egg white only)
1 tablespoon cornstarch
1 1/4 tablespoons soy sauce
1 1/4 lbs boneless skinless chicken, cut in 1-inch bite size pieces (I use a mix of thighs and breasts)
1 tablespoon sesame oil (to saute the chicken)
1 tablespoon peanut oil, to saute the chicken (vegetable or canola oil will work fine, do NOT use olive oil)
1/2 cup unsalted whole cashews
1 tablespoon peanut oil (vegetable or canola oil will work fine, do NOT use olive oil)
2 tablespoons soy sauce
1/2 cup chicken broth
2 tablespoons sherry wine (do not use cooking sherry or cream sherry, just use a cook dry sherry)
2 teaspoons sugar
1 small red pepper, very very thin sliced in 1-2-inch pieces
1/2 cup diced scallion, white and green parts
1/4-1/2 teaspoon crushed red pepper flakes
4 cups rice (use your favorite, I serve about 1 cup per person, you can make more if you like)
1 (3 1/2 ounce) can water chestnuts, cut in thin strips

Steps:

  • Now, it looks like a lot, but it is very easy. Just start each step and honestly it doesn't take any time.
  • Chicken Marinade -- In a small bowl, add the egg white, corn starch and soy sauce and whisk well. Add the chicken and toss well to combine. Just set off to the side on the counter. The chicken will come to room temp as it marinates. I like to let it set 30-45 minutes. This gives you time to prepare everything else.
  • Cashews -- This only takes a few minutes. In the same large pan you are going to cook the chicken in (I prefer non stick), add the oil and bring to medium heat. Add the cashews and cook 2-3 minutes until golden brown (stirring often). Once they are done, remove to a plate lined with a paper towel to drain. They don't need chopping, so they are ready to go. Wipe out the pan as you will be using this to make the chicken.
  • Sauce -- In a small bowl or even a measuring cup, add the chicken broth, soy sauce, sherry wine, sugar, red pepper flakes and set to the side. Don't add the scallions yet.
  • Rice -- Start the rice as the chicken only takes a few minutes to cook. I use a quick cooking rice, but feel free to use your favorite. Right at the end of cooking, add in the water chestnuts. I make this ahead and just cover and set off to the side.
  • Chicken -- Time to stir fry! This is quick so make sure you have the sauce nearby, the cashews and the rice is done. Heat that large pan up one more time. Now a wok is great if you have one, but not necessary. Add 1 tablespoon each peanut (or whatever you have) and sesame oil (don't leave out the sesame oil (it gives this dish great flavor) and bring to medium/high heat - high heat. Scoop the chicken out of the marinade, but use a slotted spoon, you don't want to get extra marinade in the pan. You can also strain it in a colander if you want. A slotted spoon works great and much easier. Add it to the hot oil and stir fry on each side until golden brown. It won't take more than 4-5 min tops. They cook very quick and you don't want to over cook them.
  • Right before they are done, add in the scallions, red pepper strips and cashews. Stir to combine and then add in the sauce. Cook just a minute or two until the sauce is bubbly and thick. The pepper will still be a bit crunchy but tender and the chicken will be tender and done.
  • NOTE: If you like the sauce a bit thicker, mix 1 teaspoon cold water with 1 teaspoon corn starch and add to the dish. And cook just a minute -- this will thicken it up quickly.
  • Serve -- Just top this wonderful chicken and sauce over the water chestnut rice. As I mentioned, I love a Napa cabbage salad with carrots and a sesame dressing for a side, but add your favorites. This really may look like a lot, but they are all simple steps. Just follow the steps for a quick nice dinner. ENJOY!
  • Note: Time to make includes marinating.

CHICKEN, CASHEWS AND RED PEPPER STIR-FRY



Chicken, Cashews and Red Pepper Stir-Fry image

This dish balances salty, sweet, tangy and spicy ingredients. It is truly wonderful! :) Recipe is from Barbara Lauterbach, Cooking Light Magazine, April 2009 edition. She suggests that it be served alongside a quick rice pilaf. Cook a 10 oz package frozen white rice (such as Birds Eye SteamFresh) according to package directions. We had rice already made since there is white rice always around!! Combine cooked rice, 2 Tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon salt (or perhaps one of Mrs Dash's 13 choices) and 1/4 teaspoon freshly ground black pepper and a sprinkling of chopped green onions. Make sure you have it all chopped and ready so that cooking it will be a breeze. ;)

Provided by Manami

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 3/4 teaspoons cornstarch, divided
2 tablespoons low sodium soy sauce, divided
2 teaspoons dry sherry
1 teaspoon rice wine vinegar
3/4 teaspoon sugar or 3/4 teaspoon Splenda sugar substitute
1/2 teaspoon hot pepper sauce (such as Tabasco) or 1/2 teaspoon garlic and red chile paste
1 lb chicken breast tenders, cut lengthwise into thin strips
1/2 cup coarsely chopped unsalted cashews
2 tablespoons canola oil
2 cups julienne-cut red bell peppers (about 1 large)
1 teaspoon minced garlic (if you have it, use bottled minced garlic, watch it, if you used the garlic chile paste)
1/2 teaspoon minced peeled fresh ginger
3 tablespoons thinly sliced green onions

Steps:

  • Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and dry sherry, rice vinegar, the sugar or Splenda, & 1/2 tablespoon garlic & red chile paste (or less if you choose) in a small bowl; stir with a whisk.
  • Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.
  • Heat a large nonstick skillet over medium-high heat.
  • Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently.
  • Remove from pan.
  • Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned.
  • Remove chicken from pan; place in a bowl.
  • Add bell pepper to pan; sauté 2 minutes, stirring occasionally.
  • Add garlic and ginger; cook 30 seconds.
  • Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick.
  • Sprinkle with cashews and green onions.
  • QUICK RICE PILAF:.
  • Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper & a sprinkling of chopped green onions!

CHICKEN AND PEPPER STIR FRY WITH BASIL



Chicken and Pepper Stir Fry With Basil image

Make and share this Chicken and Pepper Stir Fry With Basil recipe from Food.com.

Provided by ThatSouthernBelle

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb chicken thighs (into strips or slivers) or 1 lb chicken breast, sliced (into strips or slivers)
1 large red bell pepper, sliced
1 large shallot, thinly sliced
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon soy sauce
2 tablespoons fish sauce
2 teaspoons brown sugar
1 -3 Thai red chili peppers or 1 -3 jalapeno, seeds removed and thinly sliced
1/2 teaspoon black pepper, freshly ground
1 cup fresh basil leaves (sweet or Thai varieties are both okay)
1 tablespoon high oleic safflower oil, for stir frying
fresh lime juice (optional)

Steps:

  • Heat 1 tablespoon of high oleic safflower oil in a cast iron skillet over medium heat and add the shallots.
  • Cook the shallots until they are translucent and soft, about 3 minutes.
  • Turn the heat up to medium high and add the chicken, bell peppers, grated ginger, minced garlic, ground pepper, and sliced chilies.
  • Continue to stir fry until the chicken is nearly cooked through, about 2 minutes, then add the sauce.
  • Cook for another minute and the sauce will thicken. Add more soy sauce or salt if you need to.
  • Stir in the fresh basil at the end.
  • Squeeze a little lime juice on top if you have some limes on hand.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
  • Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding them.
  • Heat the skillet or wok over high heat: This will help to sear the chicken and vegetables and create a nice caramelized flavor.
  • Stir-fry the chicken in batches: If you overcrowd the skillet or wok, the chicken will not cook evenly. Cook the chicken in batches, removing it from the skillet or wok once it is cooked through.
  • Add the vegetables: Once the chicken is cooked, add the vegetables to the skillet or wok and stir-fry until they are tender-crisp.
  • Season the stir-fry: Add soy sauce, rice vinegar, sesame oil, and ginger to taste.
  • Serve immediately: Stir-fry is best served immediately, while it is still hot and fresh.

Conclusion:

Chicken pepper stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a healthy meal that is packed with protein and vegetables. With a few simple tips, you can make a delicious stir-fry that your whole family will enjoy.

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