Description
This vibrant Sizzling Garlic Chicken Stir-Fry with Peppers is a quick and flavorful dish featuring tender chicken strips sautéed with colorful bell peppers, onions, and a savory garlic sauce. Served over steamed white rice and garnished with sesame seeds and fresh cilantro, it offers a perfect balance of sweet, tangy, and spicy flavors in just 25 minutes.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Sauces and Oils
- 2 tablespoons vegetable oil (for stir-frying)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Seasonings and Others
- 4 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch (optional, for thickening sauce)
To Serve
- Steamed white rice
- Sesame seeds, for garnish (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken strips and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Stir-fry the vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced red, green, and yellow bell peppers along with the sliced onion. Stir-fry for 3-4 minutes until the vegetables are tender-crisp but still vibrant.
- Add garlic: Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently, until fragrant.
- Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, ground black pepper, and crushed red pepper flakes if using. Pour this sauce mixture over the vegetables in the skillet and bring it to a gentle simmer.
- Thicken the sauce (optional): If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this to the skillet and stir continuously for 1-2 minutes until the sauce thickens and coats the vegetables evenly.
- Combine chicken and sauce: Return the cooked chicken to the skillet and toss everything together, ensuring the chicken is well coated with the sauce and the vegetables are evenly mixed.
- Serve: Serve the sizzling garlic chicken stir-fry hot over steamed white rice. Garnish with sesame seeds and fresh cilantro if desired.
- Enjoy immediately: For the best flavor and texture, serve immediately while the dish is hot and sizzling.
Notes
- For extra heat, increase the crushed red pepper flakes according to your taste.
- Use chicken thighs instead of breasts for a juicier texture.
- The cornstarch slurry is optional but recommended for a thicker, more luscious sauce.
- Make sure to slice the chicken and vegetables uniformly for even cooking.
- This dish can be made gluten-free by using gluten-free soy sauce and oyster sauce alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
