Spicy Chicken Stir-Fry with Peppers & Rice
Spicy Chicken Stir-Fry with Peppers & Rice is a vibrant and satisfying dish that will bring excitement to your dinner table. This quick and easy recipe features tender chicken complemented by colorful bell peppers and fluffy rice, all tossed in a savory chili sauce that packs a punch. Perfect for busy weeknights or entertaining guests, this stir-fry can be customized with your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 500g chicken breast, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp soy sauce (replacement for oyster sauce)
- 1 tbsp chili paste or sriracha
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 cups jasmine or basmati rice
- 4 cups water
- Pinch of salt
- Salt & pepper to taste
Instructions
- Rinse the rice under cold water until clear. In a pot, combine rinsed rice, water, and a pinch of salt. Bring to a boil then reduce to low heat, covering until fluffy (15-20 minutes).
- Marinate chicken in soy sauce for at least 10 minutes.
- Heat vegetable oil in a wok over medium-high heat. Add garlic and onion; stir-fry until fragrant (1-2 minutes).
- Add marinated chicken; cook until golden brown on all sides (5-7 minutes).
- Toss in the sliced bell peppers; stir-fry for about 3-4 minutes until tender but crisp.
- Stir in chili paste along with cornstarch slurry; cook for another minute until sauce thickens.
- Adjust seasoning with salt and pepper if needed. Serve hot alongside steamed rice.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 60mg