If you’re searching for a vibrant, flavor-packed dish that’s quick enough for any weeknight yet impressive enough for guests, this Chicken Bell Pepper Stir Fry Recipe should be your new go-to. The succulent chicken thighs paired with crisp, colorful bell peppers create a mouthwatering harmony of textures, all brought together by a luscious sauce that balances savory, sweet, and tangy perfectly. Each bite delivers a delightful burst of freshness that will have you coming back for seconds without hesitation.
Ingredients You’ll Need
These ingredients are straightforward but essential for achieving the perfect balance of taste, texture, and color that makes this Chicken Bell Pepper Stir Fry Recipe truly shine. Every element plays a role in building complexity without complicating the cooking process.
- Basmati rice: Fluffy and fragrant, it’s the ideal base to soak up all the stir fry goodness.
- Roasted, unsalted cashews: Add a satisfying crunch and a subtle nuttiness that elevates the dish.
- Boneless skinless chicken thighs: Tender and juicy, chicken thighs stay moist during stir frying.
- Garlic, minced: Provides an aromatic depth that shines throughout the sauce and stir fry.
- Fresh ginger, grated: Adds a bright and zesty note that balances the richness.
- Green bell peppers: Their crisp texture and slightly sweet flavor bring vibrant color and freshness.
- Green onions (scallions), sliced: Used as a fresh topping, contributing mild oniony brightness.
- Brown sugar: A touch of sweetness that complements the savory and acidic elements.
- Cornstarch: Acts as a thickening agent, giving the sauce that perfect glossy coat.
- Rice vinegar: Adds a balanced tangy note to brighten the overall flavor.
- Soy sauce: The salty umami backbone of the sauce, harmonizing all ingredients.
- Sesame oil: Offers a rich, toasty aroma that’s signature to Asian-inspired dishes.
- Cooking oil: For stir frying the chicken and veggies with a neutral base.
How to Make Chicken Bell Pepper Stir Fry Recipe
Step 1: Cook the Basmati Rice
Start by adding your basmati rice and cold water to a small pot, then cover tightly with a lid. Bring it to a boil over high heat and, once boiling, reduce to the lowest heat setting. It’s important to keep the lid on and resist peeking, so the rice steams perfectly for about 10 minutes. Fluff it up and get ready for that perfect accompaniment to the stir fry.
Step 2: Prepare the Stir Fry Sauce
While the rice is simmering, whisk together soy sauce, sesame oil, cornstarch, rice vinegar, brown sugar, and water in a small bowl. This sauce is the magic that ties everything together with its perfect balance of sweet, salty, and tangy flavors while thickening beautifully as it cooks.
Step 3: Prep the Veggies and Chicken
Seed and dice the green bell peppers into medium-sized chunks to ensure each bite has satisfying crunch and color. Cut the chicken thighs into roughly 1-inch pieces — they’ll cook quickly and evenly, staying tender and juicy.
Step 4: Start the Stir Fry
Heat up a large skillet over medium-high heat and add your cooking oil. When it’s shimmering and hot, toss in the chicken pieces, stir frying them for about 3 to 4 minutes so they develop a lovely sear. If you notice extra liquid pooling in the skillet, drain it off to keep things crisp rather than soggy.
Step 5: Add Aromatics and Bell Peppers
Stir in the grated ginger, minced garlic, and diced bell peppers. Cook everything together, stirring frequently, for another 3 to 4 minutes until the peppers begin to soften but still hold a little crunch — that fresh texture is critical to the dish’s appeal.
Step 6: Incorporate Sauce and Cashews
Pour your prepared sauce over the stir fry, then scatter the roasted cashews on top. Keep stirring frequently as the sauce thickens in about 5 to 6 minutes, wonderfully coating every morsel of chicken and pepper with glossy flavor and lovely crunch.
Step 7: Serve
Dish the sizzling stir fry over the fluffy basmati rice, then finish with a sprinkle of fresh green onions. This is when the dish comes alive — the colors pop, the aromas beckon, and every bite bursts with balanced, comforting flavors.
How to Serve Chicken Bell Pepper Stir Fry Recipe
Garnishes
Adding fresh green onions on top isn’t just about looks — their gentle oniony crispness offers a fresh contrast that brightens the hearty stir fry wonderfully. A sprinkle of extra roasted cashews or even a few sesame seeds can add that final touch of texture and visual appeal.
Side Dishes
This Chicken Bell Pepper Stir Fry Recipe pairs beautifully with steamed rice, but you can also serve it alongside cauliflower rice for a low-carb twist or even crispy noodles if you want an extra crunch. A simple cucumber salad or lightly pickled veggies would make a refreshing accompaniment.
Creative Ways to Present
For a fun twist, try serving the stir fry inside lettuce cups or over noodles tossed with a light drizzle of sesame oil. You can also pile it atop a bed of mixed greens for a warm salad that packs maximum flavor with minimal fuss.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Bell Pepper Stir Fry Recipe keeps beautifully refrigerated in an airtight container for up to 3 days. Make sure to cool it completely before sealing to maintain freshness and keep textures intact.
Freezing
You can freeze the stir fry for up to 2 months, though it’s best to freeze portions without rice as the texture changes after freezing and thawing. Keep the sauce and veggies intact for optimal flavor when reheated.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally until warmed through to preserve the crisp-tender texture of the bell peppers and chicken. Avoid microwaving if possible, or use short bursts of power and stir frequently for best results.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works, but thighs tend to stay juicier and more flavorful during stir frying because they have a bit more fat, making the dish even more delicious.
What if I don’t have green bell peppers?
You can substitute with red, yellow, or orange bell peppers for a sweeter flavor and even more vibrant color. Just be mindful that the taste profile will be slightly different but equally tasty.
Is there a vegetarian option for this stir fry?
Yes! Swap the chicken for firm tofu or tempeh, and keep the cashews and veggies as is. The sauce works perfectly with plant-based proteins for a hearty vegetarian version.
Can I make the sauce spicier?
Definitely! Add a few dashes of chili flakes, sriracha, or fresh sliced chili peppers when you add the garlic and ginger to bring some heat to this flavorful Chicken Bell Pepper Stir Fry Recipe.
How do I get the sauce to thicken properly?
The cornstarch in the sauce is the thickening agent, so make sure to whisk it well into the other sauce ingredients before adding it to the skillet. Stir frequently once added to avoid lumps and achieve that perfect glossy finish.
Final Thoughts
This Chicken Bell Pepper Stir Fry Recipe is a fantastic example of how a handful of fresh ingredients and simple steps can deliver a dinner that feels special yet is completely doable on a busy day. It’s colorful, comforting, and packed with balanced flavors that make every bite exciting. I can’t wait for you to try it and experience just how satisfying a homemade stir fry can be!
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Chicken Bell Pepper Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Chicken Bell Pepper Stir Fry is a quick and flavorful Asian-inspired dish featuring tender chicken thighs, vibrant green bell peppers, and crunchy cashews tossed in a savory-sweet sauce. Served over fluffy basmati rice, it’s a perfect weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Rice
- 1 cup basmati rice
Stir Fry
- ½ cup cashews, roasted & unsalted
- 2 pounds chicken thighs, boneless skinless
- 2 cloves garlic, minced
- 1 inch knob ginger, grated
- 2 green bell peppers
- 1 small bunch of green onions (scallions), sliced
- 1 tablespoon brown sugar
- 4 teaspoons cornstarch
- 1 tablespoon rice vinegar
- ½ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cooking oil
Instructions
- Cook the rice: Add rice and 1 ½ cups cold water to a small pot and cover with a well-fitting lid. Bring to a boil over high heat on the stovetop.
- Simmer rice: Once boiling, reduce heat to the lowest setting, KEEP LID ON without peeking. Let the rice simmer for 10 minutes. Fluff rice and set aside to serve with the stir fry.
- Make the sauce: While the rice is cooking, whisk together ½ cup soy sauce, 2 tablespoons sesame oil, 4 teaspoons cornstarch, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 2 tablespoons water in a small bowl until smooth.
- Prepare vegetables: Seed and dice the green bell peppers into medium-sized pieces.
- Cut chicken: Cut the chicken thighs into 1-inch pieces for quick and even cooking.
- Heat skillet: Place a large skillet over medium-high heat and allow it to get hot.
- Add oil: Pour 1 tablespoon of cooking oil into the skillet and swirl to evenly coat the bottom.
- Cook chicken: Add the chicken pieces and stir-fry for 3 to 4 minutes until they are lightly browned. Drain any extra liquid from the skillet if necessary.
- Add aromatics and peppers: Stir in the grated ginger, minced garlic, and diced bell peppers. Continue to cook, stirring often, for 3 to 4 minutes until the peppers begin to soften.
- Add sauce and cashews: Pour the prepared sauce into the skillet along with the roasted cashews. Cook, stirring frequently, until the sauce thickens, about 5 to 6 minutes.
- Serve: Serve the chicken bell pepper stir fry hot over the fluffy basmati rice and top with sliced green onions. Enjoy your meal!
Notes
- For a spicier version, add sliced chili peppers or a dash of chili sauce.
- Chicken thighs are preferred here for their juiciness but chicken breast can be used as a leaner alternative.
- Make sure not to lift the rice lid while simmering to ensure perfectly cooked rice.
- Use low-sodium soy sauce to reduce salt content if desired.
- Cashews add a nice crunch, but you can substitute with peanuts or almonds.
