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
Scale
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.
