Savory Chicken Stir Fry with Bell Peppers and Rice

Prep Time: 15 minutes   |   Cook Time: 15 minutes   |   Total Time: 30 minutes   |   Servings: 4

Introduction

Chicken stir fry with rice is a quick, flavorful meal that combines tender chicken, colorful vegetables, and a savory sauce served over fluffy rice. This easy stir fry features juicy chicken pieces cooked with sweet bell peppers and garlic in a simple soy-based sauce that coats every bite. The high heat of stir frying locks in flavor while keeping the vegetables crisp and vibrant. Perfect for busy weeknights, this dish comes together in about 30 minutes and delivers a satisfying balance of protein, vegetables, and grains.

Ingredients

• 2 boneless, skinless chicken breasts, sliced (about 1 lb / 450 g)
• 1 tablespoon vegetable oil (15 ml)
• 3 cloves garlic, minced
• 1 red bell pepper, sliced (150 g)
• 1 yellow bell pepper, sliced (150 g)
• 2 tablespoons soy sauce (30 ml)
• 1 tablespoon oyster sauce (15 ml)
• 1 tablespoon honey or brown sugar (15 ml)
• 1 teaspoon cornstarch (3 g)
• 1/2 cup water (120 ml)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 2 cups cooked white rice (360 g)
• 1 tablespoon green onions, sliced (optional)

Step-by-Step Instructions

1. Prepare the rice: Cook rice according to package instructions and set aside, keeping it warm.
2. Season the chicken: Lightly season sliced chicken with salt and pepper.
3. Heat the pan: In a large skillet or wok, heat vegetable oil over medium-high heat until hot.
4. Cook the chicken: Add chicken pieces and stir fry for 4–5 minutes until golden and fully cooked. Remove from the pan and set aside.
5. Sauté vegetables: In the same pan, add garlic and bell peppers. Stir fry for about 3 minutes until slightly tender but still crisp.
6. Make the sauce: In a small bowl, mix soy sauce, oyster sauce, honey, cornstarch, and water. Pour into the skillet and stir until it thickens slightly.
7. Combine and serve: Return chicken to the pan, toss to coat with the sauce, and serve hot over cooked rice. Garnish with green onions if desired.

FAQs

Q1: Can I use other vegetables?
Yes. Broccoli, snap peas, carrots, or mushrooms work well in stir fry.

Q2: How do I keep the vegetables crisp?
Cook them quickly over high heat and avoid overcrowding the pan.

Q3: Can chicken stir fry with rice be made ahead?
Yes. Store in an airtight container in the refrigerator for up to 3 days and reheat in a skillet.

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