Double Pepper Chicken Stir-Fry
Tender chicken cubes paired with crisp green and red bell peppers in a savory, slightly spicy sauce. This quick stir-fry delivers bold flavors with minimal fuss—perfect for a weeknight dinner.
Story
This classic Sichuan home-style dish comes together in under 30 minutes. The key is having all your ingredients prepped and ready before you turn on the heat—stir-fries wait for no one!
Ingredients
chicken thigh (boneless)
1 large (about 300g)
green bell pepper
1 medium
red bell pepper
1 medium
garlic cloves
3, minced
ginger
1 inch, minced
scallions
3, chopped
soy sauce
2 tablespoons
oyster sauce
1 tablespoon
cornstarch
1 tablespoon
cooking oil
2 tablespoons
salt
to taste
white pepper
a pinch
Instructions
1
Prep the ingredients
Cut the chicken into 1-inch cubes. Slice the bell peppers into chunky strips. Have garlic, ginger, and scallions measured and ready near the stove.
2
Season the chicken
Toss the chicken cubes with soy sauce, cornstarch, and a pinch of white pepper. Let it marinate for 5 minutes while you heat your wok.
3
Stir-fry the chicken
Heat oil in a wok over high heat until shimmering. Add chicken and spread into a single layer. Let it sear without stirring for 1-2 minutes, then flip and cook another minute until golden. Remove and set aside.
4
Cook the aromatics and peppers
Add a splash more oil if needed. Sauté garlic and ginger for 15 seconds until fragrant, then add the pepper strips. Stir-fry over high heat for 2-3 minutes until they're tender-crisp.
5
Combine and finish
Return the chicken to the wok. Add oyster sauce and toss everything together for 1 minute. Sprinkle with scallions, give it a final stir, and serve immediately over steamed rice.
