A quick and bold stir-fry featuring tender chicken thigh pieces tossed with crisp bell peppers and plenty of garlic. This dish delivers restaurant-quality flavor in under 20 minutes, perfect for busy weeknights when you need something satisfying on the table fast.
This is one of those recipes that proves great flavor doesn't require complicated techniques. The key is getting a nice golden sear on the chicken before adding the aromatics, then finishing with a quick toss of the peppers to keep them slightly crisp.
Cut the chicken thighs into bite-sized pieces. Slice both bell peppers into thin strips. Have all your seasonings measured and ready nearby since this cooks quickly.
Heat oil in a wok or large skillet over high heat. Add chicken pieces and spread them out in a single layer. Let them cook without stirring for 2 minutes to get golden, then stir-fry until all the moisture evaporates, about 4-5 minutes total. Remove and set aside.
In the same wok, add a bit more oil if needed. Toss in the Sichuan peppercorns and minced garlic, stir-frying just until fragrant, about 30 seconds. Watch closely—garlic burns fast.
Add the bell pepper strips and stir-fry for 2 minutes until they soften slightly but still have some crunch. Return the chicken to the pan, then add both soy sauces, sugar, and chicken powder. Toss everything together until well coated and the peppers smell amazing. Season with salt if needed. Serve immediately over rice.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
