Description
This Sizzling Garlic Chicken Stir-Fry with Peppers and Steamed Rice is a vibrant and flavorful dish combining tender chicken breast strips with crisp bell peppers and onions, enveloped in a savory garlic sauce. Perfect for a quick weeknight meal, it features a harmonious blend of soy, oyster, and hoisin sauces with a hint of sesame oil, served over fluffy steamed rice and garnished with fresh cilantro and sesame seeds for an authentic Asian-inspired experience.
Ingredients
Scale
Chicken & Vegetables
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
Sauces & Seasonings
- 2 tablespoons vegetable oil (for stir-frying)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 4 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch (optional, for thickening sauce)
Serving & Garnish
- Steamed white rice, for serving
- Sesame seeds, for garnish (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken strips and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Stir-Fry Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the sliced red, green, and yellow bell peppers along with the sliced onion, and stir-fry for 3-4 minutes until the vegetables are tender-crisp but still retain their vibrant color and crunch.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute, allowing the garlic to become fragrant without burning.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, ground black pepper, and crushed red pepper flakes if using. Pour this sauce mixture over the vegetables in the skillet and bring to a gentle simmer.
- Thicken Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with 1 tablespoon of water to create a slurry. Add this mixture to the skillet and stir well. Simmer for 1-2 minutes until the sauce thickens nicely and coats the vegetables.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet and toss everything together thoroughly so the chicken is evenly coated with the flavorful sauce and mixed well with the vegetables.
- Serve: Spoon the stir-fry over a bed of steamed white rice. Garnish with sesame seeds and fresh cilantro if desired, enhancing both flavor and presentation.
- Enjoy Immediately: Serve while sizzling and hot to enjoy the full depth of flavors and texture.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes or add fresh sliced chili peppers.
- You can substitute chicken breast with chicken thighs for a juicier texture.
- To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative.
- If cornstarch is not available, arrowroot powder is a good substitute for thickening the sauce.
- Leftover stir-fry can be refrigerated for up to 2 days and reheated gently to avoid drying out the chicken.
