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Chicken Pepper Stir-Fry Rice Bowl

A delightful Asian-inspired dish that combines tender chicken with crunchy bell peppers and aromatic herbs, creating a colorful and satisfying meal perfect for quick cooking.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, diced Opt for fresh chicken breast for tenderness.
  • 2 cups cooked jasmine rice Rinse before cooking for fluffiness.
  • 1 piece green bell pepper, sliced Use vibrant colors for freshness.
  • 1 piece red bell pepper, sliced Use vibrant colors for freshness.
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp soy sauce Can substitute with coconut aminos for a soy-free version.
  • 1 tbsp oyster sauce Can substitute with a mix of soy sauce and sugar.
  • 1 tbsp honey
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 tbsp olive oil For cooking the chicken.
  • to taste salt & black pepper
  • 1 tbsp chopped green onion For garnish.

Method
 

Preparation
  1. Start by cooking jasmine rice according to package instructions until it’s fluffy. Rinse it first to remove excess starch.
  2. Season diced chicken with salt and black pepper.
Cooking
  1. Heat olive oil in a skillet over medium heat. Cook the chicken, stirring occasionally, for about 5 minutes until it turns golden brown and cooked through.
  2. Add sliced onion, minced garlic, minced ginger, and the sliced bell peppers to the skillet. Stir-fry for 4–5 minutes until the vegetables become tender-crisp.
  3. In a small bowl, mix soy sauce, oyster sauce, honey, cornstarch, and water. Stir until smooth.
  4. Pour the sauce into the skillet, stirring constantly until it thickens and evenly coats the chicken and vegetables.
  5. Serve the stir-fry over the cooked rice and garnish with chopped green onions.

Notes

Consider marinating your chicken in soy sauce and ginger for an hour for a deeper flavor. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.