Leftover Chicken Stir-Fry With Bell Peppers

Chicken stir fry with bell peppers recipe

The Spruce / Ana Zelic

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
365 Calories
24g Fat
12g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 365
% Daily Value*
Total Fat 24g 31%
Saturated Fat 5g 27%
Cholesterol 145mg 48%
Sodium 681mg 30%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 29g
Vitamin C 72mg 358%
Calcium 29mg 2%
Iron 2mg 10%
Potassium 488mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a recipe for those times when you have some cooked chicken or turkey leftovers but not a lot. To make it a full entrée, you need to stretch it with other ingredients.

Bell peppers and canned baby corn add color and a sweet-and-savory flavor to this simple stir-fry. The soy sauce and sesame oil give the dish a slight Chinese touch. If you want to add more vegetables, try a few broccoli florets. Instead of chicken thighs, you can use any other boneless chicken. 

A wok is ideal for stir-fries like this for a number of reasons. The large size and the shape of the wok gives you room to push the already cooked food up the sides while the rest of the food continues to cook in the center of the wok. Also, a wok uses less oil than a frying pan or a skillet. This recipe calls only for half a teaspoon oil. Because of the depth of the wok, there is no splattering, which occurs mostly when you add the sauce. 

This is a speedy dinner. Prep time included, it is ready in about 15 minutes. But while cooking in a wok is quick, it requires your full attention and frequent stirring. If you are new to stir-frying, check out these stir-frying tips

Serve this stir-fry with plain white or brown rice, or Asian noodles

Leftovers keep in an airtight container in the fridge for two to three days.

 

 

 

 

 

Ingredients

  • 1/2 green bell pepper

  • 1 red bell pepper, or 1/2 red and 1/2 yellow bell pepper

  • 1 (14-ounce) can baby corn

  • 2 tablespoons soy sauce

  • 3 tablespoons water, or chicken broth

  • 1 teaspoon wine , or dry sherry

  • 1 teaspoon granulated sugar

  • 1/2 teaspoon sesame oil

  • 1 teaspoon cornstarch

  • 2 cloves garlic

  • 2 tablespoons vegetable oil, or more as needed

  • 2 cups cooked chicken thighs, chopped, or leftover turkey meat

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken stir fry with bell peppers
    The Spruce / Ana Zelic
  2. Wash the bell peppers, remove their seeds, and cut into thin strips.

    Wash bell peppers
    The Spruce / Ana Zelic
  3. Rinse the can of baby corn in warm water and drain thoroughly.

    Rinse baby corn
    The Spruce / Ana Zelic
  4. Combine the soy sauce, water or chicken broth, wine or dry sherry, sugar, and sesame oil in a small bowl.

    Combine soy sauce
    The Spruce / Ana Zelic
  5. Whisk in the cornstarch and set aside.

    Whisk in cornstarch
    The Spruce / Ana Zelic
  6. Heat the wok and add oil, drizzling it around the sides.

    Heat wok
    The Spruce / Ana Zelic
  7. When the oil is hot, add the garlic, and stir-fry until aromatic.

    Add oil
    The Spruce / Ana Zelic
  8. Add the baby corn, stir fry briefly, and then add the green bell peppers, red bell peppers. Continue stir-frying.

    Add baby corn
    The Spruce / Ana Zelic
  9. Give the sauce a quick re-stir. Make a well in the middle of the wok and add the sauce, stirring quickly to thicken.

    Stir pepper
    The Spruce / Ana Zelic
  10. Add the chicken, mix everything together, and serve hot over rice or noodles.

    Chicken stir fry with bell pepper
    The Spruce / Ana Zelic