Stir-Fried Chicken With Bell Peppers

Chicken stir-fry with bell peppers

Lisa Wiltse/Contributor

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
335 Calories
15g Fat
11g Carbs
37g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 335
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 97mg 32%
Sodium 399mg 17%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 37g
Vitamin C 72mg 361%
Calcium 37mg 3%
Iron 2mg 10%
Potassium 471mg 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.)

Two types of soy sauce add flavor to this recipe for stir-fried chicken with onion and sweet bell peppers.


  • 1 pound boneless chicken breasts, cut into bite-sized pieces

  • 2 teaspoons light soy sauce

  • 1 teaspoon dark soy sauce

  • 3 teaspoons Chinese rice wine, or dry sherry, divided

  • Freshly ground black pepper, to taste

  • 4 teaspoons cornstarch, divided

  • 4 tablespoons chicken broth, or water

  • 1 teaspoon sugar

  • 1/2 teaspoon dark sesame oil

  • 3 tablespoons peanut oil, or vegetable oil, for stir-frying, divided

  • 1 teaspoon finely chopped ginger

  • 1 clove garlic, finely chopped

  • 1/2 medium onion, finely chopped

  • 1/2 green bell pepper, diced

  • 1/2 red bell pepper, diced

  • 1 green onion, finely chopped

Steps to Make It

  1. In a bowl, marinate the chicken with the light soy sauce, dark soy sauce, 1 1/2 teaspoons rice wine or dry sherry, pepper, and 3 teaspoons cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.

  2. In a small bowl, combine the chicken broth or water, 1 1/2 teaspoons rice wine or dry sherry, sugar, and sesame oil. Whisk in 1 teaspoon cornstarch.

  3. Heat a wok over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the ginger and garlic. Stir for about 10 seconds until aromatic, then add the chicken. Stir-fry the chicken for 2 to 3 minutes, until it turns white and is nearly cooked. Splash a bit of rice wine or dry sherry over the chicken while stir-frying if desired. Remove from the wok and drain in a colander or on paper towels. Clean out the wok.

  4. Heat 1 tablespoon oil in the wok. Add the remainder of the ginger and garlic and stir for about 10 seconds until aromatic. Add the onion and green bell pepper. Stir-fry for a minute, then add the red bell pepper. Continue stir-frying for another minute, adding a bit of rice wine or dry sherry, chicken broth or water if the vegetables start to dry out.

  5. Push the vegetables to the side and add the chicken. Stir briefly, then push to the sides. Re-stir the sauce and add it into the middle of the wok, stirring quickly to thicken. Stir to mix everything together. Stir in the green onion and serve hot over rice.