Quick Chicken & Peppers Stir Fry
Prep time
Cook time
Total time
Serves: 2
  • 1 large boneless, skinless chicken breast, sliced
  • ½ of one red bell pepper, cut in ¼-inch strips
  • ½ of one green bell pepper, cut in ¼-inch strips
  • ½ of one yellow bell pepper, cut in ¼-inch strips
  • ½ of one orange bell pepper, cut in ¼-inch strips
  • 1 clove garlic, crushed
  • 1 small onion, sliced
  • 3 tbs oil
  • Sauce:
  • 2 chicken stock cubes, crushed
  • 1 cup water
  • 2 tbs soy sauce
  • 1 tbs sugar
  • ¼ tsp dark sesame oil
  • 2 tbs dry sherry or dry white wine
  • Thickening for sauce:
  • 2 tbs cornstarch
  • 2-3 tbs water
  1. Heat oil over high heat in a large wok or skillet. Add chicken and garlic and stir fry until chicken is lightly browned on all sides.
  2. Add onion and peppers, and stir fry until peppers are crisp-tender and have turned bright colored--I usually use the green pepper as a guide--when it turns bright green, that's generally when they are crisp-tender.
  3. Add the sauce and heat to boiling.
  4. Mix the cornstarch and water and add to the wok, stirring while adding. Bring to boil and boil for 1 minute.
  5. Serve over rice (I use jasmine rice)
  6. Serves 2
Recipe by The Midnight Baker at https://bakeatmidnite.com/quick-chicken-peppers-stir-fry/