Easy Chicken and Bell Pepper Stir Fry

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often cheaper.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while thighs are more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is often cheaper.

Cut the chicken breast into thin strips.

Transfer the chicken to a mixing bowl.

Add 1 tablespoon of cooking wine, 1 tablespoon of regular soy sauce, 1 teaspoon of dark soy sauce, ground pepper, and paprika to the chicken. Mix well.

Add 1 teaspoon of cornstarch and massage the chicken. Cover and let it rest for 10–20 minutes.

Cut the bell peppers, removing the white membrane and seeds, and slice into long thin strips.

Prepare the scallion or onion and two cloves of garlic.

Combine 2 tablespoons of oyster sauce, 1 tablespoon of regular soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of sugar, 1/8 cup of water, and 1/2 teaspoon of cornstarch in a bowl. Mix well until dissolved.

In a pan, add 2–3 tablespoons of cooking oil and heat.

Sauté the scallion or onion over medium heat until softened.

Add the bell peppers and raise the heat to medium-high. Season with salt and cook for 4–5 minutes until slightly crisp.

Transfer the bell peppers to a plate.

In the same pan, heat 1–2 tablespoons of cooking oil.

Brown the chicken on both sides for about 4–5 minutes over medium-high heat.

When the chicken is almost done, add the garlic and cook for 1-2 minutes.

Lower the heat and pour the stir-fry sauce along the sides of the pan. Mix well until the sauce thickens.

Add the bell peppers back into the pan and stir well.

Turn off the heat and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens