Chicken Stir-Fry with Bell Peppers and Onions

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  COOK TIME

  Prep 10m • Cook 10m

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  VIEWS

  439

1. 300g Boneless, skinless chicken thighs

   or breast

2. ½ small yellow onion

   cut into 2–3 cm chunks

3. 1 red or yellow bell pepper

   seeded and cut into 2–3 cm pieces

4. 3–4 dried red chilies

   cut into 2 cm pieces (optional; remove seeds to reduce heat)

   Can’t find it? Try this one.

5. Light soy sauce

   1 tbsp (~15 ml)

   Can’t find it? Try this one.

6. Shaoxing wine or dry sherry

   1 tbsp (~15 ml)

   Can’t find it? Try this one.

7. White pepper

   ¼ tsp

8. Cornstarch

   1 tsp (~5g)

   Can’t find it? Try this one.

9. Dark soy sauce

   ½ tsp (optional, for color only)

   Can’t find it? Try this one.

10. Neutral cooking oil

    (e.g., canola or peanut), 2 tbsp (～30 ml)

11. Salt

    (～⅛ tsp, optional)

1. Step 1: Marinate the chicken while prepping veggies

   Cut chicken into 2–3 cm bite-sized pieces. In a bowl, mix with 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, ¼ tsp white pepper, and 1 tsp cornstarch. Stir until evenly coated. Set aside for 5–10 minutes while you chop the onion and bell pepper.

   

2. Step 2: Heat the pan before adding oil

   Place an empty skillet or wok over medium-high heat for about 1 minute, until the pan feels hot (you’ll feel strong heat when holding your hand 10 cm above it). Add the oil and swirl to coat the surface.

3. Step 3: Sear the chicken without stirring too soon

   Add chicken in a single layer. Cook undisturbed for 1–1.5 minutes until golden underneath, then flip and cook another minute.

   

4. Step 4: Add onion first, then bell pepper

   Push chicken to one side. Add onion and stir-fry 30 seconds. Then add bell pepper and mix everything together.

   

5. Step 5: Finish with dried chilies and optional dark soy

   Add dried chilies (if using) and stir 30–60 seconds more until peppers are crisp-tender and chicken is cooked through. For richer color, drizzle in dark soy sauce and toss to combine.

   

6. Step 6: Adjust seasoning and serve

   Taste and add a pinch of salt only if needed. Transfer to a plate and serve with steamed rice.

   

1. Thighs stay juicier, but breast works if sliced evenly and not overcooked.

2. Don’t overcrowd the pan—cook in batches if needed, or the chicken will steam instead of sear.

3. No Shaoxing wine? Use dry sherry or skip it—it adds depth but isn’t essential.

4. Dried chilies add aroma, not intense heat—remove seeds if sensitive.

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