Quick Chicken Stir-Fry with Bell Peppers, Onion & Soy

Ingredients

• 500 g of chicken breast, cut into 2 cm (about 3/4-inch) cubes (about 1.1 lb)
• 1 medium red bell pepper, cut into cubes
• 1 medium green bell pepper, cut into cubes
• 1 medium onion, cut into wedges
• 2 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (adjust to taste)
• 2 tablespoons neutral oil (vegetable or canola)
• 1 tablespoon cornstarch
• 3 tablespoons water (for dissolving the cornstarch)

Instructions

1. Pat the chicken dry with paper towels and place in a bowl; add 1 tablespoon soy sauce, 1 tablespoon cornstarch, ground black pepper and mix well, letting it marinate for 10 minutes.
2. While the chicken marinates, whisk in another bowl the remaining 2 tablespoons soy sauce, the sugar and the 3 tablespoons water until dissolved; set aside.
3. Heat a large skillet or wok over high heat and add 1 tablespoon oil; sear the chicken in batches for 3–4 minutes until browned, remove and set aside.
4. In the same skillet heat the remaining tablespoon of oil, sauté the garlic for 30 seconds and add the onion and bell peppers; stir-fry on high for 2–3 minutes until tender but still crisp.
5. Return the chicken to the skillet, pour in the reserved sauce and toss quickly to coat all ingredients.
6. When the sauce begins to simmer, dissolve the remaining tablespoon of cornstarch (if you want a thicker sauce) in 1 tablespoon of water and add to the pan, cooking 1 minute until the sauce thickens and becomes glossy.
7. Taste and adjust the salt if needed; serve immediately with white or brown rice and, if desired, chopped green onion on top.

Tips

• Cut the chicken and vegetables into similar sizes for even cooking.
• Use a very hot skillet or wok to quickly sear the chicken and keep it juicy.
• Don’t overcook the bell peppers to preserve their color and crunch.
• To save time, prep the vegetables while the chicken marinates.

Variations

• Add roasted cashews at the end for extra crunch.
• Replace some of the bell pepper with thinly sliced carrot for more color.
• Make it spicy by adding sliced fresh chili or a dash of hot sauce.

FAQ