Chicken-Pepper-Steak
Tender chicken strips stir-fried with colorful peppers, green onions, and tomatoes in a savory soy-ginger sauce, perfect for a quick, flavorful Asian-inspired meal.
Ingredients
Instructions
- With a very sharp knife, cut chicken breasts into strips 1/8 inch thick.
- Combine soy sauce, ginger, and garlic; set aside.
- Heat salad oil in a large frying pan or wok.
- Add chicken strips and cook until tender.
- Add the soy sauce mixture and let simmer about 15 minutes.
- Add vegetables (green onions, peppers, and celery); toss until vegetables are tender-crisp.
- Mix cornstarch with water; add to the pan and stir.
- Cook until sauce thickens.
- Add tomatoes and heat through.
- Serve with fluffy rice.
Tips & Substitutions
To enhance flavor, marinate the chicken in the soy sauce mixture for at least 30 minutes before cooking. For a vegetarian option, substitute chicken with tofu or seitan, and use vegetable broth instead of water. If you prefer a spicier dish, consider adding red pepper flakes or sriracha. Make sure not to overcook the vegetables; they should be tender-crisp for the best texture.
Serving Suggestions
Serve this Chicken-Pepper-Steak dish over fluffy rice for a satisfying meal. It pairs beautifully with Roast Pork Fried Rice or a side of steamed vegetables for added nutrition. For a complete experience, consider serving it alongside a light soup, like Hot And Sour Scallop Soup, to balance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat to retain moisture, adding a splash of water if necessary. You can also microwave it for 1-2 minutes, stirring halfway through to heat evenly. Avoid reheating multiple times for best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken-Pepper-Steak contains roughly 472 calories, with 26g protein, 65g carbohydrates, and 11g fat. It is an excellent source of protein (51% of the Daily Value) and vitamin C (30% of the Daily Value), and a good source of potassium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
While it's best to use fresh chicken for optimal texture, you can use thawed frozen chicken. Just ensure it's fully thawed before cutting and cooking to achieve even cooking. If you begin with frozen, allow enough time for it to thaw in the refrigerator overnight.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, you can use tamari or coconut aminos as a soy sauce substitute. For a lower-sodium alternative, opt for reduced-sodium soy sauce. If you're avoiding soy entirely, consider using a mixture of balsamic vinegar and water for a similar tangy flavor.
How can I make this dish spicier?
To add heat, include sliced jalapeños or a dash of chili sauce when cooking the chicken. You can also sprinkle red pepper flakes over the finished dish or serve with a spicy dipping sauce. Adjust the spice level according to your preference for a more personalized flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).