Chinese Chicken With Peppers And Onions
A flavorful Chinese stir-fry featuring tender chicken, vibrant peppers, and onions, seasoned with soy sauce and ginger—perfect for a quick, satisfying meal for any occasion.
Ingredients
Instructions
- Cut chicken breasts into 1/2-inch squares.
- Clean peppers; cut into 1-inch chunks.
- Slice the onions into thin quarter pieces.
- Spray a wok or frying pan with Pam; heat until quite hot.
- Add ginger, cayenne pepper, and chicken to the pan; stir until chicken is thoroughly cooked, about 3 minutes.
- Remove chicken to a serving dish.
- Spray the pan with more Pam, if necessary.
- Add onions and peppers; stir-fry until onions become slightly transparent.
- Return chicken to the pan.
- Add soy sauce; stir for 1 minute.
- Sprinkle with sesame seed and serve with rice.
Tips & Substitutions
For added flavor, consider marinating the chicken in soy sauce and ginger for 30 minutes before cooking. If you prefer a different protein, feel free to substitute chicken with shrimp, which pairs beautifully with this dish. You can also use frozen mixed peppers for convenience, saving time on prep.
Serving Suggestions
This dish is best served over steamed rice or noodles to soak up the savory sauce. For a complete meal, pair it with a side of steamed broccoli or a light salad. This recipe also makes a great filling for lettuce wraps or as a topping for rice bowls.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat until heated through, or microwave in short intervals, stirring in between, to maintain the dish's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Chicken With Peppers And Onions contains roughly 643 calories, with 33g protein, 23g carbohydrates, and 51g fat. It is an excellent source of protein (65% of the Daily Value), dietary fiber (37% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2098mg per serving (91% of the Daily Value).
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?
Yes, you can use frozen chicken, but it's best to thaw it completely first for even cooking. If using frozen, remember to adjust cooking time accordingly to ensure the chicken is fully cooked through.
What can I substitute for soy sauce?
If you need a soy sauce alternative, consider using tamari for a gluten-free option or coconut aminos for a soy-free alternative. Both will provide a similar umami flavor to the dish.
Can I add other vegetables to this recipe?
Absolutely! This recipe is versatile, and you can add vegetables like snap peas, carrots, or broccoli. Just be sure to adjust the cooking time to ensure all vegetables are tender but still crisp.
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).