Pepper Chicken
Pepper Chicken offers a flavorful combination of tender chicken strips stir-fried with colorful bell peppers and savory seasonings. The dish features a balance of spicy, sweet, and umami flavors, making it perfect for a quick weeknight dinner or a satisfying lunch for those who enjoy bold tastes.
Ingredients
- 4 chicken breast halves, skinned, boned and cut in strips ⓘ
- 2 Tbsp. olive oil ⓘ
- 1 c. water ⓘ
- 1 medium onion, sliced ⓘ
- 3 cloves garlic, minced ⓘ
- 1/4 tsp. ground ginger ⓘ
- 1 sweet red bell pepper, cut into 1/4-inch strips ⓘ
- 1 green bell pepper, cut into 1/4-inch strips ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1 Tbsp. molasses ⓘ
- hot cooked rice ⓘ
- 2 green onions, sliced ⓘ
- 2 Tbsp. soy sauce ⓘ
Instructions
- Saute chicken in hot oil in a heavy skillet for 2 to 3 minutes until lightly browned.
- Add water, minced garlic, ground ginger, and sliced onion; bring to a boil.
- Cover the skillet, reduce heat, and simmer for 8 minutes.
- Stir in bell pepper strips, cornstarch mixed with molasses, and soy sauce; cook until peppers are tender and sauce has thickened.
- Serve hot over cooked rice and garnish with sliced green onions.
Tips & Substitutions
For an extra kick, consider adding a pinch of red pepper flakes or a splash of hot sauce to the chicken while cooking. If you want to make this dish gluten-free, substitute soy sauce with tamari or coconut aminos. You can also swap out the bell peppers for other vegetables like snap peas or broccoli for a different texture and flavor. This recipe is versatile and can be adapted to your pantry staples.
Serving Suggestions
Serve the pepper chicken over hot cooked rice, which absorbs the flavorful sauce beautifully. For a complete meal, consider pairing it with steamed broccoli or a side salad. This dish also pairs beautifully with Chicken Chow Mein for a delicious Asian-inspired feast. Garnish with sliced green onions for a fresh finish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce in a skillet over medium heat, stirring occasionally until heated through. You can also microwave it, but be sure to cover the dish to retain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pepper Chicken contains roughly 333 calories, with 6g protein, 59g carbohydrates, and 9g fat. It is an excellent source of vitamin C (113% of the Daily Value) and iron (21% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 800mg per serving (35% 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 make sure to thaw it completely before sautéing. Cooking frozen chicken directly may result in uneven cooking and a longer cooking time. Thaw in the refrigerator overnight or use the defrost setting on your microwave for best results.
What can I substitute for molasses?
If you don't have molasses, you can substitute it with honey or brown sugar mixed with a little water. This will provide sweetness and depth, though it may alter the flavor slightly. Adjust the quantity to taste, as both alternatives can be sweeter than molasses.
Is this recipe spicy?
The recipe itself is not inherently spicy, but it can be adjusted to your heat preference. If you enjoy heat, add more ground ginger or include diced jalapeños or crushed red pepper flakes. For a milder version, reduce the ginger or omit any spicy elements.
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).