If you’re craving a vibrant, flavorful, and quick-to-make dinner, then this Chicken Bell Pepper Stir Fry Recipe is exactly what you need. Picture tender chicken pieces sizzling alongside crisp green bell peppers, all coated in a glossy, savory sauce that’s perfectly balanced with just a hint of sweetness. The dish is elevated by crunchy roasted cashews and aromatic green onions, making each bite a delightful combination of textures and tastes. Whether you’re cooking for family or friends, this recipe brings an irresistible freshness to your table that’s sure to impress and keep everyone coming back for seconds!
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, essential ingredients each playing a key role in creating a harmonious dish. From the tender chicken thighs to the fresh green bell peppers, every component adds something special—whether it’s flavor, texture, or color.
- 1 cup basmati rice: A fragrant, fluffy base to soak up all the delicious stir fry sauce.
- ½ cup cashews, roasted & unsalted: Adds a satisfying crunch and subtle nuttiness.
- 2 pounds chicken thighs, boneless skinless: Juicy and flavorful, perfect for quick stir-frying.
- 2 cloves garlic, minced: Brings aromatic warmth and depth.
- 1 inch knob ginger, grated: Offers a fresh, zesty kick that brightens the dish.
- 2 green bell peppers: Provide crispness and vibrant green color.
- 1 small bunch of green onions (scallions), sliced: Adds a mild onion flavor and fresh finish.
- 1 tablespoon brown sugar: Balances savory with a touch of sweetness.
- 4 teaspoons cornstarch: Thickens the sauce for that perfect cling.
- 1 tablespoon rice vinegar: Injects a subtle acidity that lifts all the flavors.
- ½ cup soy sauce: Delivers rich umami and saltiness.
- 2 tablespoons sesame oil: Infuses a distinctive nutty aroma.
- 1 tablespoon cooking oil: For stir-frying the chicken and veggies efficiently.
How to Make Chicken Bell Pepper Stir Fry Recipe
Step 1: Prepare the Rice
Start by combining the basmati rice with 1 ½ cups of cold water in a small pot, covering it with a tight-fitting lid. Bring this to a vigorous boil over high heat, then immediately reduce the heat to the lowest setting. It’s important to keep the lid on without lifting it, allowing the rice to gently steam for 10 minutes. This technique results in perfectly tender, fluffy rice that will anchor your stir fry beautifully.
Step 2: Whisk Together the Sauce
While the rice cooks, mix your sauce ingredients in a small bowl: half a cup of soy sauce, two tablespoons of sesame oil, four teaspoons of cornstarch, one tablespoon of rice vinegar, one tablespoon of brown sugar, and two tablespoons of water. Whisking this until smooth ensures the sauce will thicken nicely and evenly coat the chicken and peppers when added to the skillet later on.
Step 3: Prep the Vegetables and Chicken
Seed the green bell peppers and dice them into medium-sized pieces for a satisfying crunch in every bite. Cut the chicken thighs into roughly one-inch pieces—that’s the perfect size for quick, even cooking and easy eating.
Step 4: Cook the Chicken
Heat a large skillet over medium-high heat and add the cooking oil, swirling to coat the pan’s bottom. Add the chicken pieces in a single layer and stir-fry for 3 to 4 minutes, allowing them to brown beautifully. If any liquid accumulates, drain it off so your chicken gets that nice seared texture instead of steaming.
Step 5: Add Aromatics and Bell Peppers
Now toss in the grated ginger, minced garlic, and the diced bell peppers. Continue stir-frying, stirring frequently, for another 3 to 4 minutes until the peppers begin to soften but retain some crispness—this balance keeps the dish lively and fresh.
Step 6: Combine with Sauce and Cashews
Pour the prepared sauce over the skillet, then sprinkle in the roasted, unsalted cashews. Keep stirring for 5 to 6 minutes as the sauce thickens and glazes every bit of chicken and pepper, creating that irresistible stickiness we crave in a stir fry.
Step 7: Finish and Serve
Fluff the cooked rice and serve the chicken stir fry over it. Scatter the sliced green onions on top to add freshness and a mild kick. It’s now ready to enjoy, bursting with flavor and texture in every mouthful.
How to Serve Chicken Bell Pepper Stir Fry Recipe
Garnishes
For a beautifully enhanced presentation and added flavor, don’t hold back on garnishes. Freshly sliced green onions add a lovely contrast, while a sprinkle of additional roasted cashews gives an even nuttier crunch. If you like a bit of heat, a few red chili flakes or thinly sliced fresh chili peppers bring a subtle spicy note that complements the sweetness of the sauce perfectly.
Side Dishes
This stir fry is a full meal on its own but pairs wonderfully with simple sides. Along with the basmati rice, steamed jasmine rice works beautifully too. For something light and crisp, a side salad with an Asian-style sesame dressing or quick-pickled cucumbers can brighten up the meal and balance the rich flavors of the chicken and sauce.
Creative Ways to Present
If you want to impress your guests or make this weeknight dinner feel special, serve the Chicken Bell Pepper Stir Fry Recipe in individual bowls layered with rice at the bottom, topped with the stir fry, and a garnish of green onion curls and cashews for visual appeal. You can also use lettuce leaves to wrap bites of the stir fry for a fun, handheld option that’s both light and festive.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken bell pepper stir fry in an airtight container in the refrigerator for up to 3 days. This preserves the vibrant flavors and textures well, making it perfect for quick lunches or dinners later in the week.
Freezing
This dish freezes nicely too. Transfer cooled leftovers into a freezer-safe container or bag and label with the date. It will keep its best quality for up to 2 months. When planning to freeze, consider cooking the rice separately to maintain the best texture upon reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to revive the sauce’s gloss and the chicken’s tenderness. Adding a splash of water or a little extra soy sauce during reheating can refresh the moisture if needed. Using the stovetop prevents the chicken and veggies from becoming soggy, keeping the dish delicious and close to fresh.
FAQs
Can I use chicken breast instead of thighs?
Yes! Chicken breasts will work fine, but thighs stay moister and more flavorful during stir-frying because of their higher fat content. Just watch the cooking time closely to avoid drying out the breast meat.
What can I substitute for cashews if I’m allergic?
You can swap cashews with almonds, peanuts, or even pumpkin seeds for a different crunch and flavor. Alternatively, omit nuts altogether if allergies are a concern, and the stir fry will still taste amazing.
Is this recipe gluten-free?
To keep it gluten-free, use tamari or a gluten-free soy sauce alternative. Most other ingredients are naturally gluten-free, making this a tasty option for those avoiding gluten.
Can I make this recipe vegetarian?
Absolutely! Replace the chicken with firm tofu or tempeh, and use a vegetarian-friendly soy sauce. Adding mushrooms can also boost texture and umami.
How spicy is this stir fry?
This recipe is mild by default, focusing on savory, sweet, and nutty flavors. You can easily adjust the heat level by adding chili flakes, fresh chili, or a splash of chili oil during cooking or as a garnish.
Final Thoughts
There’s something truly comforting about a quick, colorful stir fry that doesn’t sacrifice flavor for convenience, and the Chicken Bell Pepper Stir Fry Recipe does exactly that. It’s simple to prepare, packed with fresh ingredients, and offers a fantastic melody of tastes and textures that will quickly become a favorite in your home. I encourage you to try this recipe soon—your taste buds and your busy schedule will thank you!
Print
Chicken Bell Pepper Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and easy Chicken Bell Pepper Stir Fry featuring tender chicken thighs, vibrant bell peppers, and crunchy cashews, all tossed in a savory soy-based sauce and served over fluffy basmati rice. Perfect for a quick weeknight meal packed with protein and bright flavors.
Ingredients
Rice
- 1 cup basmati rice
- 1 ½ cups cold water
Stir Fry
- ½ cup cashews, roasted & unsalted
- 2 pounds chicken thighs, boneless skinless, cut into 1 inch pieces
- 2 cloves garlic, minced
- 1 inch knob ginger, grated
- 2 green bell peppers, seeded and diced
- 1 small bunch green onions (scallions), sliced
- 1 tablespoon brown sugar
- 4 teaspoons cornstarch
- 1 tablespoon rice vinegar
- ½ cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cooking oil (such as vegetable or canola oil)
- 2 tablespoons water
Instructions
- Cook Rice: Add basmati rice and 1 ½ cups cold water to a small pot. Cover with a well-fitting lid and bring to a boil over high heat on the stovetop.
- Simmer Rice: Once boiling, reduce heat to the lowest setting. Keep the lid on without peeking, and let the rice simmer for 10 minutes. Fluff the cooked rice with a fork and set aside for serving.
- Prepare Sauce: In a small bowl, whisk together soy sauce, sesame oil, cornstarch, rice vinegar, brown sugar, and water until smooth and well combined. Set aside.
- Prep Vegetables: Seed and dice the green bell peppers into medium-sized pieces. Slice the green onions and set aside for garnish.
- Prep Chicken: Cut boneless, skinless chicken thighs into 1-inch pieces.
- Heat Skillet: Place a large skillet over medium-high heat and allow it to get hot.
- Add Oil: Pour in the cooking oil and swirl it around to coat the bottom of the skillet evenly.
- Cook Chicken: Add the chicken pieces to the skillet and stir-fry for 3 to 4 minutes until they begin to brown and are nearly cooked through. Drain any excess liquid if present.
- Add Aromatics and Peppers: Stir in the grated ginger, minced garlic, and diced bell peppers. Continue to cook, stirring frequently, for another 3 to 4 minutes until the peppers start to soften.
- Add Sauce and Cashews: Pour the prepared sauce onto the skillet and add the roasted unsalted cashews. Cook while stirring often for 5 to 6 minutes until the sauce thickens and coats the chicken and vegetables beautifully.
- Serve: Plate the fluffy basmati rice and spoon the chicken bell pepper stir-fry over it. Garnish generously with sliced green onions. Enjoy your flavorful, homemade stir fry!
Notes
- For extra heat, add a pinch of red pepper flakes or sliced fresh chili when cooking the garlic and ginger.
- You can substitute chicken breasts for thighs, but thighs offer more flavor and juiciness.
- If you prefer, use tamari or low-sodium soy sauce to reduce the salt content.
- Serve immediately for best texture; leftovers can be refrigerated and reheated.
- Cashews add nice crunch; substitute with peanuts or almonds if desired.
