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
Scale
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.
