{"id":34534,"date":"2025-09-17T12:26:07","date_gmt":"2025-09-17T04:26:07","guid":{"rendered":"https:\/\/www.chinasichuanfood.com\/?p=34534"},"modified":"2026-02-17T12:55:37","modified_gmt":"2026-02-17T04:55:37","slug":"chicken-and-pepper-stir-fry-over-rice","status":"publish","type":"post","link":"https:\/\/www.chinasichuanfood.com\/chicken-and-pepper-stir-fry-over-rice\/","title":{"rendered":"Chicken and Pepper Stir Fry Over Rice"},"content":{"rendered":"\n

I am a big fan of those typical, quick, easy-to-prepare stir-fry dishes, especially on hot, busy days. And this is my sharing today – chicken and pepper stir-fry. You will only need 20 minutes from preparation to the table.<\/p>\n\n\n\n

A simple stir fry with some pot and vegetables is always my first choice on summer days. For most of the Chinese stir-fry dishes, we will have a super tender protein and crunchy vegetables. Although traditional Chinese stir fry doesn’t include lots of sauce, I prepare a bowl of sauce for this one. This savory, dedicated, and full-of-flavor sauce makes this chicken and pepper stir fry the best partner for steamed rice. <\/p>\n\n\n\n

\"Chicken<\/figure>\n\n\n\n

Instead of using Sichuan-style chili pepper<\/strong>, we will use bell pepper<\/strong> to add a slight touch of sweetness<\/strong> in this dish. There’s another Sichuan-style chicken and peppers stir fry. In that version, we will use a lot of spicy chilies like Sichuan peppercorns or Thai red pepper. That is a tangy and super-hot version widely loved in the Sichuan area, and I will introduce that version later.<\/p>\n\n\n\n

I’ve made this chicken and bell pepper stir fry at least five times in the past two weeks, and my family is obsessed! So once you try this one, you will never want to order stir-fry dishes from Panda Express because freshly made versions are much better than takeout.<\/p>\n\n\n\n

\"Chicken<\/figure>\n\n\n\n

Ingredients <\/h2>\n\n\n\n

The following are the ingredients you will need for this recipe. You can find that all of them are super common. <\/p>\n\n\n\n

Main Stir Fry Ingredients <\/h3>\n\n\n\n
    \n
  • 1 chicken breast<\/strong><\/li>\n\n\n\n
  • 1\/4 red onion, sliced<\/strong> (don’t skip red onion because it adds SO much flavor!)<\/li>\n\n\n\n
  • 1 Bell peppers, I use green bell peppers and red bell peppers for a better color comparison<\/strong>. <\/strong><\/li>\n\n\n\n
  • 4 cloves garlic <\/li>\n\n\n\n
  • 4 tablespoons <\/strong>cooking oil <\/li>\n\n\n\n
  • Ground black pepper<\/strong> for garnishing <\/li>\n<\/ul>\n\n\n\n

    Chicken Marinating <\/h3>\n\n\n\n

    To make tender and well flavored chicken stir fry, we will need to marinate the chicken slices firstly. You will need the following marinating ingredients. <\/p>\n\n\n\n

      \n
    • 1\/8 tsp. salt – Although we have salty seasonings like oyster sauce and light soy sauce. <\/li>\n\n\n\n
    • Pinch of white pepper<\/li>\n\n\n\n
    • 1\/2 tbsp. oyster sauce<\/li>\n\n\n\n
    • 1 tbsp. light soy sauce<\/li>\n\n\n\n
    • 1 tbsp. water or Shaoxing wine<\/li>\n\n\n\n
    • 1 tbsp. cornstarch<\/li>\n\n\n\n
    • 1 tbsp. vegetable cooking oil <\/li>\n<\/ul>\n\n\n\n

      For That Magic Sauce:<\/h3>\n\n\n\n

      As I mentioned before, to better match it with steamed rice or noodles, I match it with a stir-fry sauce.<\/p>\n\n\n\n

        \n
      • 1 tbsp. soy sauce<\/strong><\/li>\n\n\n\n
      • 1\/8 tsp. salt <\/li>\n\n\n\n
      • 1 tsp. sugar<\/strong> – sugar can add a slight touch of sweetness and combine all the flavors.<\/li>\n\n\n\n
      • 1 tbsp. sesame oil<\/strong><\/li>\n\n\n\n
      • 1 tbsp. oyster sauce<\/li>\n\n\n\n
      • 1\/2 tsp. freshly ground black pepper <\/li>\n\n\n\n
      • 1\/2 tbsp. cornstarch<\/strong> to thicken the sauce<\/li>\n\n\n\n
      • 1\/3 cup water<\/li>\n<\/ul>\n\n\n\n
        \"Chicken<\/figure>\n\n\n\n

        How to make this delicious, tender chicken and pepper stir fry<\/h2>\n\n\n\n

        Marinate the chicken<\/strong><\/h3>\n\n\n\n

        I always recommend marinating protein for any stir-frying <\/em>dishes for two primary purposes. The first is to give the dish a basic flavor base. And the second is to guarantee your chicken is tender after stir-frying, thanks to the starch layer. <\/em><\/p>\n\n\n