This Asian-style Chicken and Green Pepper Stir Fry is one of those dishes I would like to make again and again. It’s simple, adaptable, and irresistibly delicious.
This stir fry is packed with bold flavours, crispy fried chicken, and crunchy green peppers, making it a perfect weeknight meal that comes together in under 30 minutes.
This is one of my favourites. The best part? It’s incredibly versatile: you can easily tweak the recipe to suit your taste. Add veggies like broccoli, mixed peppers, carrots, or snap peas to pack in even more colour, crunch, and nutrition. Plus, you can play around with your favourite Asian sauces to make it truly your own.
While soy sauce and hoisin sauce are my go-to staples, I also like to add oyster sauce for its unique flavour. It brings a subtle sweetness and a distinct umami punch that takes this stir-fry to the next level.
This dish pairs beautifully with fried rice or noodles, but honestly, it’s just as delicious served over plain basmati or jasmine rice. The combination of crispy juicy chicken, crunchy veggies, and savoury sauce makes it a satisfying and wholesome meal that’s perfect any day of the week.
Trust me—once you try it, it’ll quickly become a staple in your kitchen too, Enjoy!
- Boneless chicken, diced- 2 chicken breasts or thighs
- Egg- 1
- Ground black pepper- ¼ tsp
- Soy sauce, low-sodium- 1 tbsp
- Corn starch- ½ cup
- Oil, left after frying chicken- 1 tbsp
- Ginger, sliced- 2-inch slice
- Garlic, sliced- 2 cloves
- Green onions, chopped- 2 stalks
- Green pepper, diced- 1
- Soy sauce, low-sodium- 3 tbsp
- Fried chicken
- Hoisin sauce- 1 tbsp
- Oyster sauce- 2 tbsp
- Green onions, chopped- 1 stalk
- Cilantro, chopped- 2 handfuls
- Black sesame seeds, roasted- 1 tbsp
- Oil, for shallow frying
- I've taken diced boneless chicken breast, thighs can also be used.
- To the chicken, add egg, ground black pepper, soy sauce & corn starch; combine well.
- Place a frying pan over medium heat, add oil for either shallow frying or deep frying.
- Drop the chicken in the oil & fry till golden & crispy.
- Transfer the chicken to a paper towel & keep aside.
- Place a wide saucepan or wok over medium heat.
- Add 1 tbsp oil that's left after frying chicken.
- Add ginger & garlic, saute till light golden in colour.
- Add green onions & stir fry for a minute.
- Add diced green pepper, stir fry for a few minutes. Don't overcook the peppers.
- Instead of green pepper- broccoli, mixed peppers, carrot can also be added.
- Add the fried chicken.
- Add the sauces: soy, hoisin & oyster sauce; stir fry for a few minutes.
- If you prefer this dish to be saucy, add more soy sauce.
- Garnish with green peppers, cilantro & roasted black sesame seeds.
- Enjoy with fried rice, noodles or plain basmati or jasmine rice.
