This Chicken Red Pepper Onion Stir Fry (with rice) is quick, easy, and packed with flavor. If you’re anything like me, you want delicious food on the table without spending hours slaving away in the kitchen. Grab your favorite wok and in under 30 minutes you'll have whipped up this delicious peppery chicken stir fry.
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Why you'll love this recipe
30 minutes. This dish comes together in just 30 minutes, leaving you time to unwind after a long day. Check out our Chicken Thigh Burrito Bowl or Chicken Satay Noodle Stir Fry for more quick meal ideas!
Stir fry. Cooking in a wok means high heat and quick cooking, perfect for locking in flavors. Try out our Kung Pao Chicken or Cashew Chicken for other tasty stir-fry meals!
Meal prep. This recipe is great for preparing meals ahead of time as the flavours continue to develop the days after. Pair it with our Sweet and Sour Chicken or Creamy Chicken Cajun Pasta for even more variety!
Easy to make. The steps are simple enough for even a 10-year-old to tackle.
Ingredients
Chicken breast. This lean protein keeps the dish tender, juicy and affordable. Swap with thighs if preferred.
Black pepper. This is used throughout stir fry marinade and the coating on the chicken. You can adjust this to taste.
Red and green pepper. Or capsicum. These can be swapped for other colours depending on availability.
Onion. Brown or yellow onions work best as they add a punch of flavour and will sweeten slightly in the sauce.
Soy sauce and Oyster. These bring the umami flavour. I highly recommend the oyster sauce in addition to the soy sauce as it's like 12 sauces in one. But, if you lack the Asian-style sauces in your cupboard, you can just use extra soy (it just won't have the same flavour.
White wine vinegar. Provides acidity to balance flavors; rice vinegar or white vinegar can work well too.
Brown sugar. Just a touch of sweetness to balance the savory elements. It also helps to lightly caramelise the onion.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make chicken onion stir fry
Step 1: If serving with rice, prepare as per your preferences, or follow my tips for cooking rice.
Step 2: Coat your chicken breast in cornstarch and let it sit while you prepare the sauce.
Step 3: Add some oil to your wok and crank up the heat. High heat is key to getting that delicious char on your chicken!
Step 4: Sauté onion until lightly browned, then add chicken until golden. Then toss in bell peppers.
Step 5: Add sauce and stir until everything is coated and heated.
Step 6: Add rice to a bowl and top with the stir fry ingredients. Add another crank of black pepper and serve immediately.
Top Tip
Tenderise. Don't skip the cornstarch with the chicken breast, especially if you plan on having this as a meal prep. It tenderises the chicken and prevents it from drying out during cooking and reheating.
Be Prepared. Prepare all your ingredients and sauce before adding the first ingredient to the wok. Stir fries are cooked quickly and you don't want to let anything overcook.
Recommended Equipment
Using a good quality wok can really elevate your stir fry experience, making it easier to toss everything around while cooking. If you don’t have one, a large skillet will work in a pinch!
What goes with chicken stir fry?
The pepper onion chicken stir fry already has the protein and vegetables necessary for a meal prep, serve it alongside Rice, or even noodles or quinoa for another grain option.
If storing and having for leftovers, try to store the rice separately to the stir fry to prevent the sauce from making the rice soggy. Store in the fridge for up to 4 days in an airtight container.
Can you reheat chicken stir fry?
Absolutely!
You can reheat in the microwave on 1 minute intervals (stirring in between each). This should take approx. 3 minutes.
You could also reheat over a pan on medium heat - this will keep the texture a bit better than microwaving and should take approx. 5 minutes on high heat (just make sure to continuously stir).
Freezing the pepper chicken stir fry
To freeze the chicken stir fry, try and keep the rice and the stir fry ingredients separate so the sauce doesn't cause a change in texture for the rice.
Freeze in an airtight container, bag, souper cubes for up to 3-6 months. Thaw in the fridge overnight before reheating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
Other quick chicken dinners
Or, you can have a browse through my Chicken Recipes for more delicious eats.
Recipe
Chicken Red Pepper Onion Stir Fry (With Rice)
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Equipment
- wok, optional
- Rice Cooker, optional
Ingredients
Rice
- 1 cup long-grain rice, makes 3 cups. Cooked your way or use my tips
Sauce
- 3 tablespoon soy sauce
- 2 tablespoon oyster sauce, subs note 1
- 2 tablespoon white wine vinegar
- 1 tablespoon black pepper, freshly cracked, see note 2
- 1 teaspoon brown sugar
- 3 tablespoon water
- 1 teaspoon cornstarch
Stir Fry
- 500 g (1 lb) chicken breast, diced
- 2 tablespoon cornstarch
- 1 tablespoon black pepper, freshly cracked, adjust to preferences
- 1 tablespoon sesame oil, or other high-heat oil e.g. vegetable
- 100 g (3 ½ oz) (~1 medium) Red pepper
- 100 g (3 ½ oz) (~1 medium) Green Pepper
- 200 g (7 oz) (~2 medium) Brown Onion
Instructions
Preparation
- If serving with rice, prepare as per your preferences, or follow my tips for cooking rice.
- Slice 100 g (~1 medium) Red pepper, 100 g (~1 medium) Green Pepper, 200 g (~2 medium) Brown Onion into even slices.
- Add 1 tablespoon sesame oil and put it on high-heat. Allow to heat up for at least 5-10 minutes.
- Dice 500 g chicken breast and coat in 2 tablespoon cornstarch and 1 tablespoon black pepper. Let it sit while you mix the sauce ingredients together: 3 tablespoon soy sauce 2 tablespoon oyster sauce 2 tablespoon white wine vinegar 1 tablespoon black pepper 1 teaspoon brown sugar 3 tablespoon water 1 teaspoon cornstarch
Cooking
- Sauté onion until lightly browned, stirring constantly. Add chicken, stir constantly, until golden and no pink left on the outside. Add bell peppers, continue tossing constantly.
- Add sauce and stir until everything is coated and heated. Chicken will be done at 69 (160F) measured with a meat thermometer (recommended)
- Add rice to a bowl and top with the stir fry ingredients. Add another crank of black pepper and serve immediately.
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