Flavor-Packed Chicken Stir Fry with Peppers and Rice

Ingredients

- 2 cups of uncooked rice
- 1.5 pounds of boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large bell peppers (any color), sliced
- 1/4 cup of soy sauce
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced (optional)
- 1 teaspoon of ginger, minced (optional)
- Salt and pepper to taste

Instructions

1. Prep the Rice: Rinse the uncooked rice under cold water until the water runs clear. In a medium-sized pot, add 4 cups of water and the rinsed rice. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15–20 minutes until the rice is tender and the water is absorbed. Once done, remove it from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.

2. Cook the Chicken: While the rice is cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken pieces in a single layer and season with salt and pepper. Cook for about 5–7 minutes or until the chicken is browned and cooked through, stirring occasionally.

3. Add the Vegetables: Once the chicken is cooked, push it to one side of the skillet. Add another tablespoon of vegetable oil to the empty side of the skillet. Toss in the sliced bell peppers, and if using, add the minced garlic and ginger. Sauté for 3–4 minutes or until the peppers are slightly softened but still crisp.

4. Combine and Flavor: Mix the chicken and peppers together in the skillet. Pour the soy sauce evenly over the mixture and stir well to combine all ingredients. Cook for an additional 2 minutes to heat through and allow the flavors to meld together.

5. Serve: Spoon the stir-fry mixture over a bed of fluffy rice on each plate. Garnish with chopped green onions or sesame seeds if desired. Enjoy your delicious Chicken Stir Fry!

Preparation Time

PT15M
15 minutes

Cooking Time

PT25M
25 minutes

Total Time

PT40M
40 minutes

Type of dish

Lunch

Keywords

Chicken Stir Fry, Easy Recipe, Quick Meal, Rice, Bell Peppers, Weeknight Dinner, Fast Cooking, One-Skillet Meal, Asian Cuisine, Family-Friendly

Recipe Yield

Serves 4 adults

Calories

Approximately 1,400 calories for the entire recipe.

Ingredients

- 400 grams of uncooked rice
- 680 grams of boneless, skinless chicken breast, cut into bite-sized pieces
- 2 large bell peppers (approximately 300 grams), sliced
- 60 milliliters of soy sauce
- 30 milliliters of vegetable oil
- 2 cloves of garlic, minced (optional)
- 1 teaspoon of ginger, minced (optional)
- Salt and pepper to taste

Instructions

1. Prepare the Rice: Begin by rinsing the rice under cold water in a fine mesh strainer until the water runs clear to remove excess starch. This process ensures that the rice will cook up fluffy rather than sticky.

2. Cook the Rice: In a medium-sized pot, combine the rinsed rice with 960 milliliters of water. Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer gently for about 15 to 20 minutes, or until the grains are tender and the water is fully absorbed. Avoid opening the lid often as it allows steam to escape.

3. Rest the Rice: Once the rice is cooked, turn off the heat and let it sit, covered, for another 5 minutes. This resting period helps the grains firm up slightly, making them easier to fluff with a fork before serving.

4. Cook the Chicken: While the rice is cooking, heat 15 milliliters of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken pieces in a single layer. Season them with salt and pepper. Cook the chicken for 5 to 7 minutes, stirring occasionally, until it's browned on all sides and cooked through.

5. Sauté the Vegetables: Push the cooked chicken to one side of the skillet. Add the remaining 15 milliliters of vegetable oil to the empty side. Add the sliced bell peppers, along with the minced garlic and ginger if using, and sauté them for 3 to 4 minutes. The peppers should be slightly softened but still retain a crisp bite.

6. Combine and Flavor: Stir the chicken and peppers together in the skillet. Pour the soy sauce evenly over the mixture. Toss everything to combine and heat through for an additional 2 minutes, allowing the flavors to meld. If desired, adjust the seasoning with extra soy sauce or pepper.

7. Finish and Serve: To serve the dish, scoop a portion of the cooked rice onto each plate. Top the rice with the chicken and pepper stir fry. For an extra burst of flavor and a touch of garnish, optionally sprinkle with chopped green onions or sesame seeds right before serving.

Preparation Time

PT15M
15 minutes

Cooking Time

PT25M
25 minutes

Total Time

PT40M
40 minutes

Type of dish

Lunch

Keywords

Chicken Stir Fry, Easy Recipe, Quick Meal, Rice, Bell Peppers, Weeknight Dinner, Fast Cooking, One-Skillet Meal, Asian Cuisine, Family-Friendly

Recipe Yield

Serves 4 adults

Calories

Approximately 1,400 calories for the entire recipe.