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.