Spicy Chicken Stir-Fry with Peppers & Rice
Spicy Chicken Stir-Fry with Peppers & Rice is a flavor-packed dish that brings together tender chicken and colorful vegetables in a savory sauce. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights or casual gatherings. The combination of soy sauce, chili paste, and fresh veggies creates an irresistible taste that everyone loves. Plus, it’s versatile; feel free to swap chicken for tofu or add your favorite vegetables, making it a customizable meal for any occasion. Serve over fluffy jasmine or basmati rice for a delicious and satisfying dinner that will impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 500g chicken breast, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp chili paste or sriracha
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- Salt & pepper to taste
- 2 cups jasmine or basmati rice
- 4 cups water
- Pinch of salt
Instructions
- Rinse the rice under cold water until the water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, then reduce heat and simmer until fluffy.
- In a bowl, combine chicken with soy sauce and chili paste. Marinate for about 10 minutes.
- Heat vegetable oil in a wok over medium-high heat. Add garlic and onion; stir-fry until fragrant.
- Add marinated chicken and cook until golden brown on all sides.
- Toss in sliced bell peppers; stir-fry for about 3-4 minutes until slightly tender but crisp.
- Stir in cornstarch slurry to thicken the sauce; adjust seasoning if needed.
- Serve hot over steamed rice.
Nutrition
- Serving Size: 1 plate (450g)
- Calories: 530
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg