Spicy Garlic Pepper Chicken Stir-Fry with Steamed Rice

There’s nothing quite like a stir-fry that’s bursting with flavor yet comes together in under 30 minutes. This Spicy Garlic Pepper Chicken Stir-Fry with Steamed Rice hits all the right notes — tender, juicy chicken; crisp, vibrant bell peppers; and a garlicky, savory sauce with just the right kick of heat.

Whether you’re craving a fast weeknight meal or a colorful dish to impress guests, this stir-fry delivers. Served over fluffy steamed jasmine rice, every bite is a perfect balance of spice, umami, and freshness. The best part? It’s simple enough for busy evenings but still tastes like you spent hours in the kitchen.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes.
• Flavor-Packed: Garlic, chili, and soy-based sauce bring bold flavor.
• Customizable Heat: Adjust chili flakes to taste.
• Healthy & Colorful: Lean protein and colorful vegetables make it vibrant and nutritious.
• One-Pan Convenience: Minimal cleanup and effortless weeknight cooking.

Ingredients Breakdown

Servings: 2–3

For the Stir-Fry:

• 2 chicken breasts, diced – Lean protein, quick to cook.
• 1 green bell pepper, thinly sliced – Adds crunch and color.
• 1 red bell pepper, thinly sliced – Sweet, vibrant, and visually appealing.
• 2 garlic cloves, minced – Aromatic and savory.
• 2 tbsp soy sauce – Salty umami base.
• 1 tbsp oyster sauce – Adds depth and slightly sweet flavor.
• 1 tsp sesame oil – Nutty aroma and finish.
• ½ tsp chili flakes (optional) – Adjust for desired heat.
• 1 tsp cornstarch + 2 tbsp water – Slurry to thicken the sauce.

For Serving:

• 1 cup steamed jasmine rice – Fragrant and fluffy.
• Garnish: Sesame seeds & sliced green onions.

Tools & Equipment Needed

• Sharp chef’s knife & cutting board
• Medium mixing bowls
• Measuring spoons & cups
• Wok or large skillet
• Wooden spatula or tongs
• Small bowl for cornstarch slurry
• Rice cooker or pot for jasmine rice

Step-by-Step Instructions

1. Prep Ingredients

1. Dice chicken breasts into bite-sized pieces.
2. Slice green and red bell peppers thinly.
3. Mince garlic and set aside.
4. Mix cornstarch and water in a small bowl to form a slurry.

2. Cook the Chicken

5. Heat a wok or large skillet over medium-high heat with 1 tablespoon oil.
6. Add diced chicken and stir-fry until lightly browned and cooked through (about 5–6 minutes). Remove and set aside.

3. Stir-Fry the Vegetables

7. In the same skillet, add bell peppers and stir-fry for 2–3 minutes until slightly tender but still crisp.
8. Add minced garlic and chili flakes, cooking for another 30 seconds until fragrant.

4. Combine Chicken & Sauce

9. Return chicken to the pan.
10. Add soy sauce, oyster sauce, and sesame oil. Stir to coat evenly.

5. Thicken the Sauce

11. Pour in the cornstarch slurry and stir until sauce thickens and clings to the chicken and vegetables (about 1–2 minutes).

6. Serve & Garnish

12. Serve over steamed jasmine rice.
13. Garnish with sesame seeds and sliced green onions.

Tips & Variations

• Adjust the Spice: Increase or reduce chili flakes for your preferred heat level.
• Vegetable Variations: Add broccoli, snow peas, carrots, or baby corn.
• Protein Swap: Substitute chicken with shrimp, beef, or tofu for a different twist.
• Gluten-Free Option: Use tamari instead of soy sauce.
• Make it Low-Carb: Serve over cauliflower rice or zucchini noodles.

Flavor Profile & Pairings

This stir-fry is savory, garlicky, slightly sweet, and mildly spicy with a satisfying crunch from the bell peppers. The cornstarch-thickened sauce clings to each piece, ensuring every bite is flavorful.

Pair it with:

• Drinks: Jasmine tea, crisp white wine, or sparkling water with lemon.
• Sides: Cucumber salad, steamed edamame, or pickled vegetables.

Nutritional Overview (Per Serving)

• Calories: 370
• Protein: 32g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 3g

Values are estimates depending on rice and oil used.

Make-Ahead & Meal Prep Tips

• Prep Ingredients: Dice chicken and slice peppers ahead of time.
• Sauce Prep: Mix soy sauce, oyster sauce, sesame oil, and chili flakes in advance.
• Cooked Stir-Fry: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.
• Rice: Cook ahead and reheat in a microwave or steamer.

FAQs

1. Can I use frozen bell peppers?
Yes, but thaw and pat dry to prevent excess water in the stir-fry.

2. How can I make it spicier?
Add extra chili flakes, fresh chopped chilies, or a splash of sriracha.

3. Can I make this stir-fry vegetarian?
Yes, replace chicken with firm tofu or tempeh and use vegetable broth.

4. Can I bake the chicken instead of stir-frying?
You can, but pan-frying ensures the sauce clings perfectly to the chicken.

5. Can I double the recipe?
Yes, just make sure your pan is large enough to avoid overcrowding. Cook in batches if necessary.

Cooking Timeline (At a Glance)

Step	Task	Time
1	Prep ingredients	5 min
2	Cook chicken	5–6 min
3	Stir-fry vegetables	2–3 min
4	Combine & add sauce	2 min
5	Thicken & finish	1–2 min
Total	—	15–20 min

Serving Suggestions

• Weeknight Dinner: Plate over steamed jasmine rice with sesame seeds and green onions.
• Family Meal: Serve family-style in a large skillet with rice on the side.
• Meal Prep Lunch: Portion into containers with rice and enjoy cold or reheated at work.

Recipe Variations

1. Honey Garlic Chicken Stir-Fry: Add 1 tablespoon honey for a touch of sweetness.
2. Vegetable Medley Stir-Fry: Incorporate broccoli, snap peas, and carrots for extra color.
3. Spicy Peanut Chicken Stir-Fry: Add 1 tablespoon peanut butter to the sauce for a nutty twist.

Ingredient Spotlight – Bell Peppers

Bell peppers are not only colorful and crunchy but also packed with vitamin C and antioxidants. Choose firm, glossy peppers without soft spots. Store in the fridge for up to one week. Slicing them thinly ensures they cook quickly while retaining a slight crunch.

Pro Cooking Tips

• High Heat is Key: Stir-fry over high heat for fast cooking and vibrant vegetables.
• Don’t Overcrowd the Pan: Cook in batches to allow proper searing.
• Use a Slurry: Cornstarch + water thickens the sauce beautifully without clumping.
• Fresh Garlic Last: Add garlic toward the end to avoid burning and bitterness.

Storage & Freezing Guide

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze chicken and vegetables separately from rice for up to 2 months.
• Reheat: Warm gently in a skillet or microwave with a splash of water or broth.

Nutrition Estimate Table (Per Serving)

Calories	Protein	Carbs	Fat	Fiber
370	32g	28g	14g	3g

Dietary Notes: High-protein, dairy-free, and can be made gluten-free by swapping tamari for soy sauce.

Conclusion

This Spicy Garlic Pepper Chicken Stir-Fry with Steamed Rice is a simple, colorful, and incredibly satisfying meal. It’s perfect for busy weeknights, quick meal prep, or even entertaining guests. Juicy chicken, crisp bell peppers, and a savory, slightly spicy garlic sauce make every bite unforgettable.

With minimal prep, just one pan, and versatile ingredients, this stir-fry proves that quick doesn’t mean boring. Serve it over jasmine rice, garnish with sesame seeds and green onions, and enjoy a restaurant-quality dinner without leaving your kitchen. Once you try it, this will quickly become a staple in your weekly rotation.

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