This easy Chicken and Peppers Stir Fry recipe is one of my family’s favorite dinner recipes: quick easy meals.
My kids are all involved in swimming so during swim season–which is pretty much year round– I am always looking for quick and easy dinners that I can whip up in no time and are full of flavor. For my family, Chicken and Peppers Stir Fry fits the bill perfectly!
This meal is so simple to make and it is great because I can make it earlier in the day and then just warm it up as needed later–and the longer it sits the better the flavor gets. Plus it is full of peppers so I don’t have to worry about making a vegetable side dish, it is a balanced meal in one pot!
This dish is great too because you only have to make it one way but you can make it kid friendly too. I like to make a large pot of brown rice to serve with the Stir Fry but my kids love to wrap up the chicken and peppers into a corn tortilla and eat it that way–either way it is delicious!
It is sure to be a meal that your whole family loves and you will find yourself making it time and time again!
Happy Cooking!
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Dinner Recipes: Quick Easy Chicken and Peppers Stir Fry
Chicken and Peppers Stir Fry
Ingredients
- 1 red pepper--cut into strips
- 1 green pepper--cut into strips
- 1 yellow pepper--cut into strips
- olive oil
- Kosher salt
- 1 lb chicken tenders or chicken breast cut into strips
- 6 tbsp soy sauce
- 4 tbsp rice vinegar
- 1/2 tsp crushed red pepper
- 1/2 tsp olive oil
- 2 tsp sugar
Instructions
- Add 1 tbsp oil to pan and sauté chicken until cooked through--remove to a plate
- Saute peppers in 1 tsp oil (if needed) until soft and cooked through and add chicken back into pan.
- Mix together in small bowl the soy sauce, vinegar, crushed red pepper, olive oil and sugar and pour over chicken and pepper mixture.
- Mix well and allow chicken to warm back up.
- Serve over rice or wrap filling in corn tortilla and eat.
- Enjoy!
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Jay Soloway says
April 13, 2015 at 12:20 pmThis looks like a great recipe but my wife and I don’t handle peppers very well. If I subbed broccoli florets for the peppers, I think it would work well. Any thoughts on this? If so, how would you suggest I saute and for how long?
Christina says
May 5, 2015 at 9:29 pmI’m sure it would be great! I would blanch them for a few minutes before sautéing them. That should make them tender enough.