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**Stir-Fried Chicken with Bell Peppers Recipe: A Quick and Flavorful Weeknight Meal**
If you’re in the mood for a **quick**, **healthy**, and **delicious** meal that’s packed with flavor and color, look no further than this **Stir-Fried Chicken with Bell Peppers** recipe. It’s an easy-to-make dish that’s perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of **tender chicken**, **crisp bell peppers**, and a **savory stir-fry sauce** makes for a balanced, flavorful meal that the whole family will love.
This recipe is not only quick and easy but also a great option for anyone looking for a **low-carb** or **high-protein** meal. You can serve it on its own or with rice or noodles for a more filling dinner. Let’s dive into why this dish works so well and how you can make it at home!
### Why You’ll Love This Stir-Fried Chicken with Bell Peppers Recipe:
1. **Quick and Easy:**
This stir-fry comes together in just **20 minutes**, making it the perfect choice for busy weeknights. With minimal prep and cooking time, it’s a meal that can be made on the fly.
2. **Healthy and Nutritious:**
Chicken is an excellent source of lean protein, and bell peppers are packed with vitamins, antioxidants, and fiber. This dish is low in fat and provides plenty of nutrients, making it a wholesome choice for a light dinner.
3. **Customizable:**
You can easily adjust the recipe to suit your preferences. Add other vegetables like **broccoli**, **zucchini**, or **carrots**, or change up the seasonings to suit your taste. You can also adjust the heat level by adding more or less chili flakes or using a different stir-fry sauce.
4. **Flavor-Packed:**
The stir-fry sauce brings everything together with its perfect balance of salty, sweet, and savory flavors. It adds depth to the dish while allowing the natural sweetness of the bell peppers and the tenderness of the chicken to shine through.
5. **Meal Prep Friendly:**
This stir-fry is great for meal prep! You can make a large batch ahead of time and store it in the fridge for several days. It reheats beautifully, making it a fantastic choice for lunch or dinner throughout the week.
### Ingredients:
– 2 boneless, skinless chicken breasts, thinly sliced
– 2 tablespoons olive oil or vegetable oil
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
– 1 tablespoon soy sauce (or tamari for gluten-free)
– 1 tablespoon oyster sauce (optional, for depth of flavor)
– 1 tablespoon hoisin sauce (optional, for sweetness)
– 1 tablespoon rice vinegar or apple cider vinegar
– 1 tablespoon honey or brown sugar (optional, for sweetness)
– 1/2 teaspoon red pepper flakes (optional, for heat)
– Salt and pepper, to taste
– Fresh cilantro or green onions, for garnish (optional)
### Directions:
#### 1. **Prep the Ingredients:**
– Begin by slicing the **chicken breasts** into thin strips, about **1/2 inch thick**. This ensures that the chicken cooks quickly and evenly.
– Slice the **bell peppers** into thin strips as well, so they cook quickly and maintain their crunch.
– Mince the **garlic** and **ginger**. If you’re using fresh ginger, make sure to peel it before mincing.
#### 2. **Make the Stir-Fry Sauce:**
– In a small bowl, whisk together the **soy sauce**, **oyster sauce**, **hoisin sauce**, **rice vinegar**, and **honey** (if using). Add the **red pepper flakes** for a bit of heat. Taste the sauce and adjust as needed, adding more honey for sweetness or more soy sauce for saltiness.
3. **Cook the Chicken:**
– Heat **1 tablespoon of oil** in a large skillet or wok over medium-high heat.
– Once the oil is hot, add the **sliced chicken** to the pan in a single layer. Let it cook for about **3-4 minutes**, undisturbed, so it can brown and sear.
– After the chicken starts to brown, **stir** occasionally and cook for an additional **2-3 minutes**, or until the chicken is fully cooked through and no longer pink. Remove the chicken from the skillet and set it aside.
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