Pepper Chicken Stir-Fry with Fluffy Rice
Pepper Chicken Stir-Fry with Fluffy Rice is a vibrant and flavorful dish that’s perfect for busy weeknights or casual gatherings. This quick recipe combines tender chicken, colorful peppers, and perfectly cooked fluffy rice, delivering a satisfying meal in just 27 minutes. The delightful blend of soy sauce and spices creates a mouthwatering taste that will have everyone coming back for more. Not only is it easy to prepare, but it also allows for versatile ingredient swaps to suit your preferences. Serve it up with fresh garnishes, and you have a dish that’s as visually appealing as it is delicious!
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 250g chicken breast fillet, diced
- 1 red capsicum, cut into strips
- 1 green capsicum, cut into strips
- 1 medium onion, roughly chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp crushed chili flakes
- 1 tsp ground black pepper
- 1 tsp minced garlic
- 1 cup basmati rice
- 2 cups water
- A pinch of salt
- 1 tbsp cooking oil (vegetable or sesame)
Instructions
- Rinse the basmati rice under cold water until clear. Combine with water and salt in a saucepan, bring to a boil, then simmer covered for about 15 minutes. Let sit for an additional 5 minutes.
- In a wok or large frying pan over medium-high heat, heat oil and sauté minced garlic until fragrant. Add diced chicken and cook until golden brown.
- Add onion and both capsicums to the pan; stir-fry for 3–4 minutes until crisp yet tender.
- Stir in soy sauce, oyster sauce, chili flakes, and black pepper. Cook for another minute to combine flavors.
- Serve the stir-fry alongside the fluffy rice and garnish as desired.
Nutrition
- Serving Size: Approximately 375g
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg