Chicken with Bell Peppers and Onion

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Chicken with Bell Peppers and Onion

Description

This Chicken with Bell Peppers and Onion is a quick, colorful stir-fry-style dish packed with flavor and nutrition. Juicy strips of chicken are sautéed with sweet, slightly charred bell peppers and tender onions, then coated in a light, savory sauce. It’s perfect for busy weeknights—simple, wholesome, and ready in under 30 minutes.

 Ingredients

For the Main Dish

  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, sliced into strips
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Salt and black pepper, to taste

For the Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon cornstarch (for slight thickening)
  • ¼ cup water or chicken broth

 Instructions

  1. Prepare ingredients
    Slice chicken and vegetables evenly for consistent cooking.
  2. Make the sauce
    In a small bowl, mix soy sauce, oyster sauce, honey, cornstarch, and water. Set aside.
  3. Cook the chicken
    Heat 1 tablespoon oil in a large skillet over medium-high heat.
    Add chicken, season lightly, and cook until browned and fully cooked (5–7 minutes). Remove and set aside.
  4. Sauté vegetables
    In the same pan, add remaining oil. Toss in onions and bell peppers. Cook for 4–5 minutes until slightly tender but still crisp.
  5. Add garlic & combine
    Stir in minced garlic and cook for 30 seconds. Return chicken to the pan.
  6. Add sauce
    Pour in the prepared sauce and stir well. Cook for 2–3 minutes until slightly thickened and everything is coated.
  7. Serve hot
    Enjoy over rice, noodles, or on its own.

 Servings

  • Serves: 4 people

 Tips

  • Use chicken thighs for juicier, more flavorful results
  • Don’t overcook peppers—they should stay slightly crisp
  • Add chili flakes or hot sauce for a spicy kick
  • Prep everything before cooking—this dish moves fast

 Notes

  • You can substitute soy sauce with low-sodium or gluten-free versions
  • Works great as a meal prep dish—stores well for 2–3 days
  • Add mushrooms, broccoli, or snap peas for variation

 Nutritional Information (Approx. per serving)

  • Calories: 320–380 kcal
  • Protein: 30–35g
  • Carbohydrates: 12–15g
  • Fat: 15–18g
  • Fiber: 3–4g

 Benefits

  • High in protein: Supports muscle growth and keeps you full
  • Rich in vitamins: Bell peppers are loaded with vitamin C and antioxidants
  • Balanced meal: Combines protein, fiber, and healthy fats
  • Quick & easy: Ideal for busy schedules

 Q&A

Q: Can I make this ahead of time?
Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently.

Q: Can I use frozen vegetables?
Yes, but fresh gives better texture and flavor.

Q: What can I serve it with?
Rice, noodles, quinoa, or even in wraps.

Q: How do I make it low-carb?
Skip the honey and serve with cauliflower rice.

Q: Can I use other proteins?
Absolutely—try shrimp, beef, or tofu.

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