Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice
Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice
introduction
If you’re looking for a quick and delicious meal that perfectly balances savory and sweet flavors, then Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice is the dish for you. This vibrant stir-fry not only tastes amazing but is also packed with colorful vegetables that make it as visually appealing as it is mouthwatering. Perfect for busy weeknights, it comes together in just under 30 minutes!
why make this recipe
There are countless reasons to whip up this scrumptious stir-fry! First and foremost, it’s incredibly easy to prepare, making it a go-to recipe for those hectic days when you need to get dinner on the table fast. With tender chicken, crisp bell peppers, and a luscious sweet soy sauce, this dish is a family favorite that everyone will love. Plus, it’s customizable—feel free to toss in any veggies you have on hand or adjusting the sauce to suit your taste!
how to make Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice
Ingredients:
- 2 chicken breasts, cut into thin strips
- 1 cup rice (jasmine or basmati)
- 2 tbsp vegetable oil (for frying)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced (optional)
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp brown sugar (optional)
- 1/2 tsp chili flakes (optional)
Directions:
- Cook the rice according to package instructions. Once cooked, fluff with a fork and set aside.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, brown sugar, and chili flakes (if using). Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook, stirring frequently, for about 5-6 minutes until fully cooked and browned.
- Add the sliced onions, red bell pepper, and yellow bell pepper. Stir-fry for about 3-4 minutes until tender but still crisp.
- Add minced garlic and ginger (if using) to the skillet, cooking for another 1 minute until fragrant.
- Pour the sweet soy sauce over the chicken and vegetables, stirring everything together for an additional 2-3 minutes until the sauce thickens slightly.
- Serve the stir-fry over the cooked rice and garnish with sesame seeds or chopped green onions if desired.
how to serve Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice
This delightful stir-fry is best served hot, right from the pan, over a bed of fluffy rice. To elevate your meal, consider garnishing it with sesame seeds or freshly chopped green onions. A drizzle of extra soy sauce or a sprinkle of chili flakes can add a nice finishing touch for those who enjoy a bit more flavor!
how to store Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, you can use the microwave or a skillet on the stove. If the dish seems dry, add a splash of water or more soy sauce to bring back the moisture!
tips to make Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice
- For even more flavor, marinate the chicken strips in soy sauce and honey for 30 minutes before cooking.
- Feel free to experiment with other vegetables such as broccoli, snap peas, or carrots to add a variety of textures and flavors.
- If you like it spicy, add more chili flakes or a drizzle of sriracha to the soy sauce mix.
variation
This recipe is highly adaptable! Swap out the chicken for tofu or shrimp for a different protein option. You can also experiment with different sauces, such as teriyaki or oyster sauce, to put your own spin on this delightful dish.
FAQs
Q: Can I use brown rice instead of white rice?
A: Absolutely! Just keep in mind that brown rice typically takes longer to cook, so adjust your cooking time accordingly.
Q: Is this recipe gluten-free?
A: To make this dish gluten-free, use Tamari sauce instead of soy sauce and ensure that your rice vinegar is also gluten-free.
Q: Can I freeze the stir-fry?
A: While it’s best fresh, you can freeze the cooked stir-fry for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice
Ingredients
Main Ingredients
- 2 pieces chicken breasts, cut into thin strips
- 1 cup rice (jasmine or basmati)
- 2 tbsp vegetable oil (for frying)
- 1 piece red bell pepper, thinly sliced
- 1 piece yellow bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced (optional)
Sauce Ingredients
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp brown sugar (optional)
- 1/2 tsp chili flakes (optional)
Instructions
Preparation
- Cook the rice according to package instructions. Once cooked, fluff with a fork and set aside.
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, brown sugar, and chili flakes (if using). Set aside.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook, stirring frequently, for about 5-6 minutes until fully cooked and browned.
- Add the sliced onions, red bell pepper, and yellow bell pepper. Stir-fry for about 3-4 minutes until tender but still crisp.
- Add minced garlic and ginger (if using) to the skillet, cooking for another 1 minute until fragrant.
- Pour the sweet soy sauce over the chicken and vegetables, stirring everything together for an additional 2-3 minutes until the sauce thickens slightly.
Serving
- Serve the stir-fry over the cooked rice and garnish with sesame seeds or chopped green onions if desired.
