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Spicy Ginger Chicken Stir-Fry with Bell Peppers & Rice

A delicious stir-fry featuring tender chicken, crisp bell peppers, and a zesty ginger sauce, served over steamed rice for a quick and flavorful meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

For the marinade and stir-fry

  • 1 lb chicken breast or thighs, thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • 1 tsp ground black pepper
  • 1 tbsp vegetable oil (or sesame oil)
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 inches fresh ginger, grated
  • 2 bell peppers (any color) thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp honey or brown sugar
  • 1 tsp chili paste or sriracha adjust to personal heat preference
  • 1/2 cup chicken broth or water
  • to taste Salt and pepper
  • 1 tsp toasted sesame oil (for finishing)
  • to taste Fresh cilantro, chopped (for garnish)
  • 1 tbsp sesame seeds (optional, for garnish)
  • as needed Steamed rice (jasmine, basmati, or brown rice)

Instructions

Preparation

  • In a bowl, combine the sliced chicken with soy sauce, rice vinegar, cornstarch, sesame oil, and black pepper. Toss well to coat the chicken evenly and let it marinate for 10-15 minutes.

Sauce Preparation

  • In a small bowl, whisk together the soy sauce, hoisin sauce, honey (or brown sugar), chili paste, and chicken broth or water. Set aside.

Cooking

  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken to the pan and stir-fry for about 5-7 minutes, until the chicken is cooked through and browned. Remove the chicken from the pan and set it aside.
  • In the same pan, add a bit more oil if needed and toss in the onion, bell peppers, and garlic. Stir-fry for about 3-4 minutes, until the vegetables begin to soften but still have some crunch.
  • Add the grated ginger to the pan and stir for 1-2 minutes until fragrant. Return the cooked chicken to the pan, then pour in the prepared stir-fry sauce. Stir everything together to coat the chicken and vegetables in the sauce. Let it simmer for another 2-3 minutes to thicken the sauce and heat everything through.
  • Drizzle toasted sesame oil over the stir-fry for added flavor and richness. Stir to combine.
  • Serve the stir-fry hot over steamed rice. Garnish with fresh cilantro and sesame seeds for extra flavor and texture.

Notes

This dish pairs beautifully with pickled vegetables to enhance flavors and provide a crunchy contrast. Adjust spice levels as necessary and consider adding other vegetables for variety.