Sweet Soy Chicken Stir-Fry with Bell Peppers & Rice
A quick and delicious stir-fry featuring tender chicken, colorful bell peppers, and a luscious sweet soy sauce, perfect for busy weeknights.
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.
Notes
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.