Updated: Aug 31, 2021
Do you like beef pepper steak? Do you like bell peppers? Are you craving pepper steak and rice but don't want to use red meat sometimes? I have you covered! This chicken version is just as tasty as the beef version and with an irresistible and easy to make sauce to go with it. I came up with this chicken version one day when I was in the mood for an Asian stir fry that wasn't my go-to "Chicken and Broccoli", "Chicken with Chinese Mixed Vegetables", or my "Hibachi Shrimp and Vegetables". I also had a lot of bell peppers on hand and wanted to make something with them other than chicken or shrimp fajitas. The next time you're in the mood for saucy Asian stir fry dish with peppers and are in the mood for chicken, try this version!
-1 1/2 cups chopped boneless skinless chicken breasts
-1 cup chopped red bell peppers
-1 cup chopped green bell peppers
-1/2 cup chopped yellow onions
-1 15 oz. can of diced tomatoes (drained)
-1 tbs. vegetable oil for cooking the peppers and onions
-2 tbs. unsalted butter for cooking the chicken
-rice for serving
-1 1/2 tbs. cornstarch
-1 tbs. sugar
-3-4 tbs. low sodium soy sauce
-1 tbs. minced garlic
-1 1/2 cups chicken broth
-1/4 tsp. ground ginger
-black pepper to taste
Note: If the sauce is thicker than your would like, add 1 tbs. water to it or more and adjust to your preferred consistency
Heat the oil in a pan on med-high heat. Add the peppers and onions and cook for about 8 minutes, until the vegetables have softened. Remove the vegetables from the pan and set aside. Mix all of the ingredients for the sauce together in a small mixing bowl.
In the same pan, melt the butter. Season the chicken with pepper and cook the chicken until its browned about 6 minutes. Add the peppers, onions, tomatoes, and sauce to the pan. Stir well and simmer on med-high heat for 3 minutes until the sauce has thickened. Serve with rice. Enjoy!
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