Chicken Pepper Stir Fry
Chicken Pepper Stir Fry isn’t a complicated dish — and honestly, that’s why I like it. It feels real. Slightly imperfect. Bold… but humble. You cook it fast, you smell the pepper, you smile a little — and dinner is done. And if you’re standing near the pan right now — spoon in one hand — thinking…
Equipment
- 1 One heavy frying pan or wok (a wide pan helps the chicken sear better)
- 2 A chopping board
- 3 Sharp knife
- 4 Mixing bowl (for marinating — or at least pretending to)
- 5 Wooden spatula… or whatever spatula feels right in your hand
- 6 Small bowl for sauces (optional — but I like feeling organized, even if I’m not)
Ingredients
400–450g boneless chicken, sliced thin
1 tbsp soy sauce
1 tsp ginger paste
1 tsp garlic paste
1 tsp crushed black pepper
Salt (small pinch)
Stir Fry
2 tbsp oil
1 big onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tbsp freshly crushed black pepper
1 tsp chili flakes (optional)
1 tsp vinegar or lemon juice
1 tsp honey (optional — for balance)
Fresh coriander or spring onion for garnish
Instructions
Step 1 — Marinate the chicken
- Add chicken, soy sauce, ginger, garlic, pepper, and salt.
- Mix lightly and rest for 10–12 minutes.
Step 2 — Sear the chicken
- Heat oil in a pan on high flame.
- Add chicken and cook until lightly browned.
Step 3 — Add veggies
- Add sliced onions and bell peppers.
- Stir fry on high heat, keeping peppers slightly crisp.
Step 4 — Finish with flavor
- Add vinegar / lemon juice, chili flakes, honey, and extra pepper.
- Toss well and cook for 1–2 minutes.
Notes
- Slice chicken thin
- Cook on high heat
- Don’t overcrowd the pan
- Add peppers toward the end
- Use freshly crushed pepper for best flavor