Chicken bell pepper stir-fry recipe is a healthy proteinous dinner recipe prepared with veggies and other beneficial ingredients. You wouldn’t like to reciprocate the meal, right?
To make the recipe more appetizing, I usually spics it up with bamboo shoots, bean sprouts, or snap peas. I love it more hen spic with ginger and garlic, though I’m a fan of both.
Basically, this recipe is recommended for those on a keto diet, try this out, and you will continuously crave for more.
However, this recipe is straightforward and delicious to prepare; just a few ingredients in your kitchen can make a complete dish.
Nutrition Facts of Chicken Bell pepper Stir-Fry Recipe
- Calories: 266kcal
- Carbohydrates: 10g
- Protein: 32g
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 89mg
- Sodium: 465mg
- Potassium: 711mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 893IU
- Vitamin C: 56mg
- Calcium: 19mg
- Iron: 1mg
How to make chicken bell peppers Stir-fry
This bell pepper chicken stir fry is about as easy as it gets:
- Firstly, wash your chicken and cut it into strips. However, try to season your chicken first and then brown them; as the chicken browns, they create a layer of flavor in the skillet.
- Then stir in the veggies. The veggies give it more flavor.
- The slurry and the chicken broth are added, and the stir fry is simmered down until the desired thickness is reached.
Ingredients for Chicken Bell pepper Stir-Fry Recipe
- 1½ lb chicken breast
- 1 red bell pepper
- 2 cloves garlic minced
- 1 green bell pepper
- black pepper
- 1 large onion
- 1½ cups chicken stock
- 1 tbsp soy sauce
- Paprika
- ½ Tbsp ginger minced
- 2 tbsp oil
- 1½ tbsp Cornflour
- 1 Habanero pepper minced
- Salt to taste
Directions for Chicken Bell pepper Stir-Fry Recipe
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Cut the chicken into strips.
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Season the chicken with salt, black pepper, and paprika. Set aside
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Preheat the oil in a pan, add the chicken, and cook until about 3 to 4 minutes on each side.
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Add the bell peppers, onions, ginger, garlic, and minced habanero pepper. Cook for a minute to two.
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Make the cornstarch slurry by mixing the cornstarch with one and a half tablespoons of chicken broth. Mix until the cornstarch is completely dissolved.
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Add the cornstarch slurry and the remaining chicken broth inside the chicken. Add the soy sauce and leave to cook for about 5 minutes.
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Garnish with parsley if desired.
