How do you make stir-fry chicken tender?

The secret to a tender chicken and pepper stir fry is coating the sliced chicken in a cornstarch and soy sauce slurry before cooking. This creates a protective barrier that locks in moisture, keeping the chicken incredibly juicy and tender even when cooked over high heat.

Do I cook the chicken or peppers first in a stir fry?

For the best texture, cook the peppers and onions first, just until crisp-tender, then remove them from the pan. Next, cook the chicken until done. Combining everything at the end ensures your chicken and pepper stir fry has perfectly cooked chicken and vegetables that aren’t mushy.

What gives stir-fry its flavor?

The incredible flavor in this chicken and pepper stir fry comes from a balanced sauce and fresh aromatics. The combination of savory soy sauce, tangy rice vinegar, sweet honey, and nutty sesame oil, along with fresh garlic and ginger, creates a complex and delicious taste.

Can you make this stir fry with rice in the same pan?

While you can add cooked, leftover rice at the very end to heat it through, I don't recommend cooking the rice in the same pan. For the best chicken and pepper stir fry , cook the rice separately and serve the stir-fry over it to preserve the distinct textures of each component.

Chicken and Pepper Stir Fry (Quick & Easy Recipe)

Name: Quick Chicken and Pepper Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 large bell peppers (any color), sliced; 1 medium yellow onion, sliced; 1/4 cup low-sodium soy sauce (or tamari), divided; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp + 1 tsp cornstarch, divided; 2 tbsp avocado oil (or other high-heat oil), divided; Sliced green onions and sesame seeds for garnish

Description

This quick chicken and pepper stir fry combines tender chicken and crisp bell peppers in a savory garlic-ginger sauce, all ready in under 30 minutes for a perfect, easy weeknight meal. It’s faster and tastier than takeout!

Ingredients

Scale

1 lb boneless, skinless chicken breast, thinly sliced
2 large bell peppers (any color), sliced
1 medium yellow onion, sliced
1/4 cup low-sodium soy sauce (or tamari), divided
2 tbsp honey
1 tbsp rice vinegar
1 tsp toasted sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp + 1 tsp cornstarch, divided
2 tbsp avocado oil (or other high-heat oil), divided
Sliced green onions and sesame seeds for garnish

Instructions

Tenderize the Chicken: In a medium bowl, toss the sliced chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until it’s evenly coated. Set it aside while you prep everything else.
Mix the Sauce: In a small bowl or liquid measuring cup, whisk together the remaining soy sauce, honey, rice vinegar, sesame oil, and the remaining 1 teaspoon of cornstarch. Set this aside.
Sauté the Veggies: Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers. Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they are crisp-tender. Transfer the veggies to a clean plate.
Cook the Chicken: Add the remaining tablespoon of oil to the hot skillet. Carefully place the chicken in a single layer. Let it cook, undisturbed, for 2-3 minutes until it’s golden brown on the bottom. Then, stir-fry for another 2-3 minutes until it’s cooked through.
Add Aromatics: Add the minced garlic and ginger to the pan with the chicken. Cook for just 30-60 seconds, stirring constantly, until they are wonderfully fragrant.
Combine and Glaze: Pour the sauce over the chicken and return the cooked vegetables to the skillet. Stir everything together for 1-2 minutes, until the sauce thickens into a beautiful glaze that coats every single piece.
Serve Immediately: Garnish with sliced green onions or sesame seeds and serve hot.

Notes

Mise en Place is Key: Have all your ingredients chopped and the sauce mixed before you start cooking. Stir-frying is very fast!
Don’t Crowd the Pan: Cook in batches if your skillet isn’t large enough. This ensures the ingredients sear properly instead of steaming.
High Heat is Essential: Make sure your pan and oil are screaming hot before you add the ingredients to get that perfect, quick sear.
Storage: Let the stir-fry cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: For best results, reheat in a skillet over medium heat with a splash of water to keep the chicken from getting rubbery.

Nutrition

Serving Size: 1 serving (approx. 1.5 cups)
Calories: 465 kcal
Sugar: 15 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 39 g
Cholesterol: 120 mg