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Bell Peppers Chicken Stir-fry

Bell Pepper Chicken Recipe

Use an assortment of red/yellow/green bell peppers for a brightly coloured dish.


  • 100 grams boneless chicken fillet (thigh or breast) cut to bite-sized pieces
  • 1 tbsp cooking oil
  • 3 cloves garlic minced
  • 1 red chilli padi sliced thinly; to taste
  • 75 grams bell peppers (capsicums) wedges (red/yellow/green)
  • 1 tbsp Chinese wine (Shaoxing/Hua Tiao)
  • 1 tbsp chopped spring onions garnish

    (A) Marinade

  • 1/2 tsp oyster sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp light soy sauce to taste
  • 3 dashes white pepper powder


  1. Marinade. Marinade chicken in (A) for at least half an hour or overnight in the fridge.
  2. Cook & Serve. Heat oil in wok. Stir-fry garlic and chilli briefly until aromatic. Add marinaded chicken and stir-fry until fully cooked on surface (no longer pink). Then add bell peppers and Chinese wine. Stir fry over high heat for 1 minute. Garnish with spring onions and serve with rice.
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2 comments on “Bell Peppers Chicken Stir-fry”

  1. A quick and very delicious stirfry..and I even have everything for this recipe. Great!

  2. Love using different colors of bell peppers. They just make everything look so pretty and appetizing.

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