Stir-Fried Chicken with Three Peppers and Peanuts
A vibrant one-pan dish that brings together tender chicken, crunchy bell peppers, and roasted peanuts in a glossy soy-based sauce. Quick to make and packed with flavor, it's a weeknight dinner the whole family will love.
🛒 Ingredients
6 servings
- 500 g boneless, skinless chicken breast, diced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 medium onions, diced
- 2 garlic cloves, crushed
- 100 g canned mushrooms, halved
- 60 ml soy sauce
- 1 tablespoon cornstarch
- 120 ml cold water
- 2 tablespoons olive oil
- 2 tablespoons roasted peanuts
- Salt to taste
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Directions
- 1
Heat half the olive oil in a large skillet or wok over medium-high heat. Sauté the onions and garlic for 3 minutes until softened and translucent, then transfer to a plate and set aside.
- 2
In the same pan, add the remaining oil and stir-fry the bell peppers and mushrooms for 5 minutes, stirring frequently. Set aside on a separate plate.
- 3
In the same pan, cook the seasoned chicken pieces until golden brown on all sides, about 6 to 8 minutes.
- 4
Return all the vegetables and onions to the pan with the chicken. Stir well and cook together for 2 more minutes.
- 5
In a small bowl, dissolve the cornstarch in cold water, then stir in the soy sauce. Pour the mixture over the chicken and vegetables.
- 6
Cook, stirring constantly, until the sauce thickens and coats everything in a glossy glaze. Top with roasted peanuts and serve immediately over steamed rice.
💡 Chef's Tip
A drizzle of sesame oil added off the heat takes this dish to the next level. Feel free to swap canned mushrooms for fresh button mushrooms for extra bite.
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Same category — Poultry
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