Stir-Fried Chicken with Tri-Color Peppers and Peanuts
A vibrant and hearty stir-fry bursting with color and bold flavors. Tender marinated chicken meets crisp bell peppers, aromatic ginger, and crunchy peanuts in a savory soy-based sauce — a crowd-pleasing dish perfect for weeknight dinners.
🛒 Ingredients
4 servings
- 600 g (1.3 lb) chicken breast, cut into bite-sized cubes
- 2 garlic cloves, minced
- Juice of 1 lime
- Salt and freshly ground black pepper to taste
- 3 tablespoons vegetable oil
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1 medium onion, diced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch dissolved in ½ cup (125 ml) cold water
- 1 cup roasted peanuts, coarsely chopped
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Directions
- 1
Marinate the chicken cubes with garlic, salt, pepper, and lime juice for at least 1.5 hours in the refrigerator.
- 2
Dice the bell peppers and onion into medium-sized pieces for a satisfying, even texture.
- 3
Heat the oil in a large wok or skillet over high heat. Add the onion and cook until softened and lightly golden.
- 4
Add the marinated chicken and stir-fry, stirring constantly, until golden brown on all sides.
- 5
Add the green, yellow, and red bell peppers one at a time, stirring after each addition. Stir in the grated ginger and soy sauce and mix well.
- 6
Pour in the cornstarch mixture and cook for about 5 minutes, stirring occasionally, until the sauce thickens and coats the chicken beautifully.
- 7
Remove from heat, toss in the roasted peanuts, and serve immediately over steamed white rice.
💡 Chef's Tip
Always add the peanuts off the heat to keep them crunchy. A drizzle of sesame oil or a pinch of chili flakes at the end adds wonderful depth.
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Same category — Poultry
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