Stir-Fried Chicken with Tri-Color Peppers and Peanuts

Name: Stir-Fried Chicken with Tri-Color Peppers and Peanuts
Yield: 4 servings
Cuisine: Sino-Brésilienne
Ingredients: 500 g (1.1 lb) chicken breast, cubed; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow bell pepper, sliced; 2 onions, finely chopped; 2 garlic cloves, minced; 80 g button mushrooms, sliced; 2 tbsp roasted peanuts; 60 ml soy sauce; 60 ml water; 2 tbsp cornstarch; 2 tbsp sesame oil (divided); Salt and black pepper to taste

By Marie Lefebvre · Updated November 1, 2026

This vibrant stir-fry brings together tender chicken, crisp bell peppers, and roasted peanuts in a glossy soy-sesame glaze. Inspired by the beloved Brazilian-Chinese classic, it delivers bold umami flavors with every bite. Quick to make and impossible to resist!

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

500 g (1.1 lb) chicken breast, cubed
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 onions, finely chopped
2 garlic cloves, minced
80 g button mushrooms, sliced
2 tbsp roasted peanuts
60 ml soy sauce
60 ml water
2 tbsp cornstarch
2 tbsp sesame oil (divided)
Salt and black pepper to taste

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Directions

1
In a bowl, whisk together the soy sauce, water, and cornstarch until smooth. Set aside.
2
Heat 1 tbsp sesame oil in a wok or large skillet over high heat. Stir-fry the onion and garlic for 2 minutes until softened and lightly golden. Remove and set aside.
3
In the same wok, stir-fry all three bell peppers over high heat for 3 minutes, keeping them slightly crisp. Remove and set aside.
4
Add the remaining 1 tbsp sesame oil to the wok. Season the chicken with salt and pepper and cook for 5–7 minutes until golden and fully cooked through.
5
Stir in the mushrooms and the reserved onion-garlic mixture. Cook for 1 minute.
6
Add the bell peppers back in and pour over the soy sauce mixture. Toss everything over high heat until the sauce thickens and coats all the ingredients.
7
Sprinkle with roasted peanuts, give a final toss, and serve immediately over steamed jasmine or basmati rice.

💡 Chef's Tip

For deeper flavor, marinate the chicken in a splash of soy sauce with a pinch of grated ginger for 30 minutes before cooking. Swap peanuts for toasted cashews for a delicious variation.