This Chicken & Sweet Pepper Stir-Fry is a delightful weeknight dinner that balances savory, sweet, and umami flavors in every bite. Tender pieces of chicken breast are marinated in a mix of soy sauce and dry sherry, infusing them with deep, aromatic richness before they hit the hot wok. Crisp-tender vegetables, including colorful bell peppers, onions, mushrooms, and bamboo shoots, provide a satisfying texture contrast and fresh crunch. The dish comes together quickly, making it perfect for busy evenings when you crave restaurant-quality food without the wait. Serve it over steamed rice or noodles for a complete, comforting meal that the whole family will love. It&# 226;ÂÂs simple, healthy, and endlessly satisfying.
Chicken & Sweet Pepper Stir-Fry
Description
This Chicken & Sweet Pepper Stir-Fry is a delightful weeknight dinner that balances savory, sweet, and umami flavors in every bite. Tender pieces of chicken breast are marinated in a mix of soy sauce and dry sherry, infusing them with deep, aromatic richness before they hit the hot wok. Crisp-tender vegetables, including colorful bell peppers, onions, mushrooms, and bamboo shoots, provide a satisfying texture contrast and fresh crunch. The dish comes together quickly, making it perfect for busy evenings when you crave restaurant-quality food without the wait. Serve it over steamed rice or noodles for a complete, comforting meal that the whole family will love. It&# 226;ÂÂs simple, healthy, and endlessly satisfying.Ingredients
Directions
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Cut the skinless chicken breasts into 1/2-inch pieces and place them in a bowl. Stir in the soy sauce and dry sherry, then let the chicken marinate for 30 minutes.
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While the chicken marinates, prepare the vegetables: cut the onion into wedges, thinly slice the green and red sweet peppers, and slice the fresh mushrooms. Drain the bamboo shoots.
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Heat a wok or large skillet over medium-high heat and spray with cooking oil. Add the onion wedges and stir-fry for 2 minutes until slightly softened.
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Add the sliced peppers to the wok and stir-fry for 1 minute, followed by the mushrooms. Cook for another minute until the vegetables are crisp-tender.
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Remove the vegetables from the wok and set aside on a plate. Drain the chicken, reserving the marinade liquid in the bowl.
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Add the cooking oil to the hot wok and stir-fry the grated ginger root for 15 seconds until fragrant.
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Add half of the marinated chicken to the wok and stir-fry for 3-4 minutes until cooked through and no longer pink. Remove the chicken and set aside with the vegetables.
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Stir-fry the remaining chicken in the wok for 3-4 minutes until fully cooked.
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Return all the cooked chicken and vegetables, along with the drained bamboo shoots, to the wok. Push the mixture to the sides, clearing the center.
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In the reserved marinade bowl, stir together the chicken broth, cornstarch, and 1/4 teaspoon of pepper. Pour this mixture into the center of the wok.
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Cook and stir the sauce until it thickens slightly, then toss everything together gently to coat the chicken and vegetables evenly. Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 762.5kcal
- % Daily Value *
- Total Fat 16.4g26%
- Saturated Fat 4.5g23%
- Cholesterol 382.5mg128%
- Sodium 990.5mg42%
- Total Carbohydrate 3.4g2%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 140.9g282%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
