A quick and flavorful meal featuring tender chicken, colorful bell peppers, and fluffy rice. Perfect for a busy weeknight dinner!
Ingredients
For the Stir Fry:
2 boneless, skinless chicken breasts, sliced (about 1 lb / 450 g)
1 tablespoon vegetable oil (15 ml)
3 cloves garlic, minced
1 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons soy sauce (30 ml)
1 tablespoon oyster sauce (15 ml)
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon salt (or to taste)
For the Rice:
2 cups cooked white rice
Chopped green onions, for garnish (optional)
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook for 5–6 minutes until lightly browned and cooked through.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the onion and bell peppers. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
Add the soy sauce, oyster sauce, paprika, black pepper, and salt. Toss everything together and cook for another 2 minutes.
Serve the chicken and peppers over warm cooked rice.
Garnish with chopped green onions if desired and enjoy!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 servings
A colorful, delicious, and satisfying meal packed with protein and fresh vegetables!
