| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 8g | 2g | 22g |
| sugars | fibre | protein | salt |
| 12g | 3g | 38g | 0.74g |
As a native of Portland, Maine, I’ve always been captivated by the robust flavors the culinary world has to offer, specifically New England seafood. However, my love for experimenting with diverse ingredients has led me to create this vibrant, tongue-tickling dish known as the Chili Pepper Chicken Stir Fry. Just look at that image! This dish radiates not just taste, but a beautiful palette of colors that makes you want to grab a fork!
The Burst of Flavors
This exotic combinatorial Chili Pepper Chicken Stir Fry recipe principally draws inspiration from the spicy and sweet flavors, synonymous with numerous Asian cuisines, including Thai and Indo-Chinese. A key player in this dish is the chili pepper. Not only does it add that hot zing to the dish, it also provides an array of health benefits such as boosting metabolism and reducing hunger. Combine this with the sweetness of the pineapple chunks, and you have yourself a sizzling, tropical delight!
The Perfect Pair
What can you pair this fiery fiesta with, you ask? An immediate recommendation would be a serving of fluffy steamed jasmine rice. The subtle fragrant essence from the rice perfectly complements the potent flavors in the stir fry. Looking for a complete feast? Pair this with a cold, crisp Asian cucumber salad to balance the heat from the stir fry. The possibilities are unlimited!
The translucent sizzle of aromatic garlic, the tangy crunch from peppers, the juicy sweetness of pineapples, the robust umami notes from soy sauce; all married together in one pan to create this explosion of flavors, aptly embodied in the title – Chili Pepper Chicken Stir Fry. It’s a dish I love, for its versatility, vibrancy and vividness of flavors, and I believe, dear readers, you will love it too.
What You’ll Need
- 2 lbs boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 chili peppers, seeded and finely chopped
- 1 cup pineapple chunks
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 cup cooked jasmine rice (for serving)
Method
Step One
Begin by heating 1 tablespoon of the vegetable oil over medium-high heat in a large pan or skillet.Add the chicken strips and stir-fry until they are browned and cooked through, usually around 8-10 minutes. Then remove the chicken from the pan and set aside.
Step Two
Add the remaining tablespoon of oil to the pan. Stir in the red and green bell peppers, onion, garlic, and chili peppers. Stir-fry these until the vegetables are just tender. This usually takes 5-7 minutes.
Step Three
After the vegetables have softened slightly, stir in the pineapple chunks. Continue to stir-fry for an additional 2 minutes.
Step Four
In a small bowl, combine the soy sauce, brown sugar, cornstarch and water. Stir until the sugar and cornstarch have fully dissolved. Then pour this mixture into the pan with the vegetables and pineapple.
Step Five
Bring the sauce in the pan to a simmer, stirring constantly to prevent it from scorching. Let it simmer until the sauce has thickened, about 2-3 minutes.
Step Six
Add the cooked chicken back into the pan and stir to coat it in the sauce and combine with the vegetables. Let it heat through for another 1-2 minutes.
Step Seven
Serve the stir-fry over the cooked jasmine rice.
