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Chicken Pepper Stir-Fry Recipe

Chicken Pepper Stir-Fry Recipe photo by Taste of Home

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I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.—Kelly Baumgardt, Seymour, Wisconsin

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Chicken Pepper Stir-Fry Recipe

Prep/Total Time: 30 min.

Yield: 3-4 Servings

30 30

Ingredients

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Directions

In a large skillet, stir-fry peppers and onion in 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink.
In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir for 1 minute. Serve with rice if desired. Yield: 3-4 servings.

Originally published as Chicken Pepper Stir-Fry in Taste of Home February/March 2005, p32

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chicken Pepper Stir-Fry

Chicken Pepper Stir-Fry

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Reviewed on Oct. 06, 2012 by brunosmom21

Loved, loved, loved this dish. Thanks so much Kelly for submitting this recipe.

Reviewed on Feb. 06, 2012 by yellowjo

My whole family loved this recipe. We will definitely do it again!

Reviewed on Sep. 13, 2011 by erine

Yummy!! I added broccoli and water chestnuts to mine and it was delish:)

Reviewed on Oct. 15, 2010 by charlotte isham

Great recipe. The only variation I did was kick it up a notch. Instead of cooking the chicken in oil, I use a szechuan stir fry sauce. Very tasty, if you like it spicy.

Reviewed on Jun. 16, 2010 by jsouba

Very good and colorful. Has sweet flavor...almost carmalized with the brown sugar.