Chicken Pepper Stir-Fry Recipe

Chicken Pepper Stir-Fry RecipePhoto by: Taste of Home Chicken Pepper Stir-Fry Recipe Rating 4

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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 (4)

Chicken Pepper Stir-Fry Recipe

Chicken Pepper Stir-Fry

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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.

 
 
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