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Chicken Pepper Stir-Fry Recipe

Chicken Pepper Stir-Fry Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:3-4 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Chicken Pepper Stir-Fry

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millsapm User ID: 1794642 235285
Reviewed Oct. 20, 2015

"Pretty good. I would probably add some broccoli if I made it again."

Lynn0365 User ID: 7663198 230197
Reviewed Jul. 26, 2015

"A hit with my family! I've made it twice and on the second time, I didn't add as much brown sugar so I added a drained can of pineapple chunks. WOW!! Delish"

germanycook User ID: 6411056 65293
Reviewed Aug. 6, 2014

"Made this tonight with turkey strips.... and it was SO yum! The sauce was just the right mix of tangy/salty/sweet."

brunosmom21 User ID: 4427581 65251
Reviewed Oct. 6, 2012

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

yellowjo User ID: 6510817 97063
Reviewed Feb. 6, 2012

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

erine User ID: 5900710 146394
Reviewed Sep. 13, 2011

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

charlotte isham User ID: 3606694 57650
Reviewed Oct. 15, 2010

"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."

jsouba User ID: 1788691 154813
Reviewed Jun. 16, 2010

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

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Wine Pairings

Light-Bodied White Wine

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