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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.

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Reviews for Chicken Pepper Stir-Fry

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Reviewed Oct. 20, 2015

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

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"

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."

Reviewed Oct. 6, 2012

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

Reviewed Feb. 6, 2012

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

Reviewed Sep. 13, 2011

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

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."

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.