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Chicken Pepper Stir-Fry

 Chicken Pepper Stir-Fry
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
3-4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Chicken Pepper Stir-Fry (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.