Chinese
Chicken and Bell Pepper Stir-fry
A quick and flavourful stir-fry with tender chicken, crisp bell peppers, and aromatic garlic and onion. Perfect for a weeknight meal.
About this recipe
Chicken and Bell Pepper Stir-fry is a chinese lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around chicken, and it takes around 25 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 300g chicken
- 1 large bell pepper
- 1/2 medium onion
- 2 cloves garlic
- 1 cup uncooked rice
- 2 tbsp cooking oil
- to taste salt
- to taste black pepper
- 2 tbsp soy sauce buy
- 1 tbsp oyster sauce buy
Equipment
Method
- 1
Cook rice according to package directions.
~15 min
- 2
Cut chicken into bite-sized pieces. Chop bell pepper and onion into similar sizes. MinceMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic.
~5 min
- 3
Heat 1 tbsp cooking oil in a wok or frying pan over medium-high heat (setting 7/9 on induction hob). Add chicken and stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → until browned and cooked through.
~5 min
- 4
Add remaining 1 tbsp oil, then add garlic, onion, and bell pepper. Stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → for 2-3 minutes until vegetables are tender-crisp.
~3 min
- 5
Add soy sauce and oyster sauce, stir to combine. Season with salt and pepper to taste.
~2 min
- 6
Serve stir-fryStir-fry.Cook small pieces fast over high heat while constantly moving them.Glossary → over cooked rice.
Smart swaps
Out of something? Try one of these.
- Chicken
- pork, prawns, or firm tofu — keep pieces thin so they cook fast.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Oyster sauce
- hoisin loosened with a splash of soy, or soy sauce + a small pinch of sugar.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Slice the pepper flat-side down on the board — it’s steadier and your knife stays in control. How to cut a bell pepper →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Chicken and Bell Pepper Stir-fry take to make? +
Around 25 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken → pork, prawns, or firm tofu — keep pieces thin so they cook fast; Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Chicken and Bell Pepper Stir-fry ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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