Sizzling Chicken And Bell Pepper Stir Fry Recipe

Chinese cuisine · 591 calories

Sizzling Chicken and Bell Pepper Stir Fry recipe

About this recipe

Dive into the vibrant flavors of this Sizzling Chicken and Bell Pepper Stir Fry, perfect for lunch or as a post-workout meal. This Chinese-inspired dish combines perfectly cooked chicken drumstick pieces with colorful bell peppers and onions, all tossed in a bold and savory sauce made from soy sauce and Ching's Secret Red Chilli Sauce. The dish is elevated with the nutty aroma of sesame oil and the freshness of spring onions. Not only does it taste amazing, but it also packs 44g of protein to fuel your muscles and 135g of carbohydrates to keep you energized throughout the day. With a prep time of 15 minutes and a cook time of 25 minutes, this meal is easy to whip up in under an hour. Serve it hot straight from the wok for a comforting yet nutritious lunch option that hits all the right notes.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 pc Organically Grown Capsicum Yellow
  • - Dark Soy Sauce-90 GM
  • 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 750 g Priya Sunflower Oil
  • 1 ltr Anveshan Cold Pressed Black Sesame Oil
  • 100 g Garlic - Single Clove
  • 200 g Ching'S Secret Red Chilli Sauce
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 200 G Spring Onion(200Gm)

Instructions

  1. 1. Wash and pat dry the chicken drumsticks, then cut into bite-sized pieces.
  2. 2. Mix the cornstarch with a pinch of salt and coat the chicken pieces evenly.
  3. 3. Heat sunflower oil in a wok over medium-high heat and add the chicken pieces. Stir-fry until golden brown and cooked through.
  4. 4. Remove the chicken from the wok and set aside on a plate lined with paper towels to absorb excess oil.
  5. 5. In the same wok, add sesame oil and sauté minced garlic until fragrant, about 1 minute.
  6. 6. Add sliced onions and stir-fry for 2-3 minutes until they become translucent.
  7. 7. Toss in the red, green, and yellow bell peppers, stir-frying for another 3-4 minutes to maintain their crunch.
  8. 8. Return the cooked chicken to the wok and mix with the vegetables.
  9. 9. Pour in the soy sauce and Ching'S Secret Red Chilli Sauce, stirring well to coat all the ingredients evenly.
  10. 10. Sprinkle black pepper powder and adjust salt as needed, then stir-fry for another 2 minutes.
  11. 11. Turn off the heat and garnish with freshly chopped spring onions.
  12. 12. Transfer to a serving plate and enjoy hot with steamed rice or as-is.