Get ready for Pepper Chicken—a stir-fry that’s quick, affordable, and blows takeout out of the water. Juicy marinated chicken mingles with vibrant bell peppers and sweet onions, all wok-tossed in a rich, savory brown sauce that clings to every bite. Spoon it over fluffy white rice, and you’ve got a weeknight winner that’s bursting with flavor and couldn’t be easier to whip up. Say goodbye to the delivery menu—this one’s your new go-to!
Pepper Chicken Recipe
Pepper Chicken
Equipment
- cutting board
- kitchen knife
- medium glass bowl
- wire whisk
- wok
- spatula
- large spoon
- medium sauce pan with lid – for cooking the rice.
Ingredients
Marinade
- 1 ½ tbsp water
- 2 tsp corn starch
- 2 tsp vegetable oil
- 2 tsp oyster sauce
- 2 tsp Shaoxing wine
- ¼ tsp baking soda
Remaining Ingredients
- ½ cup chicken stock
- 12 ounce chicken thighs – cut into bite-sized pieces
- 1 tbsp corn starch
- 1 ½ tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tbsp lite soy sauce
- 1 tsp dark soy sauce
- ½ tsp white sugar
- ½ tsp sesame oil
- ⅛ tsp white pepper
- 1 green bell pepper – sliced into strips
- ½ red bell pepper – slice into strips
- 1 medium onion – chopped
- 2 tbsp vegetable oil
- ½ tsp ginger – minced
- 2 clove garlic – chopped
- ¼ cup green onions – chopped
Instructions
- Cook the rice in a medium sauce pan with a lid.
- Slice the chicken into bite-sized pieces. In a medium bowl, mix the chicken with water, cornstarch, oil, oyster sauce, Shaoxing wine, and baking soda. Set aside for at least 30 minutes or overnight in the refrigerator.1 1/2 tbsp water, 2 tsp corn starch, 2 tsp vegetable oil, 2 tsp oyster sauce, 2 tsp Shaoxing wine, 1/4 tsp baking soda
- Whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper. Set aside.1/2 cup chicken stock, 1 tbsp corn starch, 1 1/2 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tbsp lite soy sauce, 1 tsp dark soy sauce, 1/2 tsp white sugar, 1/2 tsp sesame oil, 1/8 tsp white pepper
- Slice the bell peppers and onion into 1-inch pieces. Make sure that the pepper and onion pieces are all about the same size, so they cook evenly.1 green bell pepper, 1/2 red bell pepper, 1 medium onion
- Heat the wok over high heat until smoking. Add 1 tablespoon of oil to coat the wok. Sear the chicken on all sides, until evenly browned on all sides. Transfer back to your marinating bowl, and set aside. The chicken should be mostly cooked.2 tbsp vegetable oil
- Reduce the heat to medium-high. Add the remaining tablespoon of oil. Toss in the ginger and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry until bright.1 green bell pepper, 1/2 red bell pepper, 1/2 tsp ginger, 2 clove garlic, 1 medium onion
- Add the chicken along with any juices to the wok. Stir-fry until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the wok.
- Stir-fry to coat everything in the sauce, which should thickened from the cornstarch.
- Once the sauce is thickened to your liking, transfer to a serving plate, and top with green onions.1/4 cup green onions
- Serve with steamed white rice.
Notes
PRIVATE NOTES
Nutrition
More Information
The Marinade: Tender and Tasty
The secret to this Pepper Chicken’s juicy, flavorful bite lies in its marinade. Whisk together water, cornstarch, and vegetable oil for a silky texture that locks in moisture. Add oyster sauce for a briny, umami punch and Shaoxing wine for a subtle, nutty depth. Then, toss in a pinch of baking soda—it’s the magic trick that tenderizes the chicken, keeping it succulent even after a quick stir-fry. Let the chicken soak up this mix for at least 20 minutes, and you’ll taste the difference in every piece.
Chicken Thighs: The Moist Choice
Forget dry chicken—thighs are the way to go here. Cut into bite-sized pieces, they stay juicy and tender thanks to their higher fat content, delivering a richer flavor than leaner cuts like breast. Dark meat stands up to the bold marinade and high heat of the wok, soaking in the sauce while keeping that melt-in-your-mouth appeal. It’s comfort food with a kick, and thighs make it happen.
Bell Peppers: A Colorful Crunch
Green and red bell peppers don’t just taste good—they make this dish a feast for the eyes. The green brings an earthy, slightly bitter snap, while the red adds a sweet, vibrant pop. Sliced into thin strips, they cook fast, keeping their crunch and brightening the plate. Together, they balance the savory sauce and tender chicken with a fresh, veggie-forward vibe.
Fresh Ginger and Garlic: The Flavor Boost
Nothing beats the zing of freshly grated ginger and minced garlic in this stir-fry. Ginger adds a warm, spicy brightness that cuts through the richness, while garlic infuses every bite with its bold, aromatic punch. Grate them fresh right before cooking—pre-packaged stuff just doesn’t compare. A quick sizzle in the wok unleashes their full potential, setting the stage for the sauce to shine.
The Full Lineup: Sauce and Stir-Fry
Beyond the marinade, the rest of this dish comes together with a handful of essentials. For the finishing sauce, blend chicken stock, oyster sauce, Shaoxing wine, lite soy sauce, and a touch of dark soy for depth and color. Cornstarch thickens it into a glossy cloak, while white sugar balances the saltiness, sesame oil adds a nutty finish, and white pepper brings a clean heat. In the wok, stir-fry those marinated chicken thighs with sliced green and red bell peppers, yellow onion (for a sweet, mellow bite), and a splash of vegetable oil. Toss in the fresh ginger and garlic, then coat it all in the sauce. Finish with a sprinkle of chopped green onions for a fresh, sharp kick.
Serving It Up: Rice Is Nice
Spoon this Pepper Chicken over steamed white rice, and you’ve got a meal that’s simple yet satisfying. The fluffy grains soak up the savory brown sauce, catching every drip of flavor from the chicken and veggies. Jasmine or long-grain works best—keep it light and sticky enough to hold its own against the stir-fry’s bold profile.
Extra Tidbits: Why It Works
This recipe’s beauty lies in its balance—affordable ingredients like chicken thighs and bell peppers stretch your dollar, while pantry staples like soy and oyster sauce pack a punch. The wok’s high heat seals in juices fast, so you’re done in under 30 minutes. That’s under an hour when you factor in the time to marinade. It’s a takeout fake-out that’s healthier, tastier, and lets you tweak the spice or sweetness to your liking. Craving more heat? Add a pinch of chili flakes to the sauce. Want it milder? Ease up on the white pepper. It’s your call!
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