Chicken and Bell Peppers Stir-Fry

Step 1

Slice the 1.5 lb chicken breast into thin strips and toss with 2 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until coated.

Step 2

Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the chicken in a single layer and cook without stirring for 2-3 minutes until browned on one side.

Step 3

Stir-fry the chicken for another 3-4 minutes until cooked through and no longer pink in the center. Transfer to a plate and set aside.

Step 4

Add the remaining 1 tbsp oil to the skillet. Add 3 sliced bell peppers and 3 minced garlic cloves. Stir-fry over high heat for 4-5 minutes until the peppers are crisp-tender and slightly charred at the edges.

Step 5

Return the chicken to the skillet. Pour in 3 tbsp soy sauce and stir-fry everything together for 1-2 minutes until the sauce coats the chicken and peppers evenly. Serve hot.

Step 6

Optional: add a pinch of red pepper flakes or a splash of rice vinegar for extra kick.