Chicken and Bell Pepper Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and crisp bell peppers in a savory, ginger-garlic sauce finished with sesame oil. This quick stir-fry tastes better than takeout and is ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup less-sodium soy sauce, (plus more for serving)
- 2 tablespoons rice vinegar
- 2 tablespoons packed brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced or grated fresh ginger ((or about 1 teaspoon ground ginger))
- 1 garlic clove, (minced or grated (about 1 teaspoon))
- 2 tablespoons cornstarch
- 2 sweet bell peppers (any color), (seeded and cut into bite-size pieces)
- 1 ½ lb. skinless, boneless chicken thighs or chicken breasts, (trimmed of fat and cut into ¾-inch pieces)
- 3 tablespoons vegetable oil
- ½ cup water or low-sodium chicken broth
- Kosher salt, (to taste)
- Cooked white rice, (for serving)
- Optional garnish: additional soy sauce
At a glance
PER SERVING · TIME 28M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 13m
- Sodium
- 1556mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 693mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1556MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.