Easy Chicken Stir Fry with Peppers
This easy chicken stir fry is a quick, flavor-packed dinner that’s just as satisfying as takeout – maybe even better. Juicy chicken thighs are coated in a glossy, savory-sweet sauce and tossed with crisp bell peppers and celery for the perfect balance of color and crunch.
I’ve made a lot of chicken stir fries over the years, but this is the one worth sharing. It nails the balance of tender chicken, crisp veggies, and a glossy, takeout-style sauce that brings it all together. Friends, this one’s a keeper.
Why This Recipe Works
- A quick marinade makes the chicken tender and flavorful. The chicken is tossed in part of the sauce before cooking, so it absorbs the flavors but also ends up super tender.
- Cornstarch creates that glossy, takeout-style sauce. It thickens the sauce as it cooks, so it coats the chicken and vegetables instead of pooling at the bottom of the pan.
- The sauce is balanced and bold. Oyster sauce and soy sauce bring savory depth, honey adds a touch of sweetness, and vinegar and lime juice add a kicky brightness.
- Cooking in stages keeps the texture right. The chicken is cooked first, then the vegetables, so nothing overcooks. You end up with juicy chicken and crisp-tender peppers and celery.
- Simple ingredients, big payoff. Everything comes together with pantry staples, but the final dish tastes like something you’d order from your favorite takeout spot.
Ingredients
- Boneless, skinless chicken thighs: Chicken thighs stay juicy, tender, and flavorful in stir fry. I’ve tested this recipe with chicken breasts, but they tend to end up dry and tough.
- Bell peppers: I use red and yellow peppers but any color combo you like will work.
- Celery: Adds a nice crunch.
- Green onions: Stir them in at the end to add a pop of freshness.
- Oyster sauce: This savory sauce adds flavor and gives the sauce some body.
- Honey: Adds that touch of caramelized sweetness.
- Rice vinegar: Balances out the richness of the other sauce ingredients.
- Chili powder: Gives the sauce a little warmth.
- Cornstarch: Thickens the sauce and also helps tenderize the chicken.
- Soy sauce
- Vegetable oil: Or use another neutral cooking oil you like.
- Black pepper
- Lime juice: A squeeze just before serving brightens up all of the flavors in the stir fry.
- Cooked rice for serving
How to Make It
Marinate the chicken. Mix up the sauce and pour half of it over the chicken pieces in a bowl. Stir and let it marinate for 10 minutes.
Cook the chicken: Heat the oil in a large pan over medium-high heat. Add the chicken pieces and brown them, stirring the occasionally. Once cooked, take them out of the pan
Cook the veggies: Add the peppers and celery to the pan. Adjust the heat to medium and cover the pan with a lid. Cook the veggies, stirring every so often, for about five minutes. Covering the pan while they cook will trap the heat so they cook faster.
Bring it all together: Add the cooked chicken, green onions, and remaining sauce to the pan. Stir and cook it all until the sauce has thickened and is coating everything.
Ready to serve: Pile the chicken stir fry on rice for serving.
More Easy Takeout-Inspired Recipes
- Broccoli Beef – a takeout classic that’s ready in 30 minutes
- 5 Ingredient Orange Chicken – super easy shortcut recipe
- Steak Noodle Bowls – saucy noodles with tender steak and crisp veggies
- Slow Cooker Teriyaki Pork Ribs – fall-apart tender with a sweet and savory glaze
Chicken Stir Fry
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons vegetable oil divided
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 teaspoons chili powder
- ¼ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 large bell peppers (red and yellow) cut into 1-inch pieces
- 2 ribs of celery sliced ½” thick
- 4 green onions thinly sliced
- Juice of 1 lime
- Cooked rice for serving
Instructions
- Place the chicken pieces in a large bowl.
- In a small bowl, whisk 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 2 tablespoons vegetable oil, 1 tablespoon honey, 1 tablespoon vinegar, 2 teaspoons chili powder, and ¼ teaspoon pepper. Whisk in 1 tablespoon of cornstarch. You should have about ½ cup of sauce.
- Pour half of the sauce over the chicken in the bowl and set the rest of the sauce aside. Stir to coat the chicken pieces evenly. Marinate the chicken for 10 to 15 minutes while you prep the vegetables.
- Slice the bell peppers (discard the seeds and stems) and into 1-inch pieces. Slice the celery into ½” slices. Thinly slice the green onions.
- Heat the 1 tablespoon vegetable oil in a large non-stick pan over medium-high heat. Add the chicken and cook it for eight minutes or so, stirring often. Transfer the chicken to a plate.
- Add the peppers and celery to the same pan. Adjust the heat to medium and cover the pan. Cook the veggies, removing the lid to stir often, until they are crisp tender or about five minutes or so.
- Add the rest of the sauce and the cooked chicken to the pan. Stir and until the sauce is glossy and coating everything evenly. Stir in the green onions and lime juice.
- Serve the stir fry over rice.
Notes
Nutrition Estimate
Easy Chicken Thigh Recipes to Try Next
- Orange Glazed Chicken – a lighter take on classic orange chicken
- Chicken Ragu – slow-simmered, rich, and perfect over pasta
- Slow Cooker BBQ Chicken – super easy and great for sandwiches or bowls
- Chicken Egg Roll Soup – all the flavors of an egg roll in a cozy, one-pot soup
I hope you love this chicken stir fry!
Happy cooking,
