Looking for an easy, delicious meal that’s perfect for any night of the week? This chicken and pepper stir fry is just what you need! It’s flavorful, thanks to a mix of spices, and works great as a filling for sandwiches or served over rice.
Cook it once and enjoy it two ways: first, as a hearty dinner with Sticky Rice and later, with a quick and tasty chicken sandwich with cheese.
Plus, it’s low-carb, paleo, and Whole30-friendly, so it fits into a variety of diets. If you love simple homemade versions of takeout like Roasted Pork or Keto Pork Chop you’ll definitely want to add this to your meal rotation!
Variations You May Be Looking For!
- Chicken and Broccoli Stir Fry: Swap the bell peppers for an equal amount of fresh broccoli florets for a different veggie twist.
- Add Extra Veggies: Thinly-sliced carrots or fresh mushrooms can be a great addition, adding both color and texture to your stir-fry.
- Sweeten the Sauce: For a touch of sweetness, mix in 1-2 more tablespoons of brown sugar. For an extra layer of flavor, stir in 1-2 tablespoons of hoisin sauce near the end of cooking.
- Change the Protein: Replace the chicken with shrimp or thinly-sliced flank steak for a different protein option. Just adjust the cooking time accordingly.
- Add Some Heat: Spice things up with a sprinkle of crushed red pepper flakes or a splash of sriracha hot sauce to suit your heat preference.
What To Serve With Chicken And Peppers?
Chicken And Peppers Recipe
Chicken thighs, bell peppers, garlic, white wine, and a few canned tomatoes marry together perfectly in this one pan, Roman-style dish.
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Calories: 709kcal
Servings: 6
Equipment
- Large Skillet
- Chef's Knife
- Wooden Spoon
- Measuring Spoons
- Measuring Cups
- Small Bowl
Ingredients
- 4 pounds boneless skinless chicken thighs trimmed of any large pieces of fat
- 2 large green bell peppers sliced
- 1/4 cup olive oil divided
- salt and pepper to taste
- 2 large red bell peppers sliced
- 1/4 cup packed basil leaves hand torn for finishing
- 4 cloves garlic sliced
- 1 28 ounce can plum tomatoes hand crushed and drained
- 1/2 cup dry white wine
Instructions
- Drain the can of plum tomatoes and set the pulp aside.
- Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Sear the chicken thighs for 5 minutes per side until browned. Work in batches to avoid overcrowding.
- Transfer the seared chicken to a plate and cover with foil. In the same pan, add the remaining olive oil and sliced garlic. Sauté for 60 seconds, then add the bell peppers and toss to coat.
- Pour in ½ cup of dry white wine, scrape the pan to release flavor bits, then stir in the plum tomatoes. Bring to a simmer, add the chicken thighs back into the pan, and cook for 30-35 minutes, stirring occasionally.
- If there’s excess liquid after cooking, remove the chicken and reduce the sauce over medium-high heat for 5-10 minutes. Season to taste with salt and pepper, then sprinkle with torn basil leaves. Serve with crusty Italian bread to enjoy the sauce.
Nutrition
Calories: 709kcal | Carbohydrates: 11.1g | Protein: 89.2g | Fat: 31.4g | Saturated Fat: 7.4g | Cholesterol: 269mg | Sodium: 661mg | Potassium: 1069mg | Fiber: 2g | Sugar: 7.2g | Calcium: 69mg | Iron: 5mg
