Garlic Sesame Chicken Sliced Peppers

Garlic sesame chicken with sliced peppers is my go-to dinner when I need something fast yet bursting with flavor It comes together in half an hour and never fails to satisfy with its mix of juicy chicken crisp-tender peppers and a glossy garlicky sesame sauce

I first whipped this up on a weeknight when I had little in the fridge except chicken and peppers Now it is in regular rotation especially when I want bright flavors but minimal effort

Ingredients

• Boneless skinless chicken breasts: juicy lean protein for a lighter meal Look for chicken that is pink and plump with no strong odor
• Olive oil: helps brown the chicken and keeps everything moist Use a good quality extra virgin olive oil for best taste
• Red green and yellow bell peppers: bring sweetness crunch and a burst of color Choose peppers with shiny firm skin and no soft spots
• Garlic minced: delivers bold punchy flavor Pick fresh heads that feel solid and heavy
• Low sodium soy sauce: key for umami while avoiding excess salt Use a naturally brewed variety for richer taste
• Honey: natural sweetener balances the salty and savory notes Opt for raw or local honey for complex flavor
• Sesame oil: infuses nutty aroma Use toasted sesame oil for deeper flavor always check it smells fragrant and not rancid
• Cornstarch: mixed with water thickens the glossy sauce Check that it is clumpfree before stirring it in
• Ground ginger: adds a warm kick optional but brightens the sauce Go for freshly opened ground ginger
• Sesame seeds: garnish for crunch and a pretty finish Toast briefly for extra flavor if you have time
• Green onions: provide sharpness and freshness at the end Choose firm bright stalks
• Cooked white or brown rice: for serving soak up all that savory sauce Fluffy steamed rice works best here

Step-by-Step Instructions

Prep the Chicken and Vegetables:

Cut chicken breasts into bite sized pieces aiming for even size so they cook evenly Slice the bell peppers into thin strips Slice green onions and mince garlic

Sear the Chicken:

Heat olive oil in a large skillet or wok over medium high heat Add chicken in a single layer Allow chicken to sear undisturbed for a few minutes to develop color then stir occasionally Cook for about seven to eight minutes until browned and cooked through Remove chicken and set aside on a plate

Sauté Garlic and Peppers:

If the pan looks dry drizzle a bit more oil Add the minced garlic and stir for about thirty seconds until fragrant Toss in sliced peppers Cook for four to five minutes stirring every minute until peppers are just turning tender but still have some crunch

Mix the Sauce:

In a bowl combine soy sauce honey sesame oil and ground ginger if using Whisk until honey is fully dissolved Taste and adjust for sweetness or saltiness if you like

Combine Everything:

Return the cooked chicken to the skillet with the vegetables Pour the sauce over everything Stir gently to coat all pieces

Thicken the Sauce:

Stir the cornstarch and water together to make a smooth slurry Pour into the skillet while stirring Sauce will become glossy and thick within two to three minutes Be patient and keep stirring so everything is coated evenly

Finish and Serve:

Turn off heat Sprinkle with sesame seeds and sliced green onions Spoon over bowls of hot steamed rice Serve immediately and enjoy the contrast of saucy chicken and crisp peppers

Save This

Sesame oil really ties the dish together I love watching my family sprinkle on extra sesame seeds at the table or letting the kids help stir in the honey and soy sauce It is a meal that feels joyful to cook and serve because everyone digs in immediately and there is always laughter around the dinner table

Storage Tips

Store leftovers in an airtight container in the fridge Chicken and peppers reheat well in the microwave or a skillet with a splash of water for moisture This dish tastes great even the next day but the peppers lose a bit of their crunch so keep that in mind if you are a big texture fan

Ingredient Substitutions

Swap the chicken for boneless thigh meat if you prefer juiciness or try cubes of firm tofu for a vegetarian spin Tamari or coconut aminos work in place of soy sauce for gluten free eaters Red pepper flakes or a dash of chili sauce can give a mild heat if you like things spicy

Serving Suggestions

Pile over fluffy white rice brown rice or even cauliflower rice to soak up every drop of sauce For a bigger meal add a side of steamed broccoli or a crisp cucumber salad I sometimes offer extra sesame seeds at the table for those who like a little extra crunch

Cultural Context

Soy sesame and honey is a classic flavor trio in Asian inspired cooking The colorful peppers and simple sauce take inspiration from Chinese stir fry techniques but the flavors are approachable for all palates I came up with this dish trying to bring stir fry night home without needing complicated ingredients

Common Queries

→ How do I keep the chicken moist and tender?

Cook chicken pieces over medium-high heat until just done. Avoid overcooking to prevent dryness, and slice into bite-sized pieces for even cooking.

→ Can I use other types of peppers?

Yes, you can use any color bell peppers or even add mild chili peppers for a bit of heat and variation in flavor.

→ What makes the sauce glossy and thick?

Mixing cornstarch with water creates a slurry that’s stirred in at the end, giving the sauce a shiny, luscious finish that coats the ingredients well.

→ Is it possible to prepare this ahead of time?

While best enjoyed fresh, you can prep the chicken and slice the peppers in advance. Store them separately in the refrigerator until ready to cook.

→ What are good serving suggestions?

This dish pairs well with steamed white or brown rice. For a lighter option, try serving with quinoa or cauliflower rice.

→ How can I add extra flavor?

Sprinkle toasted sesame seeds, fresh green onions, or add a pinch of crushed red pepper for extra depth and a subtle kick.