Spicy Pepper Chicken Stir Fry: The Perfect 30 Minute Recipe!

My spicy pepper chicken stir fry is loosely based on a schezwan chicken, but I wanted to make a version that wasn’t deep fried and had plenty of vegetables. I also could not find schezwan peppercorns, so I had to improvise for this takeout night in recipe.

Generally, I am not a huge fan of Chinese food, at least the American takeout version that is so popular stateside. While I do love egg drop soup, I find the rest of the take out menu to be a bit too salty and not enough spicy. So, I devised a recipe that gives you that takeout feel but it’s lighter, less salty, and very spicy. This spicy pepper chicken is better than takeout!

Not only that, but it’s easy to make and comes together quickly, which is perfect for a weeknight meal as we go into the back to school season. So grab your wok and make this spicy pepper chicken stir fry for dinner tonight!

Serves 4

Tools:

I love this giant wok so much. I can’t say enough good things about it.

Ingredients:

For the chicken:

2 – 3 chicken breasts, cut into thin strips

1/2 cup of cornstarch

1 teaspoon of white pepper

2 tablespoons soy sauce (low sodium is a good option)

1 tablespoon sesame oil

For the sauce:

4 tablespoons soy sauce

1 teaspoon sugar

1 tablespoon of rice vinegar

1/2 teaspoon of black pepper

For the stir fry:

3 tablespoons of cooking oil

1 onion, sliced

1 large bell pepper, sliced

3 Thai chilis, minced

3 cloves of garlic minced

1 – 1 inch piece of ginger minced

1 cup of scallions, cut into 2 inch pieces

Extra scallions and sesame seeds for garnish

White rice to serve

Instructions:

1. Combine chicken with soy sauce, sesame oil, white pepper, and cornstarch. Stir to combine making sure the chicken is coated.
2. Heat a wok over medium high heat. Add the oil and then the chicken. Allow the chicken to cook undisturbed for about 2 minutes before turing. The chicken should have a bit of a crust on it. Turn the chicken over and cook for 2 more minutes
3. Continue to stir and cook the chicken for another minute or so before adding the onions and peppers. Stir the ingredients frequently and allow to cook until soft, about 2-3 minutes.
4. Add the scallions, garlic, chilis, and ginger. Cook for about 1 minute.
5. Make a “well” in the center of your wok. Poor the sauce into the well and stir, making sure all of the chicken and vegetables are covered. Cook for another minute or 2 until the sauce is thickened and remove from heat.
6. To serve, top the rice with the spicy pepper chicken mixture. Top with extra scallions and sesame seeds for garnish.

If you like this, be sure to check out my cashew chicken with rainbow vegetables or my spicy Thai basil chicken!