Sizzling Chicken Pepper Steak: A Flavorful & Easy Weeknight Recipe

Chicken pepper steak is a classic dish, often associated with Chinese takeout menus, but it’s surprisingly simple to make at home and far more delicious. This recipe offers a healthier and fresher take on the traditional dish, allowing you to control the ingredients and tailor the flavors to your liking. Forget greasy takeout; this version is packed with lean protein, colorful vegetables, and a savory sauce that will have you craving more.

## Why This Recipe Works

* **Quick and Easy:** This recipe is perfect for busy weeknights. From prep to plate, it takes less than 30 minutes.
* **Customizable:** Easily adapt the recipe to your preferences. Use different vegetables, adjust the spice level, or swap out the chicken for beef or tofu.
* **Healthy and Flavorful:** This version is made with lean chicken breast, fresh vegetables, and a homemade sauce that’s lower in sodium and sugar than store-bought options.
* **Budget-Friendly:** Using affordable ingredients makes this a great option for a delicious and satisfying meal without breaking the bank.

## Ingredients

* **Chicken:** 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
* **Bell Peppers:** 1 large red bell pepper, seeded and sliced
* **Bell Peppers:** 1 large green bell pepper, seeded and sliced
* **Onion:** 1 medium yellow onion, thinly sliced
* **Garlic:** 4 cloves garlic, minced
* **Ginger:** 1 tablespoon fresh ginger, grated
* **Soy Sauce:** 1/4 cup low-sodium soy sauce
* **Oyster Sauce:** 2 tablespoons oyster sauce (optional, but adds a rich umami flavor)
* **Cornstarch:** 2 tablespoons cornstarch
* **Chicken Broth:** 1/2 cup low-sodium chicken broth
* **Brown Sugar:** 1 tablespoon brown sugar (or honey)
* **Sesame Oil:** 1 teaspoon sesame oil
* **Vegetable Oil:** 2 tablespoons vegetable oil
* **Black Pepper:** 1-2 teaspoons freshly ground black pepper, or to taste
* **Red Pepper Flakes:** 1/4 teaspoon red pepper flakes (optional, for heat)
* **Green Onions:** 2 green onions, thinly sliced (for garnish)
* **Sesame Seeds:** 1 tablespoon sesame seeds (for garnish)
* **Cooked Rice:** For serving

## Equipment

* Large skillet or wok
* Cutting board
* Knife
* Mixing bowls
* Measuring cups and spoons

## Instructions

### 1. Prepare the Chicken

* Cut the chicken breasts into thin strips, about 1/4 inch thick. This will help them cook quickly and evenly.
* In a medium bowl, combine the chicken strips with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Mix well to coat the chicken. This will tenderize the chicken and help it brown nicely.
* Let the chicken marinate for at least 15 minutes, or up to 30 minutes, in the refrigerator. While the chicken is marinating, you can prepare the vegetables and sauce.

### 2. Prepare the Vegetables

* Wash and dry the bell peppers and onion.
* Slice the bell peppers into thin strips, similar to the chicken.
* Thinly slice the onion.
* Mince the garlic and grate the ginger. Set aside.
* Slice the green onions for garnish. Set aside.

### 3. Make the Sauce

* In a small bowl, whisk together the remaining 1/4 cup of soy sauce, oyster sauce (if using), remaining 1 tablespoon of cornstarch, chicken broth, brown sugar, sesame oil, black pepper, and red pepper flakes (if using). Mix well until the cornstarch is completely dissolved.
* Taste the sauce and adjust the seasonings as needed. You can add more soy sauce for saltiness, brown sugar for sweetness, or red pepper flakes for heat. Set the sauce aside.

### 4. Cook the Chicken

* Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is hot before adding the chicken.
* Add the marinated chicken to the skillet in a single layer. Avoid overcrowding the skillet, as this will lower the temperature and cause the chicken to steam instead of brown. If necessary, cook the chicken in batches.
* Cook the chicken for 2-3 minutes per side, or until it is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

### 5. Cook the Vegetables

* Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell peppers and onion.
* Cook the vegetables for 5-7 minutes, or until they are tender-crisp. Stir occasionally to prevent them from burning.
* Add the minced garlic and grated ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.

### 6. Combine and Simmer

* Pour the sauce over the vegetables in the skillet. Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 1-2 minutes.
* Return the cooked chicken to the skillet. Toss to coat the chicken and vegetables in the sauce.
* Simmer for another 1-2 minutes, or until the chicken is heated through and the sauce is thickened to your desired consistency.

### 7. Serve

* Serve the chicken pepper steak hot over cooked rice.
* Garnish with sliced green onions and sesame seeds.
* Enjoy!

## Tips and Variations

* **Use Different Vegetables:** Feel free to add other vegetables to this recipe, such as mushrooms, broccoli, snap peas, or carrots. Adjust the cooking time as needed.
* **Add More Heat:** If you like spicy food, add more red pepper flakes to the sauce, or use a pinch of cayenne pepper.
* **Make it Vegetarian:** Substitute the chicken with firm tofu, cut into cubes. Press the tofu to remove excess moisture before marinating it.
* **Use Different Protein:** Beef steak, sliced thinly, works great in this recipe as well. Adjust cooking times to ensure the beef is cooked to your preference.
* **Add a Touch of Sweetness:** A drizzle of honey or maple syrup can enhance the sweetness of the sauce.
* **Make it Gluten-Free:** Use tamari instead of soy sauce to make this recipe gluten-free. Ensure your oyster sauce is also gluten-free, or omit it altogether.
* **Marinating Time:** While 15-30 minutes is sufficient for marinating, you can marinate the chicken for longer, even overnight in the refrigerator, for a more intense flavor.
* **Spice it Up:** Add a dash of Sriracha or chili garlic sauce to the sauce for an extra kick.
* **Thicken the Sauce:** If the sauce isn’t thickening enough, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the sauce. Simmer until thickened.
* **Serve with Noodles:** Instead of rice, serve the chicken pepper steak over noodles, such as lo mein or chow mein.

## Serving Suggestions

* **Rice:** Steamed white rice, brown rice, or jasmine rice are all great options.
* **Noodles:** Lo mein, chow mein, or even simple egg noodles work well.
* **Vegetable Sides:** Serve with a side of steamed broccoli, stir-fried vegetables, or a simple salad.
* **Egg Rolls or Spring Rolls:** These make a delicious appetizer to start your meal.
* **Soup:** A light soup, such as egg drop soup or wonton soup, complements the dish nicely.

## Storage Instructions

* **Refrigerate:** Store leftover chicken pepper steak in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the chicken pepper steak in a skillet over medium heat, or in the microwave. Add a splash of water or chicken broth if the sauce has thickened too much.
* **Freeze:** While not ideal due to potential texture changes in the vegetables, you can freeze leftover chicken pepper steak in an airtight container for up to 2 months. Thaw completely before reheating.

## Nutritional Information (Approximate)

(Per serving, based on 6 servings)

* Calories: 350-400
* Protein: 30-35g
* Fat: 15-20g
* Carbohydrates: 20-25g

*Note: Nutritional information may vary depending on specific ingredients and portion sizes.*

## Conclusion

This chicken pepper steak recipe is a delicious and easy way to enjoy a classic dish at home. With its simple ingredients, quick cooking time, and customizable flavors, it’s sure to become a family favorite. So, ditch the takeout menu and give this recipe a try! You won’t be disappointed.