Introduction: Stir-Fry Chicken and Bell Peppers

This is my take on Chinese stir-fry with fresh bell peppers, walnuts and chicken. I serve it over rice, it's likely good with noodles, too.

This dinner is quick, delicious, and healthy. It takes 20-25 minutes to make. If you have already chopped the ingredients, it's likely to take only 15 minutes from refrigerator to dinner table.

Step 1: Gather Your Ingredients and Utensils

Chicken Stock:

  • 1 cup water
  • 2 tsp chicken stock
  • 2 tsp corn starch

Chopped Ingredients:

  • 3 medium bell peppers (I like different colors, looks lovely)
  • 1 skinless, boneless chicken breast, 4-7 oz
  • 2 oz chopped walnuts (1/2 cup)


  • 2 tsp olive oil
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • salt and pepper to taste

Step 2: Start Your Stock; Chop Up Your Stuff

Start Your Stock

If you use chicken broth, all you need do is add 2 tsp of corn starch to 1 cup and mix thoroughly.

If you use bullion or paste chicken base, dissolve into 1 cup water, then add 2 tsp corn starch. Mix.

Cut up Stuff

If you are using the same chopping board, always chop your vegetables before your meats.

Dice the peppers into fairly large chunks.

If your walnuts need chopping, do those next.

Lastly, cut up your chicken breast. Chicken is easier to cut when it's nearly frozen. Here, I use slivers to give some different visual texture to the final dish.

Step 3: Start Cooking

Items needed:

  • Non-stick pan
  • stirrers
  • pan lid


Set burner on high. Have your stirring utensils at hand, most of the cooking process is quick. I generally like to use 2 spoons to stir in a non-stick pan.

Add olive oil to pan, drop Italian seasoning, garlic powder, and a bit of pepper into oil. Sprinkle salt in the pan.

Drop in chicken and begin stirring and cooking. Thoroughly coat the chicken in the oil and seasoning mixture.

When chicken is white on the outside (2-3 minutes), add your walnuts. You want them to cook a bit before adding the chicken stock.

When chicken is fully cooked (3-5 minutes), stir the chicken stock and add it to the pan. Stir and cook until it thickens and is bubbly (1-2 minutes).

Now lower the heat to medium low, and add peppers. Stir the peppers into the sauce, and put a lid on the pan. Steam the peppers for 5-7 minutes on medium low.

Step 4: Plate and Serve

While the peppers steam, you have time to set the table and get your rice ready. If you've frozen your dinner portion of rice, it should take only a minute or two to nuke it in the microwave while you set the plates out.

Plate the rice, then the stir-fry over rice. Serve and enjoy.

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