Traditional recipes

Stir-Fried Chicken with Bell Peppers and Snow Cabbage

Stir-Fried Chicken with Bell Peppers and Snow Cabbage

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  • 1 pound skinless boneless chicken breast halves
  • 2 teaspoons plus 1 tablespoon Shaoxing wine (Chinese rice wine) or dry Sherry
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon ground white pepper
  • 3 teaspoons Asian sesame oil, divided
  • 1 6 1/2-ounce can preserved snow cabbage, well drained
  • 2 tablespoons peanut oil or vegetable oil, divided
  • 1 medium-size red bell pepper, cut into matchstick-size strips
  • 1 medium-size green bell pepper, cut into matchstick-size strips

Recipe Preparation

  • Cut boneless chicken breast crosswise into 1/4-inch-thick slices, then stack slices and cut into matchstick-size strips. Whisk egg white in small bowl until foamy; transfer 1 tablespoon to medium bowl (reserve remaining egg white for another use). Add chicken to bowl with egg white. Add soy sauce, 2 teaspoons rice wine, cornstarch, and white pepper; toss to coat. Mix in 2 teaspoons sesame oil. Let stand 15 minutes.

  • Mix preserved snow cabbage and sugar in small bowl. Heat 14-inch-diameter flat-bottomed wok or heavy 12-inch-diameter skillet over high heat until drop of water added to wok evaporates on contact. Add 1 tablespoon peanut oil and swirl to coat wok. Add sliced chicken breast, spreading evenly. Cook without stirring 30 seconds, then stir-fry until sliced chicken is no longer pink, about 2 minutes. Transfer chicken slices to plate. Add remaining 1 tablespoon peanut oil to wok, then add red and green bell peppers and stir-fry until beginning to soften, about 2 minutes. Stir in snow cabbage mixture and salt. Return chicken to wok; add remaining 1 tablespoon rice wine and stir-fry until chicken is just cooked through, about 1 minute. Remove pan from heat. Stir in remaining 1 teaspoon Asian sesame oil into stir-fry and serve.

,Photos by Pornchai MittongtareReviews Section

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Spicy Chicken Stir Fry Recipe With Onions And Peppers

This yummy spicy chicken stir fry with onions and peppers is very easy to make and is perfect for a weeknight dinner. Boneless skinless chicken breast pieces are stir-fried in a pan with with red onion and bell pepper slices, and sprinkled with salt, pepper and seasonings that give it a delicious heat!

This spicy chicken stir fry is low in fat, high in protein and high in flavor! Spicy chicken stir fry is perfect served over rice or alongside potatoes, or simply add more vegetables to it and have it stand alone as a complete low-carb entree!

My favorite onion to use for this chicken stir fry recipe is the red onion. Red onions have this delicious sweetness to them that pairs perfectly with a savory spice! For the bell peppers, any color pepper will work. On the recipe photo above, I used a tri-color bell pepper mix of green, yellow and red. You can also be creative by adding other types of vegetables into the mix. Zucchini and mushrooms are some of the examples of what other vegetables would be a great addition to this stir fry.

This chicken recipe is using a homemade spice mix, made with paprika, garlic powder, onion powder, oregano, salt, red pepper and black pepper &ndash what an explosion of flavor! No bottled spice concoctions can compare to the goodness of the spice rub that you mix yourself!

If you think the chicken breasts are bland, wait until you try this recipe! The spice mix turns the chicken breast into hot and fiery dish. If you are cautious of spicy food, cut the amount of red and black pepper in half when trying this recipe for the first time :) It&rsquos always easy to make the chicken spicier later by sprinkling with more pepper then trying to cut the spice when it&rsquos too late!

Reviews ( 22 )

This is a good stir-fry, warming heat from the chile paste, rather than tongue tingling. I'd swap out broccoli for the green onion tops, but the rest is nice.

Very delicious and easy recipe. For 2 adults, one of whom is a large man, I made 1/2 the chicken and marinade, and the full amount of everything else. I used some very thinly sliced carrots instead of water chestnuts to add more color to the dish and substituted cashews because we prefer the flavor to peanuts. Served with brown rice, stir-fried savoy cabbage, and steamed chinese mustard greens for a really good meal. The sake is very important to the flavor, so don't leave it out!

My family really enjoyed this. I gave it 4 instead of 5 starts b/c it wasn't quite spicy enough. I will add some red pepper flakes next time for a little more heat.

Used splenda instead of sugar and 2 tablespoons of crunchy peanut butter and 1/4 cup of cashews instead of 3/4 cup of peanuts to cut calories. Add red and yellow bell peppers, carrot slices and broccoli pieces.

Solid stir-fry recipe. Added a can of chopped baby corn, 1 sliced large zucchini, and 1.5 cups fresh snow peas, doubled the sauce. We like it spicy - big squirt of sriracha sauce and about 1 tsp red pepper flakes in lieu of chili paste. Using fresh ginger and garlic really helps. It's definitely a keeper, but nothing outstanding.

Good stir-fry! I did change things a bit. I found 2 to 2 1/2 tsps of corn starch produces a better sauce. CL's Asian stir fries always feature the wateriest, runniest sauces known to man. No cling to them. They end up pooled at the bottom of your bowl or plate. Also, increased chili paste to 3 tsps and increased the green onions to about 1.5 cups. 2 (8 oz.) cans water chestnuts works fine.

This recipe is fantastic! I have made it many times. Very easy to make and so flavorful. Much better than a restaurant. I've made this several times when we've had company over and it always gets rave reviews and people asking for seconds. It is a little spicy, which we like, but some might want to reduce or cut out the chili paste. Definitely a keeper in my book!

I make this recipe at least once a month and highly recommend it. It's delicious and so flavorful definitely one of the best stir-fry recipes I've found. I'm honestly confused as to how people could call this "bland" given the ingredients, especially the fresh ginger and garlic. I've tweaked this to my liking over the years: I often add veggies like green beans, bell pepper, zucchini or baby corn (just increase the sauce and sautee and/or steam between cooking the chicken & adding spices). Taste the sauce beforehand to perfect the vinegar/sugar ratio - I usually reduce sugar to around 1.5 T so it's not too sweet. Use bottled ground ginger & minced garlic to reduce the prep time.

I love this recipe. My kids rave about it and request it weekly. I add some dried chipotle peppers which makes it really good.

I love this recipe!! It was in one of my first cooking light recipe books i received _ _ and was one of the recipes that has had me SOLD on cooking light!! so much flavor - and such a quick recipe despite long ingredient list

Too salty and we just didn't like the flavor. I didn't care for it being spicy. This won't be one I make again.

Great recipe will definitely add to the rotation. I changed it ever so slightly by adding a couple cups of chopped broccoli and maybe 1/4 cup chopped green onions to broth for a few minutes til cooked, removed w/a slotted spoon and then turned up the heat to reduce the sauce (

2 minutes). I didn't add water chesnuts or peanuts (I suspect this omitted quite a bit of fat). Served with rice. Very happy w/flavors. To the reader who omitted mirin - that makes a biiiig difference.

I was very curious about this dish since I'd been eyeing it ever since it was published. skeptical because of the high calorie and fat counr, I decided to try it out anyway last night. I followed the directions to a T, except for I didn't have any rice wine/sake so I omitted that ingredient. It smelled great while it was cooking, so I was certainly looking forward to tasting it. However, to my dismay.. It was NOT good at ALL! It had an odd taste to it, almost vinegary-sour, the heat came thru with the chile-garlic paste, but other than that, it was bland and flavorless. It was't any different than a regular stir-fry you could come up with on your own. There was nothing distinctly special about it whatsoever. My boyfriend and I ate it, without comment. I ate some leftovers today for lunch, and it seemed to taste less vinegary, but still, very blah. NOT WORTH the extra calories, fat and carbs.

Veggie Stir Fry Ingredients

Now that you have an overview of all your different options, here’s a quick summary of the stir fry vegetables I used in my recipe – just 6 of the most popular ones:

  • Onions
  • Mushrooms
  • Bell peppers
  • Broccoli
  • Snow peas
  • Garlic


Cut the baby bok choy into ½ inch (1.25 cm) pieces cross wise (ie., like cutting celery). Slice red pepper and mince the hot chili pepper (optional). Mince the garlic and fresh ginger. Chop the cilantro. Set all aside separately.

Cut chicken breast into bite-size pieces about ½ inch (1.25 cm) square. Set aside.

Cook the brown rice in unsalted water for time specified on package – about 45 minutes.

Heat oil over medium-high heat for a few minutes in a non-stick pan. Add chicken pieces with the ginger and garlic and stir-fry until the chicken is white and nearly cooked through – about 4 minutes.

Stir in chicken broth, reserved bok choy, red peppers and hot chili pepper (optional). Sprinkle with the brown sugar and lite tamari. Toss and stir-fry another few minutes until the bok choy is tender-crisp.

Serve over cooked short-grain brown rice. Garnish with minced cilantro and toasted almonds.

Helpful Tip

Bok choy, also known as Pak-choi, is an Asian cabbage. Substitutes can be green cabbage or baby spinach.

Cook time shown is for the stir-fry. Allow more time if you have to cook rice.


  • Heat 2 Tbs. of the oil in a large skillet over mediumhigh heat. Add the onion and cook for 2 to 3 min. Add the bell pepper and cook until both the pepper and onion are browned around the edges, 4 to 6 min. Remove the vegetables from the skillet set aside. Pour the remaining 1 Tbs. oil in the skillet. Sprinkle the chicken with salt and pepper, add it to the oil, and cook, stirring frequently, so that all sides brown, 2 to 3 min. Stir in the snow peas and sprinkle in some red chile flakes. Add the ginger, if using. Reduce the heat to medium low and stir in the hoisin sauce and water. Simmer for 1 min. to wilt the snow peas and finish cooking the chicken (don’t overcook it). Sprinkle with the peanuts or cashews and serve over rice.

Recipe Notes

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More Tips and FAQs

  • Make sure to stir often: When stir frying, it’s good to stir frequently and well, to evenly cook the ingredients and make sure nothing burns.
  • If you want to add protein to this recipe: Such as ground chicken, then brown it in the pan first before adding the vegetables.
  • For a low carb option: You can use vegetable noodles (like zoodles) or, alternatively, skip the noodles entirely. If you slice your cabbage thin enough, then it acts like noodles.

10 Great Stir Fry Recipes, One Amazing Sauce

10 popular chinese stir fry recipes using one AMAZING homemade All Purpose Stir Fry Sauce. All on the table in less than 15 minutes!

Last week I shared my Real Chinese All Purpose Stir Fry Sauce recipe, the ultimate secret weapon for fast mid week meals. It takes minutes to mix up then can be stored in the fridge for weeks, and you can use it for stir fries (including noodles) and even soups. It’s great to use as a base to add other flavours – such as herbs, chilli and of course garlic and ginger – but it has enough of a depth of flavour that you can even use it on its own. To use, you simply give the jar a good shake, add to the stir fry with water and cook it until it thickens and becomes a thick sauce that coats your stir fry ingredients.

I call this sauce Charlie (as in “Charlie Brown”…because stir fry sauces are often referred to as “brown sauce” – unoriginal, I know!). Click here to read more about Charlie in the original post. In summary, the reason why Charlie is so great is because he is similar to the sauce base of so many popular Chinese dishes so instead of mixing up 10 ingredients every time you want to throw together a quick stir fry, you have Charlie on hand to use. He is not an exact replica of the sauce for any recipe, but he is very close to many. Hence his versatility.

In this post I’m sharing 10 popular Chinese Stir Fry dishes made using Charlie – and all on the table in 15 minutes (thanks to Charlie). The directions will be slightly more summarised than how I usually write recipes, but that’s a small compromise for the convenience of having 10 recipes in one post.

Using Charlie, the ingredients of each of these recipes closely resembles the original, authentic version, but with Charlie ready made, you can make these a lot faster than if you were making them from scratch. I hope you find this post handy!


For the coconut-peanut sauce

  • 1 cup canned coconut milk (well stirred)
  • 2 Tbs. lime juice
  • 1 tsp. low-sodium tamari or soy sauce
  • 1 tsp. fish sauce
  • 2 garlic cloves, coarsely chopped
  • 2 tsp. coarsely chopped fresh ginger
  • 1/2 cup peanut butter
  • 1 Tbs. packed light brown sugar
  • 1 to 2 tsp. sriracha
  • Salt and freshly ground black pepper

For the bowls

  • 1-1/2 cups snow peas
  • 1 heaping cup thinly sliced napa cabbage
  • 1/2 red bell pepper, thinly sliced
  • Juice of 1/2 lime
  • 1 tsp. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2-3 cups cooked grains, such as quinoa, brown rice, or farro
  • 2 cups chopped or cubed cooked chicken or tofu

For the toppings

  • Chopped fresh cilantro
  • Chopped fresh mint
  • Chopped roasted peanuts
  • Sriracha
  • Lime wedges


Chopsuey is a stir-fried dish basically consisting of meat (pork or chicken) and vegetables. Although vegetables like celery, carrots, snow peas and cabbage are normally used in chopsuey, others like to add bell pepper, young corn and even quail eggs. Just like pinakbet, this vegetable dish is a popular everyday dish among Filipinos.

In this recipe, I used chicken thighs, my favorite chicken part to use in stir-fries. They are not only inexpensive but can also tolerate longer cooking time and still comes out tender and juicy. The chicken strips were first marinated in a mixture of cornstarch, soy sauce and egg white and then stir-fried along with onion and garlic. The browned chicken strips were then cooked in broth along with the vegetables. Cornstarch mixture was added at the last minute of cooking to thicken the sauce. The result was a simple delicious vegetable dish that was enjoyed by my whole family.