Big on flavour for when you’re short on time! This spicy chicken and peppers is full of flavour and ready in a flash. Just add rice for a quick, easy and spicy chicken dinner.
We all have those nights when we are low on cooking energy, but still crave something full of flavour. This chicken and peppers is just that dish! One skillet and 20 minutes is all you need. Just add rice for a quick and easy meal.
I think you’ll love the full flavours of this sauce and the added spicy kick, but you control the spiciness, so tweak it to your taste.
What you’ll need
Chicken – either skinless boneless chicken breasts or boneless chicken thighs will work here. Use what you have or prefer.
Bell Peppers – you will need about 1 large or 2 small bell peppers. I prefer to use red, orange or yellow bell peppers, as I’m not a fan of green peppers, but again, use what you have or enjoy.
Asian Chili Garlic Sauce – this sauce is responsible for the spicy part of this dish. You can tweak the amount to suit your taste for spicy or not. If you don’t have Asian Chili Garlic Sauce, you can substitute sriracha or sambal oelek. Be sure to adjust the amount used accordingly, as sriracha is milder, while sambal oelek is hotter (so use less!).
Tomato Paste – I love to use the tubes of tomato paste for smaller amounts of tomato paste like this. If you don’t have the tube and you don’t want to open a can, simply use more ketchup and reduce the added sugar slightly.
You will also need – soy sauce, ketchup, white vinegar and brown sugar, for the sauce
Cornstarch – to thicken the sauce.
How to make spicy chicken and peppers
- Heat a bit of oil in a skillet, then add the cubed chicken (you can use boneless chicken breasts or chicken thighs.
- Once the chicken is no longer pink, add the sauce to the skillet.
- Cook the chicken with the sauce for a few minutes.
- Add the chicken broth to the skillet.
- Add the bell peppers to the skillet.
- Add some green onion to the skillet.
- Stir to combine, then cover the skillet and simmer for 5-6 minutes, or until the bell peppers are tender.
- Add some more green onion to the skillet and stir in.
- Thicken the sauce with a bit of cornstarch and water, adding a bit at a time until it is thickened to your desired thickness.
How to serve and variations
This spicy chicken and peppers is great served with cooked rice (or cauliflower rice). You could also add a green vegetable alongside if you like, such as green beans or broccoli.
As for variations, this dish would be great with pineapple chunks, if the idea appeals to you. You could also add some more vegetables to the skillet, rather than serving on the side. (Green beans work especially well!)
Making ahead, storing and freezing
This dish re-warms well if you’d like to make it ahead. Store leftovers in the refrigerator for up to 3 days.
Chicken and peppers will also freeze well, up to 3 months.
Get the Recipe: Speedy Spicy Chicken and Peppers
- 2 large boneless chicken breasts, or 4-5 boneless chicken thighs, cut into bite-sized pieces
- Cooking oil
- 1/4 cup ketchup
- 1-2 Tablespoons chili garlic sauce, *adjust to taste for spiciness
- 2 Tablespoons tomato paste, or use more ketchup and reduce added sugar
- 2 Tablespoons soy sauce, low-sodium recommended
- 1 Tablespoon white vinegar
- 1 Tablespoon brown sugar
For the skillet:
- 2 small bell peppers, red, yellow and/or orange bell peppers recommended
- 3 green onions, white and green part
- 3/4 cup chicken broth
- Salt and freshly ground pepper
- 2 Tablespoon cornstarch
- 2 Tablespoons cold water
- Tip! You will need a skillet with a lid for this dish. If your skillet doesn't have a lid, you can use a baking sheet and place it over the skillet or simply use a sheet of aluminum foil. A non-stick skillet works best here.
- Seed and core the bell pepper and cut into 1-inch pieces. Set aside. Cut the green onions, using both the white part and the green part, but keep the two parts separated. Set aside.
- Mix the sauce ingredients in a small bowl and set aside. *Adjust the amount of Asian Chili Garlic Sauce to your taste for spiciness. You may want to start with 1 Tablespoon to start. You can always add more later.
- Heat a bit of oil in a skillet over medium heat. Add the chicken and cook, stirring, until the chicken is no longer pink.
- Add the sauce to the skillet and cook it together with the chicken for a minute, until the chicken is well coated in sauce. Add the chicken broth to the skillet, then add the bell peppers and the white part of the green onions.
- Bring the mixture to a boil, then cover the skillet with a lid, reduce the heat to medium-low and simmer for 5-6 minutes, or until the bell pepper is tender.
- Remove the lid and stir in about 2/3 the green part of the green onion. Taste the sauce and add a bit of salt and pepper, as needed. You can also add a bit more spiciness at this point if you like.
- To thicken the sauce, mix together the cornstarch and the cold water. Drizzle into the skillet, a bit at a time, stirring in, until the sauce is thickened to your desired level.
- Serve over rice, garnished with the additional green onion.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!