Get the Recipe: Speedy Spicy Chicken and Peppers
Big on flavour for when you're short on time! This chicken and peppers is ready in just about 20 minutes! Serve with rice for a quick, easy, speedy, spicy chicken dinner.
Ingredients
- 2 large boneless chicken breasts, or 4-5 boneless chicken thighs, cut into bite-sized pieces
- Cooking oil
Sauce:
- 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
To thicken:
- 2 Tablespoon cornstarch
- 2 Tablespoons cold water
Instructions
- 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.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll find step-by-step photos and a recipe video there, that you might find helpful.
Serving: 1serving, Calories: 169kcal, Carbohydrates: 15g, Protein: 14g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 36mg, Sodium: 749mg, Potassium: 429mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1619IU, Vitamin C: 57mg, Calcium: 28mg, Iron: 1mg
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