chicken pepper steak recipe

Written ByJenny Smyth Posted on
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The Best chicken pepper steak recipe

I’ve been making this chicken pepper steak recipe for years, and it’s always a hit with my family. It’s a classic dish that’s easy to make and packed with flavor.

I love how the combination of chicken, peppers, and steak comes together in a delicious and satisfying meal. The best part is that it’s incredibly versatile – we can serve it as a main course, or use the leftovers to make tacos or stir-fries.

My kids especially love it when I serve it with a side of roasted vegetables, which adds some much-needed nutrients to their diet. As a busy mom, I appreciate how this recipe is quick to prepare and can be made in under an hour.

Plus, it’s a great way to get some protein and iron into our diets. I’ve tried many variations of this recipe over the years, but the one I’m sharing today is my absolute favorite – it’s the perfect balance of sweet and savory flavors.

Whether you’re serving it for a special occasion or just a weeknight dinner, this chicken pepper steak recipe is sure to become a staple in your household too.

Chicken Pepper Steak

4.9 from 542 votes

A flavorful dish featuring tender chicken and bell peppers in a savory sauce. This one-pan meal is perfect for a quick and satisfying dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs (700g) boneless, skinless chicken breasts
1 tsp salt
1/2 tsp black pepper

For the Vegetables

2 bell peppers, sliced
1 large onion, sliced
2 cloves garlic, minced

For the Sauce

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp sesame oil

For Cooking

2 tbsp vegetable oil

👨‍🍳Directions

1Season chicken breasts with salt and black pepper.
2Heat vegetable oil in a large skillet over medium-high heat.
3Add chicken and cook until browned and cooked through, about 6-7 minutes per side.
4Remove chicken from skillet and set aside.
5In the same skillet, add bell peppers, onions, and garlic.
6Cook over medium heat until softened and slightly caramelized, about 5-7 minutes.
7Stir occasionally to prevent burning.
8In a small bowl, mix soy sauce, oyster sauce, cornstarch mixture, and sesame oil.
9Pour the sauce over the vegetables in the skillet.
10Stir well to combine and bring to a simmer.
11Cook until the sauce thickens slightly, about 2-3 minutes.
12Return the cooked chicken to the skillet.
13Spoon the sauce over the chicken to coat evenly.
14Reduce heat to low, cover the skillet, and let it simmer for an additional 5 minutes.
15This allows the flavors to meld together and the chicken to absorb the sauce.
16Remove from heat and let it rest for a few minutes.
17Serve chicken pepper steak hot, garnished with chopped green onions if desired.
18Enjoy with steamed rice or noodles.

🔧Equipment

Large skillet with lid
Mixing bowl
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 900mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 40g

📝Notes

Tips: Ensure chicken is cooked through by checking the internal temperature, which should reach 165°F (74°C). Adjust the heat level as needed to prevent burning the vegetables.

Watch Video Of How Chicken Pepper Steak Works

This chicken pepper steak recipe has been a staple in our household for years, and I’m so glad I can share it with you now. It’s perfect for any occasion – whether you’re hosting a dinner party or just need something easy to make on a weeknight.

The combination of flavors and textures is truly unbeatable, and I know your family will love it just as much as mine does. One of my favorite things about this recipe is how versatile it is – we’ve used leftover steak to make tacos, salads, and even pizza toppings!

It’s also incredibly easy to reheat – just pop it in the microwave or oven until hot through. And don’t worry about storage – leftovers keep beautifully in the fridge for up to three days.

❓ Frequently Asked Questions About Chicken Pepper Steak

Q: What type of peppers should I use in this recipe?

For this recipe, you can use any color bell pepper you like best – green, red, yellow, or orange will all work well. You can also use other types of peppers like jalapeños or Anaheim peppers if you prefer a bit more heat.

Q: Can I make this recipe in advance?

Yes, you can prepare the ingredients for this recipe ahead of time and store them in the refrigerator for up to a day before cooking. Just be sure to cook the steak and chicken within an hour of assembling the dish.

Q: Is this recipe suitable for vegetarians?

No, this recipe includes chicken and steak as main ingredients, so it’s not suitable for vegetarians. However, you could easily substitute these ingredients with plant-based alternatives like tofu or tempeh.

Q: Can I serve this dish as an appetizer?

This dish is more substantial than most appetizers, but if you want to serve it as an appetizer, consider cutting the portions into smaller bites and serving them on toothpicks or skewers.

Q: How do I store leftover chicken pepper steak?

You can store leftover chicken pepper steak in an airtight container in the refrigerator for up to three days. Reheat it by microwaving or sautéing until hot through.

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