Super Easy Pepper Stir Fry Recipes

PORK AND PEPPER STIR FRY

Pork and Pepper Stir Fry image

A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.

Provided by SHINY3

Categories World Cuisine Recipes Asian

Time 1h10m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup rice wine vinegar
2 tablespoons minced garlic
1 tablespoon brown sugar
5 tablespoons olive oil
salt and pepper to taste
4 boneless pork loin chops, cut into bite sized pieces
5 tablespoons vegetable oil
3 tablespoons finely chopped fresh ginger root
1 tablespoon hot chile paste
5 tablespoons teriyaki sauce
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
salt and pepper to taste
¼ cup blanched slivered almonds
2 tablespoons chopped fresh mint

Steps:

In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g

CHICKEN PEPPER STIR-FRY

Chicken Pepper Stir-Fry image

I challenged myself one day to create a sweet and spicy stir-fry using only the ingredients I had on hand. It had to be sweet yet tangy for our liking. I think I have finally mastered this dish.-Kelly Baumgardt, Seymour, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 each small green, sweet red and sweet yellow pepper, julienned
1 medium onion, quartered
4 tablespoons olive oil, divided
2 garlic cloves, minced
3/4 pound boneless skinless chicken breast halves, cubed
3/4 teaspoon Cajun seasoning
1/3 cup packed brown sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon honey mustard
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Hot cooked rice, optional

Steps:

In a large skillet, stir-fry peppers and onion in 2 tablespoons oil over medium-high heat until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry chicken and Cajun seasoning in remaining oil until no longer pink, 7-9 minutes., In a small bowl, combine the brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to the pan; cook and stir until combined and sauce has thickened, 1 minute. If desired, serve with rice.

Nutrition Facts :

EASY PEPPER CHICKEN STIR FRY

Easy Pepper Chicken Stir Fry image

This Pepper Chicken Stir Fry recipe is ridiculously easy to make with ingredients that you already have in your pantry. Fast, full of flavour and best served with some steamed rice.

Provided by Richa Gupta

Categories Dinner

Time 30m

Number Of Ingredients 17

Ingredients

4 chicken breasts (cut into 1 inch pieces)
2 tablespoons light soy sauce
1 teaspoon garlic (minced)
1 tablespoon toasted sesame oil
1 teaspoon ground black pepper
¼ cup oyster sauce
2 tablespoons light soy sauce
2 tablespoon vinegar
1 teaspoon ground black pepper
½ cup water
3 tablespoons cornstarch (divided)
3 tablespoons vegetable oil (divided)
1 large onion (cut into 1 inch pieces)
1 medium green bell pepper (cut into 1 inch pieces)
1 medium red bell pepper (cut into 1 inch pieces)
4 cloves garlic (finely chopped)
1 inch piece ginger (finely chopped)

Steps:

Combine all the ingredients listed under marinade including the chicken and set aside for at least 15 minutes.
Whisk together oyster sauce, soy sauce, vinegar, black pepper, half cup water and one tablespoon of cornstarch and set aside.
Once the chicken has marinated, toss it in remaining two tablespoons cornstarch.
Heat two tablespoons oil in a large pan and add the chicken pieces. Don't overcrowd the pan and if your pan is not large enough, do this in batches. Cook the chicken pieces on high heat for 3 minutes on each side. Remove the pieces from the pan and set aside.
Add the remaining tablespoon of oil to the pan on high heat, and add the onions and bell peppers. Toss them in the pan for a minute or two till they brighten up in colour and have cooked slightly. Toss in the ginger and garlic and cook for another minute.
Add the chicken pieces and sauce mixture to the pan. Toss everything well, and simmer for a minute or two till the sauce thickens and coats the chicken well. Serve hot with steamed rice or veggies on the side.

Nutrition Facts : Calories 460 kcal, Carbohydrate 16 g, Protein 51 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 144 mg, Sodium 1670 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

STIR-FRY PEPPERS AND ONIONS

Stir-Fry Peppers and Onions image

Provided by Marian Burros

Categories dinner, easy, quick, side dish

Time 20m

Yield 3 servings

Number Of Ingredients 8

Ingredients

1 large onion
1 clove garlic
1 teaspoon minced fresh ginger
2 tablespoons vegetable oil
2 large red or green peppers
2 teaspoons soy sauce
2 teaspoons rice vinegar
Freshly ground black pepper to taste

Steps:

Slice onion thin; put garlic through press and mince ginger; stir fry in hot oil in large skillet for one minute.
Cut peppers in strips; add to skillet and stir fry about 5 minutes, until crisp-tender.
Add soy sauce, vinegar and pepper and cook another minute. Serve.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 199 milligrams, Sugar 4 grams, TransFat 0 grams

BELL PEPPER STIR-FRY

Bell Pepper Stir-Fry image

This comes from the 5 Ingredients or Less! cookbook compiled by home economics teachers. It looks super tasty to me!

Provided by the_cookie_lady

Categories One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup soy sauce
2 tablespoons pineapple juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 medium bell peppers, seeded and cut into strips (any color combination will work)

Steps:

Combine first 3 ingredients in a small bowl; set aside.
Coat a wok or skillet with non-stick cooking spray; add oil.
Place over medium-high heat until hot.
Add peppers and stir-fry 4 minutes.
Add reserved sauce mixture.
Cook, stirring constantly until thickened.
Serve over hot, cooked rice.

Nutrition Facts : Calories 57.7, Fat 2.4, SaturatedFat 0.3, Sodium 1008.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.2, Protein 2.7

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