The first time I made this garlic fried chicken with peppers, my kitchen transformed into this incredible, aromatic haven. The sizzle of chicken hitting the hot pan, followed by that unmistakable, heavenly scent of garlic blooming in the oil, is pure cooking magic. It’s a simple, one-pan wonder that feels like a hug on a plate, especially when spooned over a fluffy mound of steaming rice. I love this recipe because it’s my go-to for a delicious, satisfying meal that never fails to impress, and it comes together faster than you’d think.
Why I Love This Weeknight Hero
This dish earned its permanent spot in my dinner rotation during a particularly hectic week. I needed something fast, flavorful, and frankly, something that would use up the lonely bell peppers in my crisper drawer. What came out of the pan that night was a revelation—a vibrant, savory, and utterly comforting meal that made the whole chaotic day fade away.
The beauty lies in its simplicity and the symphony of textures. The chicken gets beautifully golden and crispy-edged, while the peppers soften just enough to retain a slight, pleasant crunch. The garlic, oh the garlic, is the star that ties it all together, creating a fragrant sauce that coats every single bite.
Most importantly, it’s forgiving. I’ve made it while distracted by a phone call, I’ve made it with my kids “helping” by stirring, and it’s always turned out wonderfully. It’s that reliable friend of a recipe that asks for little but gives back so much joy and flavor. Trust me, once you try it, you’ll understand why my family now requests it weekly.
Ingredients
- 2 boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4-5 large cloves of garlic, minced (yes, this much!)
- 2 tablespoons vegetable or peanut oil (for high-heat frying)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (see my note below—don’t skip it!)
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
- Steamed white or jasmine rice, for serving
- Sliced green onions, for garnish (optional but recommended)
Let’s talk about a few heroes here. First, the garlic: please use fresh cloves and mince them yourself. The pre-minced jarred stuff just doesn’t develop the same sweet, nutty flavor when fried. Second, the oyster sauce. I know it might be a specialty item for some, but it adds an incredible depth of savory, umami richness that soy sauce alone can’t achieve. I’ve tried it without, and trust me, it makes a huge difference. If you’re vegetarian, a good mushroom stir-fry sauce is a solid substitute. Finally, for the chicken, I highly recommend dicing it yourself. Pre-diced chicken often includes odd-sized pieces and trimmings that cook unevenly.
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