Ingredients
Protein & Vegetables:
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1 lb boneless chicken breast, cut into bite-sized pieces
(or substitute with boneless chicken thighs for juicier meat) -
1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 green bell pepper, chopped
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2 cloves garlic, minced
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1–2 fresh jalapeños, thinly sliced
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1 tbsp olive oil (or sesame oil for nuttier flavor)
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Salt and black pepper, to taste
Sauce:
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2 tbsp soy sauce (use tamari or coconut aminos for gluten-free)
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1 tbsp hoisin sauce (or oyster sauce)
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1 tbsp sriracha (adjust to taste)
Garnish:
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Chopped green onions
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Fresh cilantro, chopped
Instructions
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Cook the Chicken:
Heat oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and sauté for 5–7 minutes until cooked through. Remove and set aside. -
Stir Fry Veggies:
In the same pan, add bell peppers and garlic. Stir-fry for 3–4 minutes until slightly tender but still crisp. -
Add Sauce & Chicken:
Lower heat and stir in soy sauce, hoisin sauce, and sriracha. Return chicken to the pan. Mix well and simmer for 1–2 minutes. -
Top It Off:
Remove from heat. Garnish with fresh jalapeños, green onions, and cilantro.
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Serve:
Serve immediately over steamed rice, noodles, or cauliflower rice.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave with a splash of water.
Notes:
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Adjust spice level by removing jalapeño seeds or reducing sriracha.
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Add extra veggies like broccoli, zucchini, or mushrooms for variety.