why make this recipe
This dish is fast, bright, and full of flavor. You get protein, veg, rice, and creamy avocado in one pan. It cooks in about 20 minutes, so it works for busy weeknights. For another easy chicken-and-rice idea, try this simple recipe: https://www.easydishy.com/cheesy-chicken-and-rice/.
introduction
Spicy Chicken Stir-Fry with Peppers, Rice & Avocado is a quick meal with bold taste. Chicken cooks fast and keeps juiciness. Bell peppers add color and crunch. Avocado brings cream and coolness to balance the heat. This meal is easy to change to your taste and uses simple pantry items.
how to make Spicy Chicken Stir-Fry with Peppers, Rice & Avocado
- Cook 1 cup white rice and keep it warm.
- Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
- Season diced chicken breasts with salt and pepper. Add to the pan and sauté 5–6 minutes until golden and cooked through. Remove chicken and set aside.
- In the same pan, add sliced onion and chopped red, green, and yellow bell peppers. Sauté 4–5 minutes until slightly soft.
- Add 2 minced garlic cloves, 1 tsp chili flakes, 1 tbsp soy sauce, and 1 tbsp oyster sauce (or hoisin). Stir to combine.
- Return the chicken to the pan. Toss everything to coat in the sauce and cook 1–2 more minutes.
- Plate rice, top with the stir-fry, add sliced ripe avocado, and sprinkle extra chili flakes if you like heat.
For a creamier finish, see how other chicken-and-rice dishes use sauce: https://www.easydishy.com/creamy-smothered-chicken-and-rice/.
Ingredients :
- 2 chicken breasts, diced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 onion, sliced
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- Salt & pepper to taste
- 1 tsp chili flakes (plus extra to top)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin)
- 1 cup cooked white rice
- 1 ripe avocado, sliced
- Optional: squeeze of lime
Directions :
- Prep rice: Cook white rice and keep warm.
- Sauté chicken: Heat oil in a skillet. Season chicken with salt and pepper, then sauté for 5–6 minutes until golden and cooked through. Remove and set aside.
- Cook veggies: In the same pan, sauté onion and bell peppers for 4–5 minutes. Add garlic, chili flakes, soy sauce, and oyster sauce. Stir to combine.
- Combine: Return chicken to the pan and toss to coat in the sauce. Cook for 1–2 more minutes.
- Serve: Plate with rice and avocado slices. Sprinkle extra chili flakes on top.
how to serve Spicy Chicken Stir-Fry with Peppers, Rice & Avocado
Serve hot over the cooked white rice. Add avocado slices on top for a creamy contrast. Squeeze a little lime if you want extra brightness. A simple green salad or steamed greens make a good side.
how to store Spicy Chicken Stir-Fry with Peppers, Rice & Avocado
Cool the stir-fry to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Keep avocado slices separate if you plan to store leftovers — they brown fast. Reheat gently in a pan or microwave. To freeze, skip the avocado and freeze the stir-fry for up to 2 months.
tips to make Spicy Chicken Stir-Fry with Peppers, Rice & Avocado
- Cut chicken into even pieces so it cooks at the same time.
- Do not overcook the peppers; keep some crunch.
- Add avocado right before serving to keep it fresh.
- Use day-old rice if you have it — it fries better.
- For a hands-off weeknight, you can use a slow cooker chicken recipe as a base and fresh stir-fry veg later: https://www.easydishy.com/5-ingredient-chicken-crock-pot-recipes/.
variation (if any)
- Swap chicken for tofu or shrimp.
- Use brown rice or quinoa for more fiber.
- Add snap peas, carrots, or broccoli for extra veg.
- Change heat level: use more or less chili flakes, or add a dash of sriracha.
FAQs
Q: Can I use frozen peppers?
A: Yes. Thaw and drain them first, then cook a little longer to remove extra water.
Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce or tamari and check the oyster sauce label.
Q: How spicy is this dish?
A: It has a mild to medium heat from 1 tsp chili flakes. Add more if you like it hotter.
Q: Can I prep parts ahead?
A: Yes. Dice the chicken and chop the peppers and onion a day ahead. Keep avocado until serving.
Q: Is this good for meal prep?
A: Yes. Store rice and stir-fry separately and add fresh avocado when you eat.
Conclusion
If you like stir-fries with a sweet and tangy twist, try this similar recipe for inspiration: Healthy Pineapple Chicken Stir Fry – Erin Lives Whole.
Spicy Chicken Stir-Fry with Peppers, Rice & Avocado
Ingredients
Method
- Cook 1 cup of white rice and keep warm.
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
- Season diced chicken breasts with salt and pepper. Add to the pan and sauté for 5–6 minutes until golden and cooked through. Remove chicken and set aside.
- In the same pan, add sliced onion and chopped bell peppers. Sauté for 4–5 minutes until slightly soft.
- Add minced garlic, chili flakes, soy sauce, and oyster sauce. Stir to combine.
- Return the chicken to the pan. Toss everything to coat in the sauce and cook for 1–2 more minutes.
- Plate rice, top with the stir-fry, add sliced avocado, and sprinkle extra chili flakes if you like heat.