Creamy Chicken & Bell Pepper Stir-Fry with Steamed Basmati Rice

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Introduction

Creamy Chicken & Bell Pepper Stir-Fry with Steamed Basmati Rice is a vibrant and comforting dish that combines tender chicken pieces with crisp, colorful bell peppers in a luscious, velvety sauce. This dish stands out for its perfect balance of creamy richness and fresh vegetable sweetness, paired with the fragrant, fluffy texture of steamed basmati rice. It’s a delightful meal that appeals to both busy weeknights and relaxed family dinners.

What makes this recipe especially popular is how quickly it comes together—ready in about 20 to 30 minutes—without sacrificing flavor or nutrition. The combination of assorted bell peppers not only adds eye-catching color but also provides a natural sweetness and satisfying crunch, while the creamy sauce clings beautifully to the chicken and vegetables, making every bite indulgent yet wholesome. Whether you prefer chicken breasts for leaner meat or thighs for juicier texture, this versatile stir-fry fits seamlessly into any meal plan.

Ideal for those seeking a high-protein, gluten-free, and vegetable-rich meal, this recipe is easily customizable with aromatic spices and optional veggies. The steamed basmati rice complements the dish perfectly, soaking up the creamy sauce and elevating the overall dining experience. It’s a one-pan wonder that delivers big on flavor with minimal fuss, making it a go-to for quick, satisfying dinners.

Nutritional Information

Per serving (approximate values):

  • Calories: 480 kcal
  • Protein: 38g
  • Carbohydrates: 45g
  • Fat: 15g
  • Fiber: 4g
  • Sodium: 620mg

Ingredients

  • 2 boneless, skinless chicken breasts or thighs (about 1 lb), cut into uniform bite-sized pieces
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or substitute with Greek yogurt or coconut milk for a lighter option)
  • ½ cup chicken stock
  • 2 tablespoons soy sauce or Worcestershire sauce
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
  • 2 tablespoons butter or vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme (optional)
  • ½ teaspoon coriander powder (optional)
  • 1 cup basmati rice
  • 2 green onions or a handful of fresh parsley, chopped for garnish

Instructions

  1. Rinse the basmati rice under cold water until the water runs clear. Cook the rice separately according to package instructions, typically simmering in water for 15 minutes until fluffy. Set aside and keep warm.
  2. Prepare the chicken by cutting it into uniform pieces to ensure even cooking. If desired, marinate briefly in soy sauce and minced garlic for 10 minutes to enhance flavor and tenderness.
  3. Heat 1 tablespoon of butter or oil in a large skillet or wok over high heat. Add the chicken pieces in a single layer and stir-fry quickly until they develop a golden sear and are nearly cooked through, about 5–6 minutes. Remove the chicken and set aside.
  4. In the same skillet, add the remaining butter or oil. Toss in the sliced onions and bell peppers. Stir-fry over medium-high heat until the vegetables are crisp-tender, about 3–4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
  5. Return the chicken to the skillet with the vegetables. Stir to combine.
  6. Pour in the chicken stock and bring to a gentle simmer. Add the heavy cream and stir well to combine. Season with soy sauce or Worcestershire sauce, thyme, coriander powder, salt, and black pepper to taste.
  7. Slowly stir in the cornstarch slurry to the simmering sauce, stirring constantly until the sauce thickens and coats the chicken and vegetables evenly, about 1–2 minutes.
  8. Remove from heat. Serve the creamy chicken and bell pepper stir-fry hot over the steamed basmati rice.
  9. Garnish with freshly chopped green onions or parsley for a burst of color and freshness before serving.

Cooking Tips and Variations

  • Use a colorful mix of red, green, and yellow bell peppers to balance sweetness and texture, making the dish visually appealing and flavorful.
  • For juicier, more tender chicken, opt for thighs instead of breasts. Marinate the chicken briefly in soy sauce and garlic to boost flavor and help achieve a nice sear.
  • If you prefer a lighter sauce, substitute the heavy cream with Greek yogurt or coconut milk, adding a slight tang or tropical twist respectively.
  • Feel free to add other vegetables such as broccoli florets or baby spinach for extra nutrition and variety.
  • For a deeper flavor profile, splash in a bit of dry white wine or Worcestershire sauce when making the sauce.
  • Cook the chicken over high heat quickly to get a caramelized exterior without drying the meat.
  • Fresh herbs like thyme or parsley brightens the dish—add them just before serving to retain their aroma and color.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave on medium power, stirring occasionally to prevent the cream sauce from breaking or separating. Adding a splash of chicken stock or cream while reheating can help restore sauce consistency. This dish also works well for meal prep, as flavors tend to deepen overnight.

Frequently Asked Questions

Can I use chicken breasts instead of thighs for this recipe?

Yes, chicken breasts work well and provide a leaner option. However, chicken thighs tend to stay juicier and more tender during stir-frying, especially when cooked quickly over high heat.

Is there a dairy-free alternative for the creamy sauce?

Absolutely. You can substitute heavy cream with coconut milk for a dairy-free version that still offers creaminess, or use Greek yogurt for a lighter, tangy alternative, but add it off the heat to prevent curdling.

Can I prepare the stir-fry ahead of time?

Yes, you can make the stir-fry a day ahead and refrigerate. Flavors often improve after resting. Reheat gently to maintain the creamy sauce texture. It’s also great for meal prepping with rice stored separately.

What can I serve instead of basmati rice?

If you want a lower-carb option, cauliflower rice or fried rice works beautifully. Quinoa or jasmine rice are also good substitutes that pair well with the creamy chicken and bell peppers.

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