Full of flavor, this pepper chicken stir fry easily became one of my favorite weeknight dinners since the first time I tried it. The recipe is straightforward and likely to please everyone at the table. Garam masala and freshly ground pepper provide a burst of flavor. You won’t miss the soy sauce and sugar of a typical stir fry with this tasty recipe.
To begin this recipe, you marinate the chicken for a couple of hours. I usually toss the marinade ingredients together with the chicken in the morning and let it rest in the refrigerator until supper rolls around. The chicken is then cooked first, joined by a colorful array of bell peppers. Besides the spices in this recipe, you only really need chicken and bell peppers. Sometimes I also add diced yellow onion, broccoli, or my personal favorite, bok choy. It depends on what is available in my pantry. However, these extras (especially broccoli) might take longer to cook than the bell peppers, so add them into the pan sooner than you would the peppers.
The real stars of this dish are the black pepper and garam masala. Don’t be shy with the black pepper; the two spices end up balancing each other nicely. Garam masala is a warm spice blend that is typically used in Indian dishes. It should be easy to find at your local grocery store. I also use it a lot in curries; the spice adds wonderful complexity to a dish. I highly recommend trying it out if you haven’t before.
For a reason unknown to me, I was stuck in the rut of thinking stir fry could only be seasoned with soy sauce and brown sugar. But here we have found a more than worthy replacement with this spicy pepper chicken stir fry. Served over cauliflower rice or with Paleo tortillas for an easy and delicious dinner tonight.
- 2 lbs. boneless skinless chicken breasts, cut into 1-inch slices
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1/2 each green, red, and orange bell pepper, thinly sliced
- 1 tsp garam masala
- 2 tsp freshly ground pepper
- Salt, to taste
- Scallions, for garnish
- 1/2 cup coconut cream
- 1 clove garlic, minced
- 1 tsp ginger, minced
- 1 tbsp freshly ground pepper
- 2 tsp salt
- 1/4 tsp turmeric
- Place all of the marinade ingredients into a Ziploc bag. Add the chicken, close the bag, and shake to coat. Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
- In a wok or large sauté pan, melt the coconut oil over medium-high heat. Add the cumin seeds and cook for 2-3 minutes. Add the marinated chicken and let cook for 5 minutes. Stir the chicken until it begins to brown, and then add the peppers, garam masala, and freshly ground pepper. Sprinkle with salt. Cook for 4-5 minutes, stirring regularly, or until the bell pepper is cooked to desired doneness. Serve hot.
- Servings: 4-6
- Difficulty: Medium
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