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
- For the marinade
- 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.
Made this tonight for supper and it was amazing – thank you!! The only differences I made to the recipe was that I used coconut milk instead of coconut cream for the marinade since that was all I had, and I used sesame oil instead of coconut oil because I was making it for me and my husband and he always complains that he can taste coconut – even when nobody else can. This will certainly be made again since even my picky husband liked it! Thanks again for the great recipe!!
This looks amazing, but can be substituted for the coconut cream? I am allergic to coconut of all things! Most recipes I don’t make or am able to find a substitute. Thanks!
Tried this last night. Did not have all the ingredients so made up the garam masala with tikka marsala and so on. It turned out amazing. It is so delicious and not to mention healthy. My SO especially loved it and asked me to make it more often. 5/5 stars.
I made this tonight for dinner and it was delicious! I thought the garam masala would be a bit too overpowering, but it was really subtle. I’ll be making this again. Thank you for the recipe!