This chicken mushroom pepper stir fry is an easy meal that is perfect for any night of the week. It only takes about 35 minutes to make, features a delicious homemade sauce, and is packed with flavor. Eat it as-is or serve it over rice or noodles! This dish is healthy, tasty, and affordable – what more could you ask for?
This post was first published in 2017 and has been updated in 2022.
Ingredients
You’ll find the full ingredient list in the recipe card at the bottom of the post, but here are some selected ingredient notes that you may find helpful:
- Bell pepper – I prefer red bell pepper because of the subtle sweetness, but you can use any color in this recipe.
- Pineapple – You’ll blend pineapple in the sauce; the sweetness pairs nicely with the salty soy sauce. Feel free to use fresh or canned.
- Soy sauce – This adds a big punch of salty, umami flavor. If you need to make the recipe gluten free, you can use gluten-free tamari or coconut aminos instead of soy sauce.
- Chicken – I like to use boneless, skinless chicken breasts for this recipe, but you could also use chicken thighs.
Recipe FAQ
Here are some common questions that may come up as your prepare this recipe:
While stir fry is traditionally made in a wok, you can also use a skillet instead.
Store leftovers in a food storage container in the refrigerator and enjoy within 4 days.
This can sometimes happen if the pan is not hot enough and the vegetables slowly release water. Try turning the heat up a bit.
If the sauce at the end is watery, you can try making a slurry with cornstarch and water to thicken it.
Nutrition Benefits
This is a veggie- and protein-packed dish, with a sauce that’s free of white sugar. Instead, you’ll use pineapple and just a smidge of honey to sweeten the sauce. It’s lower in total sugar than some of those syrupy sauces at the grocery store.
One thing I love about this meal is that you can eat it as is (great for those who maybe need a lower carbohydrate meal plan), or you can add to it for a more hearty dish.
For example, if you’re a runner training for an event, you can serve the stir fry over rice or noodles. This rounds out the dish and helps boost the healthy carbs to fuel your training.
(PS – a side note for all you runners: this chicken mushroom pepper stir fry is also great for you since it packs in quite a bit of potassium – one serving clocks in at over 600mg!)
More Healthy Chicken Recipes
If you’re looking for more easy dinner recipes featuring chicken, try one of these tasty options:
- Slow cooker butternut squash, chicken, and beet soup
- Curry seasoned chicken drumsticks
- Creamy zoodles with cajun-seasoned chicken
- Chicken parm stuffed peppers
- BBQ chicken stuffed spaghetti squash
I hope you will grab these ingredients and give this recipe a try. If you do, be sure to leave a recipe rating or comment below and let me know your thoughts.
Chicken Mushroom Pepper Stir Fry
Ingredients
For the sauce:
- ½ cup pineapple, chopped
- ¼ cup reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoon water
- 1 tablespoon cornstarch
Main ingredients:
- 2 tablespoons avocado oil, divided (or olive oil)
- 1 medium onion, sliced
- 1 large bell pepper, sliced into thin strips
- 8 ounces baby portabella mushrooms, sliced
- 1 pound boneless skinless chicken breast, cut into thin strips
Optional for serving:
- cooked brown rice
Instructions
- Prep the ingredients for the sauce by adding the pineapple, soy sauce, vinegar, honey, garlic, and ginger to a blender. Blend until well combined. Gently stir in the water and cornstarch and set aside for now.
- Heat 1 tablespoon of avocado oil in a wok or skillet over medium-high heat. Add the onion, pepper, and mushrooms. Cook for approximately 5 to 7 minutes, until vegetables are starting to get tender. Remove vegetables from the pan and set aside on a plate or in a bowl.
- Heat the remaining tablespoon of olive oil in the same skillet or wok. Add chicken and cook for 6 to 8 minutes, turning once halfway, until chicken is cooked through and reaches 165 degrees F. (Note that smaller pieces will cook more quickly than larger pieces).
- When chicken is cooked through, add the vegetables back to the pan and add the sauce to the pan. Cook for an additional 2-3 minutes until everything is warm and sauce thickens up a little. Remove from heat and eat as is, or serve over brown rice.
Notes
- To make gluten free, use tamari or coconut aminos instead of soy sauce.
- Feel free to use chicken thighs instead of chicken breast if you prefer.
Nutrition
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Typical store-bought teriyaki sauce is so high in sodium and all these additives, so I love this homemade recipe!
Thanks Abbey! So glad you like this recipe. 🙂
I miss dim sum soooo much. I’ve made hum bao and shu mai at home; they were pretty good, but the hum bao were doughy and it’s a LOT of work. But alas, we’re hundreds of miles from good dim sum.
You’ll probably laugh at me, but I don’t think I’ve ever had dim sum before! Now I feel like I need to try it 😉
My son loves chicken teriyaki and I am always looking for fun new ways to make it for him.
Awesome – I hope he loves this recipe!
Oh this looks sooo good. I love teriyaki chicken and I always make my own homemade sauce. It’s so much better than store bought.
Totally agree with you – homemade comes out so much better than store bought most of the time!
Yum! This looks soo good, and I know my family would love it as a cheese steak the way you made it! definitely saving this one for later, thanks for sharing!
It sounds like a weird combo – the teriyaki and cheese – but it totally just works. So yummy!
Oh my goodness! So delicious!! And pretty simple to make!
Thanks Mikki! 🙂
This dish is so finger-licking and mouth-watering, Chrissy! This is a great way to prepare chicken teriyaki!
Thank you so much! Hope you love it.