Home-styleEasy 20 min serves 2

Green Pepper Stir-Fried Chicken Dice (青椒炒鸡丁)

Name: Green Pepper Stir-Fried Chicken Dice (青椒炒鸡丁)
Total time: 20 min
Yield: 2 servings
Cuisine: Home-style
Ingredients: boneless chicken thighs, diced; green bell pepper, diced; garlic, minced; light soy sauce; Shaoxing wine; cornstarch; neutral oil

青椒炒鸡丁 · qing jiao ji ding

家庭快手版 · Home version: Simple stir-fry with sweet green pepper and tender chicken.

Green pepper chicken is the ultimate weeknight stir-fry — quick, colorful, and deeply satisfying.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More chicken recipes →Quick & Easy

Ingredients

boneless chicken thighs, diced鸡腿肉丁🛒 local300 g
green bell pepper, diced青椒丁🛒 local1 large
garlic, minced蒜末🛒 local2 cloves
light soy sauce生抽🏮 asian1 tbsp
Shaoxing wine料酒🏮 asian1 tbsp
cornstarch淀粉🛒 local1 tbsp
neutral oil食用油🛒 local2 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Marinate chicken with soy, Shaoxing, and 1/2 tbsp cornstarch. Rest 10 minutes.
上浆腌制
🔍 Look for 10 minutes
Visual: 鸡丁油亮裹浆Chicken glossy and coated
You know it's right when: Sticky surface
2Cut green pepper into 2 cm pieces (remove seeds). Mince garlic.
备料
🔍 Look for
Visual: 青椒鲜绿Vibrant green pepper pieces
You know it's right when: No soft spots
3Heat oil over high heat. Add chicken and sear 2 minutes until golden.
煎鸡上色
🔍 Look for High heat 2 minutes
Visual: 鸡丁外金黄Chicken golden on outside
You know it's right when: Crisp exterior
4Add garlic, stir 15 seconds. Add green pepper, stir-fry 1 minute.
爆香配菜
🔍 Look for High heat 1 minute
Visual: 青椒鲜亮微起皱Pepper bright and slightly blistered
You know it's right when: Pepper crisp-tender
5Add remaining cornstarch mixed with 2 tbsp water. Toss until glossy. Serve.
勾芡出锅
🔍 Look for
Visual: 酱汁油亮包裹Sauce glossy and coating all
You know it's right when: Ready

Tips

· High heat is essential for wok hei.
· Do not overcook the pepper.
· Chicken thighs > breast for juiciness.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide