Stir‑frying originated in the Jiangnan region of China during the Ming dynasty as a fast cooking method for busy households. Chicken with bell peppers showcases the classic balance of protein and crisp vegetables, a hallmark of home‑style Cantonese and Sichuan cooking.

In Cantonese style the sauce is lighter, using only light soy sauce, while Sichuan versions add doubanjiang and dried chilies for heat. Some northern recipes use Shaoxing wine and add scallions instead of green onions.

It is typically served hot, directly from the wok, over a bowl of steaming jasmine rice or alongside freshly boiled noodles, allowing the glossy sauce to coat the starch.

Because it is quick and colorful, it appears at family weeknight meals, but it is also served during Lunar New Year banquets as a symbol of prosperity and bright colors.

The combination of a brief high‑heat sear, a light soy‑oyster glaze, and the crisp‑sweet bell peppers creates a harmony of texture and flavor that exemplifies the Chinese principle of balance between heat, sweet, salty, and umami.

Overcrowding the wok, overcooking the chicken, and adding the cornstarch slurry without stirring can lead to soggy meat, uneven sauce, or lumps. Keep the heat high and work in batches if needed.

A pinch of baking soda raises the pH of the meat surface, weakening protein bonds and keeping the chicken tender during the quick high‑heat stir‑fry, which is a common Chinese technique for silky texture.

Yes, you can prepare the vegetables and marinate the chicken up to a few hours ahead. Store the cooked stir‑fry in an airtight container in the refrigerator for up to 3 days and reheat gently in a skillet.

The chicken should be lightly browned on the outside but still juicy inside, and the bell peppers should retain a bright color and a crisp‑tender bite. The sauce should be glossy and coat the ingredients without pooling.

The chicken is done when it is no longer pink, the edges are golden, and the internal temperature reaches 165 °F (74 °C). It should also feel firm but still moist when cut.

The YouTube channel Cook! Stacey Cook focuses on approachable, family‑friendly recipes that blend classic comfort foods with global flavors, offering clear step‑by‑step video tutorials for home cooks.

Stacey Cook emphasizes simplicity and ingredient accessibility, often using pantry staples and minimal specialized equipment, whereas many Chinese cooking channels focus on traditional techniques and hard‑to‑find ingredients.