If you’re searching for a show-stopping dinner that explodes with flavor, you can’t go wrong with Braised Chicken with Chili and Green Peppers. This vibrant dish brings together juicy chicken nestled in a savory sauce, complemented by the subtle sweetness of bell peppers, the fiery kick of chili, and plenty of aromatic onion, garlic, and ginger. Whether you’re cooking for your family or impressing friends, Braised Chicken with Chili and Green Peppers is a meal that transforms humble ingredients into something truly special.

Braised Chicken with Chili and Green Peppers Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Braised Chicken with Chili and Green Peppers is handpicked for maximum impact, yet you won’t need to hunt all over town for obscure items. Each component plays a starring role, adding nuance, color, or a punch of flavor that makes the dish memorable from the very first bite.

Bone-in, skin-on chicken thighs or drumsticks (1½ pounds): These guarantee tender meat and a rich, savory depth that boneless cuts just can’t match.
Vegetable oil (1 tablespoon): Helps achieve that perfect golden sear on the chicken and draws out the flavors of the aromatics.
Green bell pepper (1): Adds crunch and a beautiful, grassy sweetness that pairs perfectly with the heat.
Red chili pepper (1, or 2 for more heat): Brings the spicy kick—adjust to taste or substitute with chili flakes for flexibility.
Onion (1 small): The natural sweetness from sautéed onions anchors the dish with comforting flavor.
Garlic (3 cloves): Essential for that robust, aromatic base every great braised dish needs.
Ginger (1 tablespoon): Lends a fresh, zesty bite that cuts through the savory sauce.
Soy sauce (2 tablespoons): The backbone of saltiness and an instant umami boost.
Oyster sauce (1 tablespoon): Delivers complexity and a hint of sweetness that ties the sauce together.
Rice vinegar (1 tablespoon): Adds delicate tang and extra brightness to balance the flavors.
Chicken broth or water (½ cup): Keeps everything juicy while coaxing extra flavor from the chicken and vegetables.
Brown sugar (1 teaspoon): A little sweetness rounds out the spice and makes the sauce irresistible.
Salt (½ teaspoon) and black pepper (¼ teaspoon): So simple, but crucial to enhance every other ingredient.
Chopped scallions and sesame seeds (for garnish, optional): These finishing touches add irresistible crunch and a pop of freshness.

How to Make Braised Chicken with Chili and Green Peppers

Step 1: Sear the Chicken

Set a large skillet or Dutch oven over medium-high heat, swirl in the oil, and let it get nice and hot. Season the chicken on both sides with salt and pepper, then nestle the pieces skin-side down in the pan. Listen for that satisfying sizzle! Sear for 3 to 4 minutes per side, until the skin is beautifully golden. Remove the chicken and set it aside—you’re just getting started on building flavor for your Braised Chicken with Chili and Green Peppers.

Step 2: Sauté the Vegetables

In the same pan, with all those tasty browned bits still clinging to the bottom, toss in the sliced onion, green bell pepper, and red chili pepper. Move them around for 2 to 3 minutes, just until they begin to soften and become fragrant—this step amps up both color and aroma, laying the groundwork for an unforgettable sauce.

Step 3: Add Garlic and Ginger

Time for an instant flavor boost: sprinkle in the minced garlic and ginger, and stir for another 30 seconds. Don’t walk away—garlic and ginger can burn quickly, so just enough to release their bold fragrance is key for Braised Chicken with Chili and Green Peppers.

Step 4: Build the Braising Sauce

Reduce the heat to medium and pour in the soy sauce, oyster sauce, and rice vinegar. Add the chicken broth (or water) and brown sugar while stirring gently to dissolve everything. This combination becomes the deeply savory, slightly sweet, and tangy sauce that makes Braised Chicken with Chili and Green Peppers so craveworthy.

Step 5: Braise the Chicken

Return the chicken pieces to the pan, skin-side up, tucking them into the bubbling sauce along with all their flavorful juices. Allow the whole mixture to come to a low simmer, then cover and reduce the heat to low. Let it braise gently for 30 to 35 minutes—the result will be tender, succulent chicken that’s perfectly infused with the sauce.

Step 6: Thicken the Sauce and Finish

Uncover the pan and give everything a gentle stir. Let it simmer uncovered for 5 to 10 minutes more—this step concentrates the sauce just enough to cling to every bite. Arrange the sauce and vegetables around the chicken for a cozy, rustic presentation of Braised Chicken with Chili and Green Peppers.

How to Serve Braised Chicken with Chili and Green Peppers

Garnishes

Top with a scattering of freshly chopped scallions and a sprinkle of sesame seeds for extra flair and crunch. These simple garnishes provide a delightful contrast to the rich, hearty dish, making each serving look and taste even more inviting.

Side Dishes

Braised Chicken with Chili and Green Peppers practically begs to be served over fluffy steamed rice or slurped up with noodles. You can also try it alongside crusty bread—the sauce is just too good to leave behind! For extra color, add a simple cucumber salad or lightly sauteed greens.

Creative Ways to Present

For a fun twist, serve individual portions in mini cast iron skillets or shallow bowls, topped with a mix of fresh herbs. Or, let guests create their own rice bowls with chicken, sauce, and their choice of garnishes laid out family-style. This versatile dish feels just as special for a weeknight family dinner as it does on a party table.

Make Ahead and Storage

Storing Leftovers

Transfer cooled Braised Chicken with Chili and Green Peppers to an airtight container and store in the refrigerator for up to 3 days. The flavors continue to meld, often making it taste even better the next day.

Freezing

This dish freezes well! Just pack the chicken and sauce into freezer-safe containers, leaving a bit of space at the top. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Reheating

Warm Braised Chicken with Chili and Green Peppers gently in a covered saucepan over low heat, adding a splash of water if the sauce has thickened too much. You can also microwave it in short bursts, stirring between each, but the stovetop delivers the best results.

FAQs

Can I use boneless chicken for this recipe?

Absolutely! Boneless, skinless chicken thighs work beautifully, although you might lose a bit of that extra richness from the bones and skin. Simply reduce the braising time by about 10 minutes to prevent overcooking.

Is it very spicy?

The spice level of Braised Chicken with Chili and Green Peppers is all up to you. With just one red chili, the heat is mild and manageable, but you can easily add a second chili or some crushed red pepper flakes for extra punch.

What can I substitute for oyster sauce?

If you don’t have oyster sauce, try hoisin sauce or vegetarian stir-fry sauce. They’ll lend the same sweet-savory complexity to the dish. For a gluten-free option, many stores offer gluten-free oyster and soy sauces too.

Can I make this dish ahead of time?

Braised Chicken with Chili and Green Peppers is a perfect make-ahead meal. The flavors deepen as it sits, making leftovers especially delicious for lunch or dinner the next day.

What are some gluten-free tips for this recipe?

Simply use gluten-free soy sauce (also called tamari) and a gluten-free oyster sauce to make this dish safe for gluten-intolerant friends and family—no flavor sacrifices required!

Final Thoughts

If you’re ready to bring bold flavors, tender chicken, and a little kick of heat to your table, Braised Chicken with Chili and Green Peppers is the answer. It’s easy enough for a busy weeknight, yet special enough to serve on a weekend. Give it a try, and watch it become a regular in your dinner rotation!

Braised Chicken with Chili and Green Peppers Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Braised Chicken with Chili and Green Peppers recipe is a flavorful and comforting dish with tender chicken in a savory sauce, enhanced with the heat of chili peppers and the freshness of green bell peppers. Perfect for a cozy dinner with a touch of spice.

Ingredients

Scale

Chicken:

1½ pounds bone-in, skin-on chicken thighs or drumsticks
1 tablespoon vegetable oil

Vegetables:

1 green bell pepper, sliced
1 red chili pepper (or 2 for more heat), sliced
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, minced

Sauce:

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
½ cup chicken broth or water
1 teaspoon brown sugar
½ teaspoon salt
¼ teaspoon black pepper

Garnish:

Chopped scallions and sesame seeds for garnish (optional)

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Instructions

Heat the oil: In a large skillet or Dutch oven, heat the oil over medium-high heat.
Sear the chicken: Season the chicken with salt and pepper, then sear skin-side down for 3–4 minutes per side until golden brown. Remove and set aside.
Sauté vegetables: In the same pan, sauté onion, green pepper, and chili pepper for 2–3 minutes. Add garlic and ginger, cook for another 30 seconds.
Make the sauce: Stir in soy sauce, oyster sauce, rice vinegar, chicken broth, and brown sugar.
Simmer the chicken: Return the chicken to the pan, skin-side up, bring to a simmer. Cover, reduce heat to low, and braise for 30–35 minutes until tender.
Thicken the sauce: Uncover and simmer for an additional 5–10 minutes to thicken slightly.
Serve: Garnish with scallions and sesame seeds, serve hot.

Notes

Adjust the chili level to your preference or substitute with crushed red pepper flakes.
Serve over steamed rice or noodles to soak up the flavorful sauce.
This dish reheats well and tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop, Braising
Cuisine: Asian-Inspired