Chicken & Apple Sausage Stir-Fry

Prep Time	Cook Time	Total Time
10 min	15 min	25 min

Introduction

This easy chicken and apple sausage stir-fry hits that perfect sweet-and-savory spot with smoky sausage and tender peppers.

It comes together fast in one pan, so it is ideal for busy weeknights when you still want real comfort food.

The apple cider vinegar brightens everything up, while a little smoked paprika and crushed red pepper add cozy, gentle heat.

How to Make Chicken & Apple Sausage Stir-Fry

Prep mode (keeps screen active)

Slice the sausage and vegetables

Slice the smoked chicken and apple sausage into ½-inch rounds and pat them dry with paper towels.
Thinly slice the onion and both bell peppers into strips so they cook quickly and stay slightly crisp.
Preheat the skillet

Set a large skillet over medium-high heat and let it heat for at least two minutes.
Add the olive oil and butter, then swirl until the butter is melted and slightly foamy.

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Brown the sausage

Arrange the sausage slices in a single layer so most pieces touch the pan.
Cook without stirring for 3 to 4 minutes until the bottoms are nicely browned.
Flip the slices and cook another 2 to 3 minutes until cooked through and browned on both sides.
Soften the onions and peppers

Push the sausage to one side of the skillet, tilting so some fat pools on the empty side.
Add the sliced onion and bell peppers to the open space and toss to coat in the fat.
Cook, stirring often, for 4 to 6 minutes until the vegetables are tender but still bright and a bit crisp.
Season and deglaze the pan

Sprinkle in the smoked paprika, crushed red pepper, garlic powder, salt, and black pepper.
Stir well so the spices toast for about 30 seconds and coat the sausage and vegetables.
Pour in the apple cider vinegar and scrape the pan bottom to release any browned bits into the sauce.

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Finish and serve

Taste and adjust the seasoning with a pinch more salt or red pepper if you like extra heat.
Serve the stir-fry hot on its own, or pile it over rice, grains, or crusty bread.
Garnish with fresh parsley or green onion if you want a pop of color and freshness.

Substitutions

Chicken & apple sausage -> turkey apple sausage: Use smoked turkey apple sausage if you prefer darker meat flavor with less fat while keeping that sweet apple note.
Olive oil and butter -> all olive oil: Skip the butter and cook in only olive oil for a lighter, dairy-free skillet that still browns nicely.
Smoked paprika -> regular paprika plus a drop of liquid smoke: If you do not have smoked paprika, mix regular paprika with one drop of liquid smoke per pan. You get a similar gentle smokiness that matches the sausage without overpowering the peppers.

Tips

Cut even slices for even cooking: Keep the sausage slices as close to ½ inch as possible so they brown evenly and do not dry out.
Use a wide hot skillet: Use a large heavy skillet so the sausage slices have direct contact with the heat and brown instead of steam. Cast-iron works especially well for deep color and fond.
Adjust the heat as you cook: If the fond on the pan looks like it may burn, lower the heat slightly before adding the vinegar.
Slice vegetables slightly thicker: Cut the onion and peppers into slightly thicker strips so they keep some bite and stand up to reheating.
Use this as a meal prep base: Cook a double batch and portion it with rice or grains in containers for easy lunches during the week.
Switch up the flavor profile: For a sweeter twist, add thin apple slices during the last minute so they warm through but stay slightly firm.

Energy	239	kcal
Protein	23	g
Total Fat	10	g
Carbohydrates	13	g
Dietary Fiber	3	g

FAQ

Why is my sausage not browning properly?: The pan is probably too crowded or not hot enough when you add the sausage slices. Use a larger skillet or brown in two batches, and give the slices time without stirring.
Can I use pre-cooked frozen peppers and onions?: Yes, but thaw and pat them dry so they sear instead of steaming in excess moisture. They will soften faster, so shorten the cooking time and watch closely to avoid mushy texture.
How can I make this meal more filling?: Serve the stir-fry over cooked rice, quinoa, farro, or egg noodles for extra bulk and staying power. You can also toss in drained canned beans during the last few minutes for more protein and fiber.
How do I store and reheat leftovers?: Cool leftovers, then store them in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium heat with a splash of water, or microwave in short bursts until hot.

Reviews

bj_7448, Portland, OR: The flavors were pleasant and it came together quickly, but I found the step about pushing the sausage aside and tilting the skillet a bit unclear since there was not much fat to pool in my pan. I ended up adding a small extra drizzle of olive oil before cooking the onions and peppers, which helped. — 3 ★

Eunice: Happy it came together quickly and you liked the flavors! If your sausage doesn’t render much fat, a small drizzle of olive oil (or a bit more butter) before adding the onions and peppers is exactly the right move.