Asian-Style Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A zesty, protein-packed stir-fry with marinated chicken, bell peppers, and a tangy soy-ginger glaze. This Asian recipe, ready in about 35 minutes, pairs boneless chicken breast, bell peppers, snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1/2-inch cubes boneless chicken breast
• 2, sliced bell peppers
• 1 cup snow peas
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp minced ginger
• 2 tbsp canola oil
• 1 tbsp, toasted sesame seeds

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Instructions

1. Step 1: Marinate 1 lb chicken breast cubes in 3 tbsp soy sauce and 1 tbsp sriracha for 10 minutes. Set aside.
2. Step 2: Heat 2 tbsp canola oil in a wok or large skillet over high heat. Add 1 tbsp minced ginger and sauté for 30 seconds until aromatic.
3. Step 3: Add 2 sliced bell peppers and 1 cup snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp and slightly charred.
4. Step 4: Push the vegetables to the sides of the pan. Add the marinated chicken and cook for 5-6 minutes until fully cooked and golden.
5. Step 5: Pour in the remaining 2 tbsp soy sauce and 1 tbsp sriracha. Stir to coat, then cook for 1-2 minutes until the sauce thickens. Garnish with 1 tbsp toasted sesame seeds before serving.