Game Ready Spiced Chicken Stir Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A quick stir fry featuring tender chicken breast, colorful bell peppers, and a savory-spicy sauce inspired by the energy and readiness of gaming moments. This Asian-inspired game-day recipe (high protein), ready in about 30 minutes, pairs chicken breast, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 400 grams, thinly sliced chicken breast
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 1 small, sliced yellow onion
• 1 tbsp, finely grated ginger
• 3 cloves, minced garlic cloves
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1/2 tsp red chili flakes
• 1 tsp, dissolved in 2 tbsp water cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2, sliced for garnish scallions

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 400 grams of thinly sliced chicken breast, seasoning with 1/2 tsp salt and 1/4 tsp black pepper, and stir-fry for 4-5 minutes until golden and cooked through.
2. Step 2: Remove chicken and set aside. In the same skillet, add 1 tbsp grated ginger and 3 minced garlic cloves, stirring for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 small sliced yellow onion to the skillet. Stir-fry for 4 minutes until vegetables are tender-crisp.
4. Step 4: Return chicken to the skillet, then pour in 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp sesame oil, and 1/2 tsp red chili flakes. Stir well to combine.
5. Step 5: Add the cornstarch slurry made from 1 tsp cornstarch dissolved in 2 tbsp water, stirring until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
6. Step 6: Remove from heat and garnish with 2 sliced scallions before serving hot.