Gel-Infused Cooling Chicken Stir Fry with Bell Peppers

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A vibrant chicken stir fry featuring gel-infused cooling techniques with crisp bell peppers and a balanced savory sauce to keep you refreshed and satisfied. This Asian fusion recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 lb, thinly sliced boneless skinless chicken breast
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 3 tbsp cold water
• 2, sliced scallions
• 1 tbsp toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp cornstarch mixed with 3 tbsp cold water in a small bowl; stir until smooth and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering, then add 1 lb thinly sliced chicken breast and stir-fry for 4-5 minutes until cooked through and edges are lightly golden.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the wok; sauté for 30 seconds until fragrant.
4. Step 4: Toss in 1 each of thinly sliced red, yellow, and green bell peppers and stir-fry for 3 minutes until they begin to soften but remain crisp.
5. Step 5: Pour the prepared sauce over the chicken and vegetables; stir continuously for 2 minutes until the sauce thickens and coats everything evenly.
6. Step 6: Drizzle 2 tbsp sesame oil and sprinkle 2 sliced scallions and 1 tbsp toasted sesame seeds on top; toss gently and serve immediately.