One-Pan Spicy Chicken and Bell Pepper Stir-Fry
Tender chicken breast strips quickly stir-fried with colorful bell peppers and a spicy soy glaze for a vibrant weeknight dinner. This asian-inspired stir fry ready in about 25 minutes pairs soy sauce, honey, garlic cloves, minced 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
- 1 lb skinless chicken breasts, sliced into 1/2-inch strips
- 1 medium red bell pepper, sliced into thin strips
- 1 medium yellow bell pepper, sliced into thin strips
- 1 medium green bell pepper, sliced into thin strips
- 3 tbsp soy sauce
- 1 tbsp honey
- 3 cloves garlic cloves, minced
- 1 tsp ginger, grated
- 1/2 tsp red chili flakes
- 2 tbsp vegetable oil
- 1 tsp sesame seeds
- 2 stalks green onions, sliced
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb sliced chicken breasts and cook for 5-6 minutes, stirring often, until browned and cooked through.
- Step 2: Add 3 minced garlic cloves and 1 tsp grated ginger to the pan, stirring for 30 seconds until fragrant.
- Step 3: Toss in 1 medium each of sliced red, yellow, and green bell peppers, stir-frying for 4 minutes until peppers are tender-crisp.
- Step 4: In a small bowl, combine 3 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp red chili flakes; pour over chicken and peppers, stirring to coat everything evenly and cook for another 2 minutes until sauce thickens slightly.
- Step 5: Remove from heat, sprinkle 1 tsp sesame seeds and 2 sliced green onions over the stir-fry before serving.
Frequently asked questions
How long does One-Pan Spicy Chicken and Bell Pepper Stir-Fry take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Spicy Chicken and Bell Pepper Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in One-Pan Spicy Chicken and Bell Pepper Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Spicy Chicken and Bell Pepper Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Spicy Chicken and Bell Pepper Stir-Fry?
Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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