Quick Stir-Fried Chicken with Garlic and Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fast, colorful stir-fry combining tender chicken breast with crisp bell peppers and a fragrant garlic sauce. This Asian-inspired stir-fry recipe, ready in about 22 minutes, pairs 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 280 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.

Prep: 10 min Cook: 12 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced chicken breast and stir-fry for 4-5 minutes until browned and cooked through.
  2. Step 2: Add 5 minced garlic cloves, 1 tbsp grated fresh ginger, and 1/4 tsp red pepper flakes to the pan. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Toss in 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 3 sliced green onions. Stir-fry for 3 minutes until vegetables are slightly tender but still crisp.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp brown sugar. Pour in the cornstarch slurry made of 1 tsp cornstarch mixed with 2 tbsp water, and cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

Frequently asked questions

How long does Quick Stir-Fried Chicken with Garlic and Bell Peppers take to make?

Total time is about 22 minutes (10 min prep + 12 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 Quick Stir-Fried Chicken with Garlic and Bell Peppers?

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 chicken breast from drying out.

Can I substitute ingredients in Quick Stir-Fried Chicken with Garlic and Bell Peppers?

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 Quick Stir-Fried Chicken with Garlic and Bell Peppers for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Quick Stir-Fried Chicken with Garlic and Bell Peppers?

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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