Sautéed Chicken and Bell Pepper Stir Fry with Ginger Soy Glaze

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

A quick and colorful stir fry featuring tender chicken strips and crisp bell peppers coated in a savory ginger soy glaze. This asian-inspired stir fry (gluten-free option) ready in about 25 minutes pairs finely grated fresh ginger, minced garlic cloves, soy sauce 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.

Prep: 10 min Cook: 15 min Serves 4 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 skillet over medium-high heat until shimmering. Add 400 g sliced chicken breast and sauté for 5-6 minutes until golden and cooked through, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger to the skillet, stirring constantly for 30 seconds until fragrant.
  3. Step 3: Toss in 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper; cook for 4 minutes until crisp-tender but still vibrant.
  4. Step 4: Stir in 3 tbsp soy sauce and 2 tbsp honey, cooking for 2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving hot.

Frequently asked questions

How long does Sautéed Chicken and Bell Pepper Stir Fry with Ginger Soy Glaze 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 Sautéed Chicken and Bell Pepper Stir Fry with Ginger Soy Glaze?

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 finely grated fresh ginger from drying out.

Can I substitute ingredients in Sautéed Chicken and Bell Pepper Stir Fry with Ginger Soy Glaze?

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 Sautéed Chicken and Bell Pepper Stir Fry with Ginger Soy Glaze 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.

Is Sautéed Chicken and Bell Pepper Stir Fry with Ginger Soy Glaze gluten-free option?

Yes — this recipe is tagged gluten-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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