Sautéed Chicken with Garlic and Bell Pepper

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken pieces stir-fried with fragrant garlic and colorful bell peppers, perfect for a quick and flavorful meal. This Filipino-inspired chicken recipe, ready in about 25 minutes, pairs boneless 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 250 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 Filipino cuisine 250 cal/serving

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Ingredients

400 grams, cut into 1-inch cubes boneless chicken breast
1 medium, sliced into strips red bell pepper
1 medium, sliced into strips green bell pepper
4 cloves, minced garlic cloves
3 tablespoons vegetable oil
2 tablespoons soy sauce
1/2 teaspoon black pepper
1/2 teaspoon salt

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 400 grams cubed boneless chicken breast to the skillet. Cook, stirring occasionally, for 6-8 minutes until the chicken is cooked through and lightly browned on all sides.
Step 3: Toss in 1 medium red bell pepper and 1 medium green bell pepper, both sliced into strips, and sauté for another 3-4 minutes until the peppers are tender-crisp.
Step 4: Stir in 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1-2 minutes more until the sauce coats the chicken and peppers evenly. Remove from heat and serve immediately.