Sautéed Spicy Chicken Stir Fry with Crisp Vegetables
A bold and fiery chicken stir fry with crisp vegetables and a spicy, savory sauce, sautéed in a single pan. This Asian Fusion-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless chicken thighs, 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 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
- 400 g, cut into 1-inch pieces boneless chicken thighs
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into thin strips green bell pepper
- 1 small, thinly sliced yellow onion
- 3, minced garlic cloves
- 1 tbsp, freshly grated ginger
- 3 tbsp soy sauce
- 1 tbsp chili paste
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks, chopped green onions
- 1 tsp, toasted sesame seeds
- to taste salt
- to taste black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 400 g boneless chicken thighs cut into 1-inch pieces and season with salt and black pepper. Sauté for 5-6 minutes until the edges are golden and chicken is cooked through.
- Step 2: Add 3 minced garlic cloves and 1 tbsp freshly grated ginger to the skillet with the chicken. Stir-fry for 1 minute until fragrant.
- Step 3: Add 1 thinly sliced small yellow onion, 1 sliced red bell pepper, and 1 sliced green bell pepper. Cook for 4-5 minutes until the vegetables are tender-crisp.
- Step 4: Stir in 3 tbsp soy sauce, 1 tbsp chili paste, and 2 tbsp sesame oil. Cook for another 2 minutes, tossing everything to evenly coat the chicken and vegetables until the sauce thickens and glazes the stir fry.
- Step 5: Remove from heat and sprinkle 2 chopped green onions and 1 tsp toasted sesame seeds over the top. Serve hot with steamed rice or noodles.
Frequently asked questions
How long does Sautéed Spicy Chicken Stir Fry with Crisp Vegetables take to make?
Total time is about 30 minutes (15 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 Spicy Chicken Stir Fry with Crisp Vegetables?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in Sautéed Spicy Chicken Stir Fry with Crisp Vegetables?
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 Spicy Chicken Stir Fry with Crisp Vegetables 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 Sautéed Spicy Chicken Stir Fry with Crisp Vegetables?
Asian Fusion 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.
