Senary-Spiced Chicken Stir Fry with Peppers

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant chicken stir fry infused with a six-spice blend, paired with colorful bell peppers for a quick and flavorful meal. This Asian-inspired Fourth of July recipe (gluten free option), ready in about 30 minutes, pairs boneless skinless 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, thinly sliced boneless skinless chicken breast
• 1 large, julienned red bell pepper
• 1 large, julienned yellow bell pepper
• 1 large, julienned green bell pepper
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp six-spice blend (ground cinnamon, star anise, cloves, fennel, Sichuan peppercorns, ginger)
• 2, sliced thin green onions
• 1 tbsp toasted sesame seeds

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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 boneless skinless chicken breast and stir-fry for 5-6 minutes until cooked through and golden on edges.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger to the wok, stir-frying for 30 seconds until fragrant. Sprinkle 1 tsp six-spice blend evenly over the chicken, stirring to coat.
3. Step 3: Add 1 large each of julienned red, yellow, and green bell peppers, cooking for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 tsp sesame oil in a small bowl. Pour sauce over chicken and peppers, tossing to combine and heat through for 1-2 minutes.
5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately over steamed rice or noodles.