Spicy Chicken Stir-Fry with Bell Peppers and Snap Peas

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A vibrant stir-fry featuring tender chicken breast tossed with crisp bell peppers and snap peas in a spicy soy-garlic sauce, ready in 30 minutes. This Asian fusion recipe, ready in about 25 minutes, pairs red bell pepper, sliced into strips, yellow bell pepper, sliced into strips, snap peas 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 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

• 1 lb boneless skinless chicken breasts, thinly sliced
• 1 medium red bell pepper, sliced into strips
• 1 medium yellow bell pepper, sliced into strips
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sriracha sauce
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 stalks green onions, sliced
• 1 tsp sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

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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 breasts and season with 1/2 tsp salt and 1/4 tsp black pepper. Stir-fry for 5-6 minutes until cooked through and lightly browned, then remove from the pan and set aside.
2. Step 2: In the same pan, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant.
3. Step 3: Add 1 cup snap peas and 1 medium each of sliced red and yellow bell peppers. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Return the cooked chicken to the pan. Add 3 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tsp sriracha sauce. Toss everything together and cook for another 2 minutes until the sauce thickens and coats the chicken and vegetables.
5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds. Serve hot over steamed rice or noodles.