Spicy Chicken Stir-Fry with Bell Peppers and Snap Peas
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-inspired stir fry ready in about 25 minutes pairs snap peas, soy sauce, hoisin sauce 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 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds. Serve hot over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Chicken Stir-Fry with Bell Peppers and Snap Peas 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 Spicy Chicken Stir-Fry with Bell Peppers and Snap Peas?
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 snap peas from drying out.
Can I substitute ingredients in Spicy Chicken Stir-Fry with Bell Peppers and Snap Peas?
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 Spicy Chicken Stir-Fry with Bell Peppers and Snap Peas 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 Spicy Chicken Stir-Fry with Bell Peppers and Snap Peas?
Asian 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.
