Spicy Chicken Stir-Fry with Bell Peppers and Snow Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fast, colorful chicken stir-fry packed with crisp vegetables and a spicy garlic soy sauce. This asian-inspired stir fry ready in about 25 minutes pairs vegetable oil, garlic cloves, minced, fresh ginger, grated 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sriracha sauce, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb thinly sliced boneless skinless chicken breasts and cook, stirring frequently, for 5-6 minutes until cooked through and lightly browned.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the pan, sautéing for 1 minute until fragrant.
  4. Step 4: Stir in 1 julienned red bell pepper, 1 julienned yellow bell pepper, and 1 cup snow peas. Cook for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Pour in the prepared sauce and stir continuously for 2 minutes until the sauce thickens and coats the chicken and vegetables.
  6. Step 6: Garnish with 2 sliced green onions and 1 tsp sesame seeds before serving hot with steamed rice or noodles.

Frequently asked questions

How long does Spicy Chicken Stir-Fry with Bell Peppers and Snow 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 Snow 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 vegetable oil from drying out.

Can I substitute ingredients in Spicy Chicken Stir-Fry with Bell Peppers and Snow 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 Snow 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 Snow 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.

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