Spicy Chicken Stir-Fry with Snap Peas and Bell Peppers

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and flavorful stir-fry loaded with tender chicken strips, crisp snap peas, and colorful bell peppers tossed in a spicy garlic soy sauce. This Asian-inspired meal-prep recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, snap peas, red 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.

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

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Ingredients

1 lb, thinly sliced into strips boneless skinless chicken breasts
1 cup, trimmed snap peas
1 medium, thinly sliced red bell pepper
1 medium, thinly sliced yellow bell pepper
4 cloves, minced garlic cloves
1 tbsp, grated fresh ginger
3 tbsp soy sauce
1 tbsp sriracha sauce
2 tbsp sesame oil
1 tbsp vegetable oil
2 stalks, sliced for garnish green onions
1 tbsp, toasted for garnish sesame seeds

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced chicken strips and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from the pan and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil, 4 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
Step 3: Add 1 cup snap peas, 1 medium thinly sliced red bell pepper, and 1 medium thinly sliced yellow bell pepper. Stir-fry vegetables for 3-4 minutes until crisp-tender.
Step 4: Return chicken to the skillet. Stir in 3 tbsp soy sauce and 1 tbsp sriracha sauce. Cook for another 2 minutes, stirring frequently until sauce thickens slightly and coats the chicken and vegetables.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately or portion into containers for meal prep.