Spicy Pepper Chicken Stir Fry with Soy and Ginger
A quick and flavorful stir fry combining tender chicken with colorful bell peppers and a bright, spicy soy-ginger sauce. This asian fusion-inspired stir fry ready in about 25 minutes pairs boneless chicken breast, thinly sliced, medium red bell pepper, sliced, medium yellow bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 chicken breast, thinly sliced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium green bell pepper, sliced
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp red chili flakes
- 2 tbsp sesame oil
- 2 tbsp green onions, chopped
- 1 tbsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1 lb thinly sliced boneless chicken breast and cook for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
- Step 3: Add 1 medium each of sliced red, yellow, and green bell peppers. Stir fry for 4 minutes until tender-crisp.
- Step 4: Return cooked chicken to the skillet. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp red chili flakes. Cook for 2 minutes until sauce thickens and coats the chicken and peppers.
- Step 5: Remove from heat and garnish with 2 tbsp chopped green onions and 1 tbsp sesame seeds before serving hot.
Frequently asked questions
How long does Spicy Pepper Chicken Stir Fry with Soy and Ginger 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 Pepper Chicken Stir Fry with Soy and Ginger?
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 garlic cloves, minced from drying out.
Can I substitute ingredients in Spicy Pepper Chicken Stir Fry with Soy and Ginger?
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 Pepper Chicken Stir Fry with Soy and Ginger 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 Pepper Chicken Stir Fry with Soy and Ginger?
Asian Fusion 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.
