Spicy Sautéed Chicken with Bell Peppers and Onion

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

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 developed and reviewed.

A quick and flavorful stir-fry featuring tender chicken breast, vibrant bell peppers, and sweet onions with a kick of chili. This Asian-inspired stir-fry recipe, ready in about 25 minutes, pairs chicken breast, red bell pepper, yellow 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 3, 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 3 Asian cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced chicken breast
1 medium, sliced into 1/2-inch strips red bell pepper
1 medium, sliced into 1/2-inch strips yellow bell pepper
1, sliced into thin wedges medium onion
2 tbsp olive oil
3, minced garlic cloves
1/2 tsp red chili flakes
2 tbsp soy sauce
1 tbsp fresh lime juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1/2 tsp red chili flakes, sauté for 30 seconds until fragrant but not browned.
Step 2: Add 12 oz thinly sliced chicken breast to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5-6 minutes, stirring occasionally until the chicken is cooked through and slightly golden.
Step 3: Add 1 medium sliced red bell pepper, 1 medium sliced yellow bell pepper, and 1 medium sliced onion to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Step 4: Pour in 2 tbsp soy sauce and 1 tbsp fresh lime juice, toss everything to coat evenly, and cook for an additional 1 minute until the sauce thickens slightly and glazes the chicken and vegetables.