Spicy Sautéed Chicken with Bell Peppers and Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs thinly sliced chicken breast, sliced into thin wedges medium onion, olive oil 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Frequently asked questions

How long does Spicy Sautéed Chicken with Bell Peppers and Onion 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 Sautéed Chicken with Bell Peppers and Onion?

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 thinly sliced chicken breast from drying out.

Can I substitute ingredients in Spicy Sautéed Chicken with Bell Peppers and Onion?

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 Sautéed Chicken with Bell Peppers and Onion for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Chicken with Bell Peppers and Onion?

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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