Stir-Fried Chicken and Bell Pepper Medley with Garlic Soy Glaze

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A quick stir-fry combining tender chicken breast and crisp bell peppers in a savory garlic soy glaze, perfect for a weeknight dinner. This Asian fusion recipe (high protein), 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 280 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.

Ingredients

• 12 oz, thinly sliced chicken breast
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 4 cloves, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp honey
• 2 stalks, sliced thin green onions
• 1/4 tsp, freshly ground black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 oz thinly sliced chicken breast and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
2. Step 2: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Immediately add 1 sliced red bell pepper and 1 sliced yellow bell pepper, stirring to combine.
3. Step 3: Pour in 3 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp honey, stirring constantly. Cook for 3-4 minutes until the peppers are tender-crisp and the sauce thickens slightly, coating the chicken and veggies.
4. Step 4: Season with 1/4 tsp freshly ground black pepper and stir in 2 sliced green onions. Remove from heat and serve immediately over steamed rice or noodles.