Stir-Fried Chicken with Bell Peppers and Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A vibrant stir-fry featuring tender chicken strips tossed with colorful bell peppers and a savory ginger soy sauce that coats every bite. This Asian fusion recipe (high protein), ready in about 30 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.

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 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp brown sugar
• 2, sliced thinly green onions
• 1/4 tsp crushed red pepper flakes
• 1 tsp mixed with 2 tbsp water cornstarch
• 1/4 cup water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 12 oz thinly sliced chicken breast and stir-fry for 5-6 minutes until cooked through and lightly browned.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger to the wok and stir-fry for 30 seconds until fragrant.
3. Step 3: Toss in 1 sliced red bell pepper and 1 sliced yellow bell pepper, stir-frying for 3-4 minutes until peppers are tender-crisp.
4. Step 4: Stir together 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1/4 tsp crushed red pepper flakes, and 1/4 cup water; pour this mixture over the chicken and peppers.
5. Step 5: Add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to the wok and cook for 2 minutes, stirring constantly until the sauce thickens and coats the chicken and vegetables.
6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving.