Stir-Fried Chicken with Bell Peppers and Honey Soy Glaze

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Tender chicken breast strips stir-fried with vibrant bell peppers, coated in a glossy honey soy glaze for a fast and flavorful meal. This Asian fusion recipe (high protein, gluten free option), ready in about 25 minutes, pairs boneless skinless 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 skinless chicken breast
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium green bell pepper
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp fresh ginger, grated
• 3 cloves minced garlic
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp water
• 1 tsp sesame seeds
• 2 tbsp chopped green onions

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

Instructions

1. Step 1: Slice 1 lb boneless skinless chicken breast into thin strips about 1/2-inch wide. Slice 1 each red, yellow, and green bell peppers into thin strips.
2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, and 3 cloves minced garlic.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken strips and stir-fry for 5-6 minutes until cooked through and lightly browned.
4. Step 4: Add sliced bell peppers to the skillet and stir-fry for 3 minutes until just tender but still crisp.
5. Step 5: Stir the soy sauce mixture again and pour it over the chicken and peppers. Mix 1 tsp cornstarch with 2 tbsp water to create a slurry, then add to the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
6. Step 6: Remove from heat and sprinkle 1 tsp sesame seeds and 2 tbsp chopped green onions over the top before serving.