Stir-Fried Chicken with Bell Peppers and Snap Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken strips stir-fried with vibrant bell peppers and crisp snap peas in a savory soy-ginger sauce, served over steamed rice. This asian-inspired chicken ready in about 30 minutes pairs thinly sliced chicken breast, soy sauce, rice wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice wine, 1 tbsp minced ginger, and 2 minced garlic cloves; set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over high heat. Add 12 oz thinly sliced chicken and stir-fry for 5-6 minutes until golden and cooked through, then remove and set aside.
  3. Step 3: Add 1 sliced bell pepper and 8 oz snap peas to the skillet; stir-fry for 3-4 minutes until crisp-tender.
  4. Step 4: Return the chicken to the skillet and pour in the soy sauce mixture. Stir to coat and cook for 2 more minutes until the sauce thickens and the chicken is heated through.
  5. Step 5: Serve immediately over 2 cups cooked rice.

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Frequently asked questions

How long does Stir-Fried Chicken with Bell Peppers and Snap Peas take to make?

Total time is about 30 minutes (15 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 Stir-Fried Chicken with Bell Peppers and Snap Peas?

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 Stir-Fried Chicken with Bell Peppers and Snap Peas?

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 Stir-Fried Chicken with Bell Peppers and Snap Peas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Chicken with Bell Peppers and Snap Peas?

Asian chicken 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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