Stir-Fried Chicken with Bell Peppers and Soy Sauce

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

A one-pan meal featuring tender chicken and colorful peppers in a savory, homemade sauce. This asian ready in about 30 minutes blends cut into 1/2-inch cubes chicken breasts, soy sauce, rice wine vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 10 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 lb cubed chicken, 2 tbsp soy sauce, 1 tbsp rice wine vinegar, and 1 tbsp cornstarch. Mix well and marinate for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry for 5 minutes until golden brown and cooked through, then set aside.
  3. Step 3: In the same wok, add 1 sliced red bell pepper, 1 sliced green bell pepper, and 2 minced garlic cloves. Stir-fry for 3 minutes until peppers are crisp-tender.
  4. Step 4: Return chicken to wok, add 1/2 tsp sugar and salt to taste. Stir-fry for 2 minutes until heated through and flavors meld.

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Frequently asked questions

How long does Stir-Fried Chicken with Bell Peppers and Soy Sauce take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Chicken with Bell Peppers and Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Chicken with Bell Peppers and Soy Sauce?

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 Soy Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Soy Sauce?

Asian asian 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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