Stir-Fried Chicken with Bell Peppers and Sweet Soy Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A vibrant stir-fry combining tender chicken with crisp bell peppers in a sweet and savory soy-based sauce. This Asian fusion recipe (gluten-free option), ready in about 25 minutes, pairs boneless 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 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

• 12 oz, sliced into thin strips boneless chicken breast
• 1 medium, julienned red bell pepper
• 1 medium, julienned yellow bell pepper
• 1 medium, julienned green bell pepper
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 1/4 cup water
• 2, sliced thinly scallions
• 1/4 tsp, freshly ground black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 12 oz sliced boneless chicken breast strips to the wok and stir-fry for 4-5 minutes until the chicken is opaque and starting to brown at the edges.
3. Step 3: Stir in 1 medium each of julienned red, yellow, and green bell peppers and cook for an additional 3 minutes until peppers are tender-crisp.
4. Step 4: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth. Pour this sauce into the wok and stir well.
5. Step 5: Cook the stir-fry sauce for 2-3 minutes until it thickens and coats the chicken and peppers evenly. Season with 1/4 tsp freshly ground black pepper.
6. Step 6: Remove from heat, garnish with 2 thinly sliced scallions, and serve immediately over steamed rice or noodles.