Stir-Fried Chicken with Bell Peppers and Sweet Soy Sauce
A vibrant stir-fry combining tender chicken with crisp bell peppers in a sweet and savory soy-based sauce. This asian-inspired stir fry (gluten-free option) ready in about 25 minutes blends medium, julienned red bell pepper, medium, julienned yellow bell pepper, medium, julienned green bell pepper 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 280 calories and feeds 4, 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from heat, garnish with 2 thinly sliced scallions, and serve immediately over steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Chicken with Bell Peppers and Sweet Soy Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 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 Sweet 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 Sweet 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 Sweet Soy Sauce 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.
Is Stir-Fried Chicken with Bell Peppers and Sweet Soy Sauce gluten-free option?
Yes — this recipe is tagged gluten-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
