Stir-Fried Chicken with Chili-Garlic Sauce and Bell Peppers

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant stir-fry featuring tender chicken breast pieces sautéed with colorful bell peppers and a spicy chili-garlic sauce, perfect for a quick weeknight dinner. This Asian fusion recipe, ready in about 25 minutes, pairs 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 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.

Ingredients

• 1 lb, cut into 1-inch strips chicken breast
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 1 large, sliced into thin strips green bell pepper
• 2 tbsp vegetable oil
• 4 cloves, minced garlic
• 1 tsp red chili flakes
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp, dissolved in 2 tbsp water cornstarch
• 2 stalks, chopped for garnish green onion

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 lb chicken breast strips and sauté for 5-6 minutes until cooked through and lightly browned.
2. Step 2: Add 4 minced garlic cloves and 1 tsp red chili flakes to the pan, stirring rapidly for 30 seconds until fragrant but not burnt.
3. Step 3: Toss in 1 large red bell pepper, 1 large yellow bell pepper, and 1 large green bell pepper, all sliced into thin strips, and stir-fry for 3-4 minutes until slightly tender but still crisp.
4. Step 4: Pour in 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar, stirring to coat all ingredients. Then add 1 tsp cornstarch dissolved in 2 tbsp water and cook for another 1-2 minutes until the sauce thickens and clings to the chicken and vegetables.
5. Step 5: Remove from heat and garnish with 2 chopped green onion stalks before serving.