Stir-Fried Chicken with Chili-Garlic Sauce and Bell Peppers
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-inspired stir fry ready in about 25 minutes blends cut into 1-inch strips chicken breast, vegetable oil, minced garlic 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and garnish with 2 chopped green onion stalks before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Chicken with Chili-Garlic Sauce and Bell Peppers 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 Chili-Garlic Sauce and Bell Peppers?
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 Chili-Garlic Sauce and Bell Peppers?
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 Chili-Garlic Sauce and Bell Peppers 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 Chili-Garlic Sauce and Bell Peppers?
Asian stir fry 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.
