Stir-Fried Chicken with Colorful Bell Peppers

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

A quick and vibrant stir fry featuring tender chicken breast and crisp bell peppers in a savory sauce. This asian-inspired stir fry ready in about 30 minutes pairs chicken breast boneless skinless, medium red bell pepper sliced, medium yellow bell pepper sliced 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 1 lb boneless skinless chicken breast into thin strips about 1/2 inch wide. In a small bowl, mix 3 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water until smooth. Toss the chicken strips in the sauce mixture and set aside for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken strips and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from the skillet and set aside.
  3. Step 3: In the same skillet, add 1 tbsp sesame oil along with 2 minced garlic cloves and 1 tsp grated fresh ginger. Stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced green bell pepper to the skillet. Stir-fry for 3-4 minutes until the peppers are crisp-tender.
  5. Step 5: Return the cooked chicken to the skillet and toss with the vegetables. Cook together for 1-2 minutes until heated through. Garnish with 2 chopped scallions and serve immediately.

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Frequently asked questions

How long does Stir-Fried Chicken with Colorful Bell Peppers take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Chicken with Colorful Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium red bell pepper sliced from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Colorful 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 Colorful 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 Colorful 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.

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