Stir-Fried Chicken with Colorful Bell Peppers and Garlic

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and vibrant stir-fry featuring tender chicken breast and crisp bell peppers tossed in a fragrant garlic soy sauce. This Asian fusion recipe (high protein), 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 3, 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

12 oz, thinly sliced chicken breast
1 medium, sliced into strips red bell pepper
1 medium, sliced into strips yellow bell pepper
1 medium, sliced into strips green bell pepper
4 cloves, minced garlic cloves
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp cornstarch
2 tbsp water
1/4 tsp black pepper
2 stalks, sliced thin green onions

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Instructions

Step 1: In a small bowl, mix 3 tbsp soy sauce, 1 tsp cornstarch, and 2 tbsp water until smooth and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 12 oz thinly sliced chicken breast and cook, stirring frequently, for 4-5 minutes until the chicken is opaque and lightly browned.
Step 3: Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Toss in 1 medium each of red, yellow, and green bell peppers sliced into strips, stir-frying for 3-4 minutes until the peppers are tender-crisp.
Step 5: Pour in the soy sauce mixture and 1 tbsp sesame oil, stirring continuously until the sauce thickens and coats the chicken and peppers, about 1-2 minutes.
Step 6: Season with 1/4 tsp black pepper and finish by stirring in 2 sliced green onions. Serve immediately.