Stir-Fried Chicken with Red Pepper and Ginger Soy Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken strips quickly stir-fried with crisp red bell peppers and a bold ginger-soy glaze that brightens the dish. This asian-inspired chicken ready in about 25 minutes pairs large, julienned red bell pepper, finely grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp sesame oil; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced boneless skinless chicken thighs and stir-fry for 4-5 minutes until chicken is browned and cooked through.
  3. Step 3: Add 3 minced garlic cloves, 1 tbsp finely grated fresh ginger, and 1 large julienned red bell pepper to the wok. Stir-fry for 2-3 minutes until peppers are just tender and aromatic.
  4. Step 4: Pour the prepared ginger-soy glaze over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats everything evenly.
  5. Step 5: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Chicken with Red Pepper and Ginger Soy Glaze take to make?

Total time is about 25 minutes (15 min prep + 10 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 Red Pepper and Ginger Soy Glaze?

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 finely grated fresh ginger from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Red Pepper and Ginger Soy Glaze?

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 Red Pepper and Ginger Soy Glaze 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 Red Pepper and Ginger Soy Glaze?

Asian chicken 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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