Stir-Fried Chicken with Roasted Red Pepper and Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces sautéed with roasted red peppers and a savory garlic sauce create a quick and flavorful stir-fry perfect for weeknight dinners. This asian-inspired chicken ready in about 25 minutes pairs sliced into strips roasted red peppers, minced garlic cloves, soy sauce 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.

★ 4.6 (10 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 1 lb of boneless skinless chicken breast strips with 1 tbsp cornstarch until evenly coated to help thicken the sauce and create a slight crust.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then add the chicken strips, cooking for 5-6 minutes, stirring occasionally, until golden and cooked through.
  3. Step 3: Add 4 minced garlic cloves and 1 cup sliced roasted red peppers to the skillet and sauté for 2 minutes until the garlic is fragrant and the peppers are warmed through.
  4. Step 4: Stir together 3 tbsp soy sauce, 2 tbsp sesame oil, 1/4 cup water, and 1/4 tsp freshly ground black pepper, then pour the sauce into the skillet and cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and peppers.
  5. Step 5: Remove from heat and garnish with 2 thinly sliced green onions before serving over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Chicken with Roasted Red Pepper and Garlic Sauce take to make?

Total time is about 25 minutes (10 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 Roasted Red Pepper and Garlic Sauce?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Roasted Red Pepper and Garlic Sauce?

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 Roasted Red Pepper and Garlic Sauce 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 Roasted Red Pepper and Garlic Sauce?

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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