Stir-Fried Garlic Basil Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 vibrant stir-fry featuring tender chicken breast and crisp bell peppers infused with fragrant garlic and fresh basil leaves. This Thai-inspired stir-fry recipe, 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 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: 10 min Cook: 15 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

500 g, thinly sliced chicken breast
1 medium, sliced into strips red bell pepper
1 medium, sliced into strips yellow bell pepper
1 cup, loosely packed fresh basil leaves
4 cloves, minced garlic cloves
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp vegetable oil
1 tsp brown sugar
1/2 tsp black pepper
2 tbsp water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 500 g thinly sliced chicken breast and stir-fry for 4-5 minutes until the chicken turns white and starts to brown at the edges.
Step 3: Stir in 1 sliced red bell pepper and 1 sliced yellow bell pepper, continuing to stir-fry for 3 minutes until the peppers soften but remain crisp.
Step 4: Pour in 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp brown sugar, 2 tbsp water, and 1/2 tsp black pepper. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the ingredients.
Step 5: Remove from heat and fold in 1 cup fresh basil leaves, stirring just until wilted and aromatic, about 30 seconds. Serve immediately.