Stir-Fried Riverside Citrus Chicken with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bright and savory stir-fry featuring tender chicken breast and colorful bell peppers, finished with a zesty citrus soy sauce. This asian fusion-inspired stir fry (gluten free option) ready in about 27 minutes pairs boneless skinless chicken breast, medium red bell pepper, medium 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: 15 min Cook: 12 min Serves 4 Asian Fusion cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Slice 1 lb boneless skinless chicken breast into thin strips about 1/2-inch thick. Set aside.
  2. Step 2: Core and slice 1 medium red bell pepper and 1 medium yellow bell pepper into 1/2-inch strips.
  3. Step 3: In a small bowl, whisk together 1/4 cup orange juice, 3 tbsp low sodium soy sauce, 1 tbsp honey, and 1 tsp cornstarch dissolved in 2 tbsp water until smooth.
  4. Step 4: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant but not browned.
  5. Step 5: Add the chicken strips to the wok and stir-fry for 4-5 minutes until the outside is white and edges begin to brown.
  6. Step 6: Toss in the sliced bell peppers and stir-fry for another 2-3 minutes until tender-crisp and vibrant.
  7. Step 7: Pour the prepared sauce into the wok and cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
  8. Step 8: Remove from heat, garnish with 2 sliced green onions and 1 tsp sesame seeds, and serve immediately over steamed rice or noodles.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Riverside Citrus Chicken with 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 from drying out.

Can I substitute ingredients in Stir-Fried Riverside Citrus Chicken with 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 Riverside Citrus Chicken with 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.

Is Stir-Fried Riverside Citrus Chicken with Bell Peppers gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes