Stir-Fried Riverside Citrus Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 recipe (gluten free option), ready in about 27 minutes, pairs boneless skinless 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 rice, quinoa, or a quick salad. 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.

Ingredients

• 1 lb boneless skinless chicken breast
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1/4 cup orange juice
• 3 tbsp low sodium soy sauce
• 1 tbsp honey
• 3 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp water
• 2 sliced green onions
• 1 tsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.