Stir-Fried Sesame Chicken with Bell Peppers and Scallions

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

Tender chicken pieces stir-fried with colorful bell peppers and scallions, coated in a savory sesame sauce. This Chinese-inspired chicken recipe, ready in about 30 minutes, pairs boneless chicken thighs, soy sauce, cornstarch 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. 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, cut into 1-inch pieces boneless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips green bell pepper
• 3 stalks, cut into 2-inch pieces scallions
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/4 cup water

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

Instructions

1. Step 1: In a bowl, toss 1 lb chicken thigh pieces with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated; let marinate for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add the marinated chicken and stir-fry for 5-6 minutes until golden and cooked through; remove chicken and set aside.
3. Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced green bell pepper to the wok, stir-fry for 3-4 minutes until slightly tender but still crisp.
5. Step 5: Return the chicken to the wok along with 3 scallions cut into 2-inch pieces.
6. Step 6: In a small bowl, whisk together 1 tbsp honey, 1 tbsp rice vinegar, 1/4 cup water, and 1 tsp sesame oil, then pour over the chicken and vegetables.
7. Step 7: Stir-fry everything together for another 2 minutes until the sauce thickens and coats the ingredients well.
8. Step 8: Sprinkle 1 tbsp toasted sesame seeds on top and serve hot with steamed rice.