Stir-Fried Sweet Chili Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 tossed with colorful bell peppers in a sweet and spicy chili sauce. This Asian-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 320 calories and feeds 3, 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 3 Asian cuisine 320 cal/serving

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Ingredients

12 oz, cut into 1-inch strips chicken breast
1 medium, sliced into thin strips red bell pepper
1 medium, sliced into thin strips yellow bell pepper
1 medium, sliced into thin strips green bell pepper
2 tbsp vegetable oil
3, minced garlic cloves
1/4 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp water
1 tsp cornstarch
2, sliced for garnish green onions
1 tsp for garnish sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 12 oz chicken breast strips and stir-fry for 5-6 minutes until golden brown and cooked through.
Step 2: Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
Step 3: Toss in 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced green bell pepper. Stir-fry for 3-4 minutes until the peppers are just tender but still crisp.
Step 4: In a small bowl, whisk together 1/4 cup sweet chili sauce, 2 tbsp soy sauce, 2 tbsp water, and 1 tsp cornstarch until smooth. Pour this sauce over the chicken and vegetables, stirring constantly until the sauce thickens and coats everything, about 2 minutes.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.