Stir-Fried Temu-Inspired Spicy Chicken with Bell Peppers

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A vibrant stir-fry combining tender chicken pieces with colorful bell peppers and a spicy-sweet sauce, inspired by fast-paced, popular online commerce energy. This Asian fusion recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, red bell pepper, green 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 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 boneless skinless chicken thighs
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips green bell pepper
• 1 small, thinly sliced yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/2 tsp red chili flakes
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 3 tbsp water
• 2, sliced for garnish scallions

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

Instructions

1. Step 1: Cut 1 lb boneless skinless chicken thighs into bite-sized pieces and toss with 1 tsp cornstarch to lightly coat. Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove from skillet and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced fresh ginger; sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 sliced small yellow onion, 1 sliced red bell pepper, and 1 sliced green bell pepper; stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1/2 tsp red chili flakes.
6. Step 6: Return the cooked chicken to the skillet and pour the sauce mixture over all. Add 3 tbsp water and stir everything together, cooking for another 2 minutes until sauce thickens and coats the chicken and vegetables.
7. Step 7: Garnish with 2 sliced scallions and serve immediately over steamed rice or noodles.