Stir-Fry Chicken with Bell Peppers and Snap Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant weeknight dinner featuring tender chicken, crisp vegetables, and a tangy-savory sauce that comes together in under 25 minutes. This american-inspired quick meals (gluten-free) ready in about 45 minutes pairs boneless skinless chicken thighs, soy sauce, rice wine vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.5 (8 ratings) Prep: 20 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine chicken thighs, 1 tablespoon soy sauce, rice wine vinegar, and cornstarch; toss to coat evenly and marinate for 15 minutes.
  2. Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add marinated chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through; transfer to a plate.
  3. Step 3: Add remaining 1 tablespoon vegetable oil to the skillet, then add sliced bell peppers, snap peas, minced garlic, and red pepper flakes. Stir-fry for 3-4 minutes until vegetables are crisp-tender and fragrant.
  4. Step 4: Return cooked chicken to the skillet, add 2 tablespoons water, and toss to combine. Cook for 1 more minute until sauce thickens slightly.
  5. Step 5: Serve over cooked rice, garnished with sesame seeds.

Frequently asked questions

How long does Stir-Fry Chicken with Bell Peppers and Snap Peas take to make?

Total time is about 45 minutes (20 min prep + 25 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-Fry Chicken with Bell Peppers and Snap Peas?

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 soy sauce from drying out.

Can I substitute ingredients in Stir-Fry Chicken with Bell Peppers and Snap Peas?

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-Fry Chicken with Bell Peppers and Snap Peas 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-Fry Chicken with Bell Peppers and Snap Peas gluten-free?

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

What others are saying

Related recipes