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–+ servings
image of realistic top down mise en place shot showing sliced boneless skinless chicken breasts sliced red yellow orange green bell peppers peeled garlic cloves sliced onion bottle of cooking oil arranged on white marble kitchen counter with healthy clear glass bowls rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Spicy Chicken With Bell Peppers

A quick and flavorful stir-fry featuring tender chicken, colorful bell peppers, and a savory-sweet-spicy sauce. Ready in under 20 minutes for a perfect weeknight dinner that tastes like restaurant-quality food.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-inspired
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts cut into bite-sized cubes
Vegetables
  • 2 bell peppers (mix red and green) sliced into strips
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
Spicy Sauce
  • 3 tbsp soy sauce (low sodium)
  • 2 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1-2 tbsp sambal oelek or chili garlic sauce adjust to taste
  • 1/4 cup chicken broth
  • 1 tsp cornstarch plus 2 tsp water for slurry
Cooking
  • 2 tbsp cooking oil divided
Garnish
  • green onions sliced
  • toasted sesame seeds optional

Equipment

  • Wok or Large Skillet
  • cutting board,
  • Chef's Knife

Method
 

  1. Pat chicken dry with paper towels. Cut into uniform 1-inch bite-sized pieces. Season lightly with salt and pepper. Toss with 1 tsp cornstarch for velvety texture.
  2. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sambal oelek, and chicken broth. Adjust spice level to your preference.
  3. Heat wok or large skillet over medium-high heat. Add 1 tbsp oil and swirl to coat. Add chicken in a single layer, don't overcrowd. Cook undisturbed for 2-3 minutes until golden brown. Flip and cook another 2 minutes until cooked through. Remove chicken and set aside.
  4. In the same pan, add remaining oil if needed. Add onions and cook 1 minute. Add bell peppers and stir-fry 2-3 minutes until crisp-tender, retaining their crunch and color.
  5. Add minced garlic and ginger in the last 30 seconds, stirring constantly to prevent burning.
  6. Pour the sauce into the pan with vegetables. Let it bubble up. Mix 1 tsp cornstarch with 2 tsp water to create slurry. Add slurry if sauce looks too thin - it will thicken instantly into a glossy glaze.
  7. Return cooked chicken to the pan. Toss everything together until chicken and peppers are thoroughly coated. Heat together for 1 minute to reheat chicken.
  8. Remove from heat immediately. Top with sliced green onions and toasted sesame seeds if desired. Serve hot over rice or cauliflower rice.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 32gFat: 8gSaturated Fat: 1.5gCholesterol: 80mgSodium: 650mgPotassium: 650mgFiber: 3gSugar: 10gVitamin A: 12000IUVitamin C: 150mgCalcium: 40mgIron: 2.5mg

Notes

Customizable Heat: Adjust sambal oelek amount or add fresh chilies for more heat. Serve with hot sauce on the side for adults.
Low Carb Option: Use keto-friendly sweetener instead of brown sugar and serve over cauliflower rice.
Leftovers: This dish tastes even better the next day. Store in airtight container for up to 4 days in refrigerator.
Protein Swaps: Works great with shrimp, beef, or tofu as alternatives to chicken.
Gluten-Free: Use Tamari or Coconut Aminos instead of soy sauce.
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