Chicken and Pepper Stir Fry (Quick & Easy Recipe)

Name: Quick Chicken and Pepper Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 large bell peppers (any color), sliced; 1 medium yellow onion, sliced; 1/4 cup low-sodium soy sauce (or tamari), divided; 2 tbsp honey; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tbsp + 1 tsp cornstarch, divided; 2 tbsp avocado oil (or other high-heat oil), divided; Sliced green onions and sesame seeds for garnish

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Hi there! I’m Karen. With over a decade of developing family-friendly recipes right here in my Virginia kitchen, this is my absolute foolproof method for a chicken stir-fry that’s faster, fresher, and way tastier than takeout.

A close-up of a white bowl filled with homemade chicken and pepper stir fry served over fluffy rice, with chopsticks lifting a piece of chicken. — There’s nothing better than a 30-minute meal that tastes better than takeout!

This quick chicken and pepper stir fry combines tender chicken and crisp bell peppers in a savory garlic-ginger sauce, all ready in under 30 minutes for a perfect, easy weeknight meal that your whole family will love.

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Key Takeaways

This easy chicken and pepper stir fry is your new secret weapon for hectic weeknights. It’s a complete one-pan meal that hits all the right notes: savory, a little sweet, and packed with colorful, crisp veggies. Forget waiting for delivery; you can have this beautiful, healthy dish on the table in less time than it takes to find your wallet. The simple sauce is made from pantry staples, making this recipe as convenient as it is delicious.

Faster Than Takeout: From prep to plate in under 30 minutes.
Simple, Flavorful Sauce: Uses common pantry ingredients you already have.
Versatile & Forgiving: Easily swap veggies or adjust the spice to your liking.
One-Pan Wonder: It’s a true one-pot chicken dinner, which makes for minimal cleanup, and that’s always a win in my book!

Why You’ll Love This Chicken and Pepper Stir Fry

Honestly, this dish just makes me happy. It’s the vibrant colors, the sizzle in the pan, and the way the whole house fills with the smell of garlic and ginger. It’s comfort food that feels fresh and energetic.

You’ll love:

The Irresistible Sauce: A perfect balance of salty soy sauce, tangy rice vinegar, and a touch of honey for sweetness. It coats every single bite!
Tender, Juicy Chicken: My simple trick ensures the chicken stays moist and tender, never dry or tough.
Vibrant, Crisp-Tender Peppers: They keep a slight bite, adding a satisfying texture and freshness to the dish.
The Amazing Aromatics: That moment when the fresh garlic and ginger hit the hot oil… it’s heavenly!
That “Better Than Takeout” Feeling: If you love quick and flavorful chicken meals, you’ll also adore my Grilled California Avocado Chicken.
Packed with Protein and Veggies: This meal is a powerhouse of nutrients to keep you feeling great.

From Busy Nights to a Kitchen Staple

On those chaotic Tuesday nights—you know the ones, with homework, after-school activities, and a general feeling of being pulled in a million directions—the temptation to grab takeout is real. For years, our local Chinese restaurant was my go-to. But I always felt a little guilty afterward, knowing it was often loaded with salt and oil. I wanted that same satisfying flavor but made with fresh, simple ingredients I could control.

So, I started experimenting. This chicken and pepper stir fry is the result of that mission. It started as a “use-what’s-in-the-fridge” meal and quickly became a family-favorite, requested at least once a week. It’s right up there with our family’s favorite Ground Beef Zucchini Casserole as a meal that disappears fast.

Ingredients for Chicken and Pepper Stir Fry

Starting with fresh, simple ingredients is the key to the best homemade stir-fry!

The beauty of this recipe is its simplicity. No strange or hard-to-find ingredients here!

Ingredient	Notes / Substitutes
Chicken Breast	Boneless, skinless. Can substitute with chicken thighs for more flavor.
Bell Peppers	I love a mix of red and yellow for color! Feel free to add other quick-cooking veggies like zucchini. For a simple side, you could even make my Easy Baked Zucchini.
Yellow Onion	Adds a savory base. A white onion or shallots work too.
Low-Sodium Soy Sauce	The base of our sauce. Use Tamari or coconut aminos for a gluten-free version.
Honey	Adds a touch of sweetness. Maple syrup or brown sugar are great substitutes.
Rice Vinegar	For that bright, tangy note. Don’t skip this!
Toasted Sesame Oil	A little goes a long way for that classic nutty, aromatic finish.
Fresh Garlic & Ginger	The heart of the flavor! Please use fresh if you can; it makes a huge difference.
Cornstarch	Used to tenderize the chicken and thicken the sauce into a beautiful glaze.
Avocado Oil	Or another high-smoke-point oil like canola or grapeseed oil.

Equipment Needed

A Large Skillet or Wok: A wok is traditional, but any large skillet (12-inch is ideal) will work perfectly. The key is to have enough surface area so you don’t steam the ingredients.
Sharp Knife & Cutting Board: For prepping your chicken and veggies.
Small Bowl or Liquid Measuring Cup: For mixing the stir-fry sauce.
Spatula or Tongs: For stir-frying.

How to Make Chicken and Pepper Stir Fry Step-by-Step

A collage of four images showing the steps to make chicken and pepper stir fry: coating chicken in slurry, stir-frying peppers and onions, heating oil in a wok, and tossing all ingredients with sauce — This recipe comes together so fast! Here’s a quick look at how easy it is to make at home.

This comes together so fast, so I highly recommend having all your ingredients chopped and ready to go before you even turn on the stove. This is what chefs call mise en place, and it’s the secret to a stress-free stir-fry!

Tenderize the Chicken: In a medium bowl, toss the sliced chicken with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until it’s evenly coated. This simple step, called a slurry, creates a protective layer that keeps the chicken incredibly moist. Set it aside while you prep everything else.
Mix the Sauce: In a small bowl or liquid measuring cup, whisk together the remaining soy sauce, honey, rice vinegar, sesame oil, and the remaining 1 teaspoon of cornstarch. Set this aside.
Sauté the Veggies: Heat 1 tablespoon of oil in your wok or large skillet over medium-high heat until it shimmers. Add the sliced onions and bell peppers. Stir-fry for 3-4 minutes until they are crisp-tender (still have a little bite!). Transfer the veggies to a clean plate.
Cook the Chicken: Add the remaining tablespoon of oil to the hot skillet. Carefully place the chicken in a single layer. Let it cook, undisturbed, for 2-3 minutes until it’s golden brown on the bottom. Then, stir-fry for another 2-3 minutes until it’s cooked through.
Add Aromatics: Add the minced garlic and ginger to the pan with the chicken. Cook for just 30-60 seconds, stirring constantly, until they are wonderfully fragrant. Be careful not to burn them!
Combine and Glaze: Pour the sauce over the chicken and return the cooked vegetables to the skillet. Stir everything together for 1-2 minutes, until the sauce thickens into a beautiful glaze that coats every single piece.
Serve Immediately: Garnish with sliced green onions or sesame seeds and serve hot.

Expert Tips for the Best Results

After making this dozens (maybe hundreds!) of times, I’ve learned a few things that guarantee success.

Don’t Crowd the Pan! This is the #1 rule of stir-frying. If you overcrowd the pan, your ingredients will steam instead of sear, and you’ll lose that delicious texture. Cook in batches if needed.
Get Your Pan HOT: A screaming hot pan is essential for getting a good, quick sear on the chicken and veggies. Let your oil get shimmery before adding any food.
Slice Chicken Thinly: Cut the chicken breast into thin, uniform pieces. This helps it cook quickly and evenly.
Unlock Ultimate Tenderness: The cornstarch slurry is a game-changer for tender chicken. It’s the same reason chains get such juicy results, which I dive into in my post explaining how Chick-fil-A makes their chicken so tender.

Quick and Easy Chicken and Pepper Stir Fry

What to Serve With Chicken and Pepper Stir Fry

This is a fantastic one-pan meal, but it’s even better when paired with something to soak up that amazing sauce.

Fluffy Rice: The classic choice for any stir-fry.
Brown Rice or Quinoa: For a whole-grain option with extra fiber.
Noodles: Lo mein or even spaghetti noodles would be delicious tossed in the sauce.
A Light Dessert: To round out the meal, a refreshing bowl of The Best Summer Peach Fruit Salad would be the perfect finish.

Storing and Reheating Tips

To Store: Let the stir-fry cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
To Reheat: For the best results, reheat the stir-fry in a skillet over medium heat with a splash of water or chicken broth until warmed through. This prevents the chicken from getting rubbery, which can happen in the microwave.

Nutrition Facts

Amount Per Serving
Calories: 465
Total Fat: 18g
Saturated Fat: 3g
Sodium: 650mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: 15g
Protein: 39g

Disclaimer: Nutrition information is estimated using an online calculator and may vary based on the specific ingredients and cooking methods used.

FAQs About Chicken and Pepper Stir Fry

How do you make stir-fry chicken tender?

The secret to a tender chicken and pepper stir fry is coating the sliced chicken in a cornstarch and soy sauce slurry before cooking. This creates a protective barrier that locks in moisture, keeping the chicken incredibly juicy and tender even when cooked over high heat.

Do I cook the chicken or peppers first in a stir fry?

For the best texture, cook the peppers and onions first, just until crisp-tender, then remove them from the pan. Next, cook the chicken until done. Combining everything at the end ensures your chicken and pepper stir fry has perfectly cooked chicken and vegetables that aren’t mushy.

What gives stir-fry its flavor?

The incredible flavor in this chicken and pepper stir fry comes from a balanced sauce and fresh aromatics. The combination of savory soy sauce, tangy rice vinegar, sweet honey, and nutty sesame oil, along with fresh garlic and ginger, creates a complex and delicious taste.

Can you make this stir fry with rice in the same pan?

While you can add cooked, leftover rice at the very end to heat it through, I don’t recommend cooking the rice in the same pan. For the best chicken and pepper stir fry, cook the rice separately and serve the stir-fry over it to preserve the distinct textures of each component.

Final Thoughts

I really hope this recipe becomes a staple in your kitchen, just like it is in mine. It’s proof that you don’t need a lot of time or fancy ingredients to make a meal that’s truly special.

If you make it, please leave a comment and a rating below—I love hearing from you! And for another fun weeknight idea, check out our amazing Garlic Parmesan Cheeseburger Bombs!

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