This Pepper Chicken Stir-Fry is a quick and easy dish bursting with bold, savory-sweet flavor. It comes together in just 15 minutes, making it perfect for busy weeknights. With crisp-tender bell peppers, juicy chicken breast, and a garlicky sauce rich in soy, sesame, and a touch of heat from Sriracha, this stir-fry delivers a restaurant-quality meal right at home. Serve it over rice, noodles, or cauliflower rice for a complete and satisfying dinner.

Full Recipe: 

Ingredients

• 8 oz (225g) chicken breast, sliced into 1-inch pieces

• 1 teaspoon ground black pepper

• 2 tablespoons olive oil, divided

• 1 red bell pepper, cut into 1-inch cubes

• 1 green bell pepper, cut into 1-inch cubes

• 3 garlic cloves, minced

• ¼ cup brown sugar

• ½ cup low-sodium soy sauce

• 2 teaspoons sesame oil

• 1 teaspoon ground ginger

• 1 tablespoon Sriracha (or your favorite hot sauce)

• 1 tablespoon cornstarch

• 1 teaspoon toasted sesame seeds (for garnish)

Directions

1. Make the sauce: In a small bowl, whisk together garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch. Set aside.

2. Cook the peppers: In a skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the red and green bell peppers for about 2 minutes until crisp-tender. Remove from skillet and set aside.

3. Cook the chicken: Add remaining 1 tablespoon of olive oil to the skillet. Turn heat to high, then add chicken in a single layer. Sear each side, then reduce heat to medium-high and cook until chicken is fully cooked and browned.

4. Combine and finish: Add the sautéed peppers back into the skillet with the chicken. Pour in the stir-fry sauce and simmer for 1–2 minutes until thickened. If too thick, add a splash of water to loosen.

5. Garnish and serve: Sprinkle with toasted sesame seeds and chopped herbs if desired. Serve over rice, rice noodles, or cauliflower rice.

Nutrients (Estimated per serving — based on 4 servings)

• Calories: ~260 kcal

• Protein: ~22 g

• Carbohydrates: ~16 g

• Fat: ~13 g

• Saturated Fat: ~2 g

• Sugar: ~12 g

• Sodium: ~950 mg

• Fiber: ~2 g

• Cholesterol: ~55 mg

The Secret to Speed: Stir-Fry Simplicity

The brilliance of this stir-fry lies in its simplicity and speed. Stir-frying is a cooking method that relies on high heat and quick movement—perfect for tender proteins and vegetables that benefit from a fast sear. Because everything cooks so quickly, it’s important to prep your ingredients ahead of time and have them ready to go before you even heat the pan.

In this recipe, the chicken is cut into bite-sized pieces, which ensures even, fast cooking and allows the sauce to coat every piece thoroughly. The bell peppers are chopped into 1-inch cubes, allowing them to cook quickly while still maintaining a little crunch, preserving their fresh flavor and color.

From start to finish, this dish takes less time than ordering delivery—and it’s fresher, more customizable, and just as satisfying.

A Sauce That Balances Sweet, Savory, and Heat

The standout feature of this recipe is the stir-fry sauce, a beautifully balanced mix of:

• Low-sodium soy sauce: Provides depth, umami, and saltiness without overwhelming the dish.

• Brown sugar: Adds sweetness and helps the sauce caramelize slightly as it thickens.

• Garlic and ground ginger: Bring warmth and aroma, enhancing the savory notes.

• Sriracha: Offers a gentle but noticeable heat. You can adjust the amount to your spice preference.

• Sesame oil: Delivers nutty, toasty richness and that unmistakable stir-fry fragrance.

• Cornstarch: Thickens the sauce just enough to coat the chicken and vegetables, giving it that glossy, restaurant-style finish.

This sauce comes together in seconds and transforms simple ingredients into a dish that feels gourmet. If you’re a fan of heat, feel free to dial up the Sriracha or add crushed red pepper flakes. Prefer it sweeter? Add an extra teaspoon of brown sugar. This sauce is incredibly versatile and forgiving.

Lean Protein and Colorful Veggies, Perfectly Paired

Chicken breast is a lean, high-protein base that’s easy to work with and absorbs flavor well. In this recipe, it’s seasoned with black pepper and seared until golden, giving it a flavorful crust before being tossed with the sauce.

Bell peppers not only bring color and crunch but also a subtle sweetness that complements the savory sauce and balances the heat. Using both red and green peppers adds visual appeal and flavor contrast. If you want to mix it up, you can also add sliced yellow bell peppers, snap peas, broccoli florets, or carrots for extra texture and nutrition.

Together, the chicken and peppers create a well-rounded, nutrient-dense base for any grain or noodle.

Perfect Over Rice, Noodles, or Low-Carb Options

One of the best things about Pepper Chicken Stir-Fry is how adaptable it is to your meal style. Classic pairings include:

• Steamed jasmine or basmati rice: A traditional and comforting base that soaks up the sauce beautifully.

• Brown rice or quinoa: For a whole-grain, fiber-rich option.

• Rice noodles or soba noodles: Great for a heartier meal with a twist.

• Cauliflower rice or zoodles: For a low-carb, keto-friendly version.

This flexibility makes it easy to fit into a variety of eating preferences or dietary goals.

A Healthy Take on Takeout

With about 260 calories per serving, this pepper chicken stir-fry is a satisfying meal that doesn’t go overboard. It delivers 22 grams of protein, making it filling enough on its own, especially when paired with a fiber-rich side. With only 16 grams of carbohydrates and plenty of fresh vegetables, it also fits into moderate-carb or lower-carb lifestyles.

The use of olive oil and lean chicken keeps the fat content moderate while still delivering flavor. And because you control the ingredients, it’s easy to tweak the sodium, sugar, or heat levels to suit your preferences—unlike takeout options, which can be overly salty or heavy.

For even healthier versions, use reduced-sodium soy sauce, swap brown sugar for coconut sugar or honey, and choose grilled chicken if you’re watching fat content more strictly.

Ideal for Meal Prep and Quick Reheating

Pepper chicken stir-fry is a meal-prepper’s dream. It holds up well in the refrigerator for up to three days and reheats beautifully in the microwave or on the stovetop with a splash of water to loosen the sauce.

Pack it with rice or noodles in individual containers and you’ve got a complete, well-balanced lunch or dinner that’s ready to go. You can even double the batch and freeze portions for up to a month—just skip the final garnishes until reheating.

Tips for Success Every Time

To get the most out of this recipe, follow a few helpful tips:

• Prep all ingredients before you start cooking: Stir-frying is fast, so have everything chopped and ready.

• Use high heat: A hot skillet or wok helps you achieve that seared, caramelized flavor and prevents soggy vegetables.

• Don’t overcrowd the pan: Cook the chicken in a single layer for proper browning.

• Keep it moving: Stir and toss ingredients frequently to prevent burning and ensure even cooking.

• Customize freely: Add mushrooms, zucchini, baby corn, or even pineapple chunks to vary the flavor.

Conclusion

Pepper Chicken Stir-Fry is everything you want in a go-to dinner recipe—quick, flavorful, nutritious, and easy to customize. With juicy chicken, colorful peppers, and a sweet-savory sauce that clings to every bite, it tastes like a restaurant favorite but comes together faster than delivery. Whether you’re cooking for one or feeding the family, this stir-fry promises satisfaction without the stress. Keep it in your weekly rotation, and you’ll always have a reliable, delicious meal up your sleeve.