Skip to Content

Chicken and Pepper Stir-Fry

This is a simple Chicken and Pepper Stir-Fry that’s made with a homemade stir-fry sauce. Feel free to throw in any extra veggies you need to use up, this recipe is easy to adapt!

Chicken and pepper stir fry over rice on a white plate.

Creating This Simple Chicken Stir-Fry

This chicken, peppers, and onions stir-fry started out as a friend’s recipe that I’ve been wanting to try, but I didn’t have celery (which the recipe called for) so I added red bell pepper and onion since I had that.

I also added some water to the sauce because it turned out too thick — I don’t know if I misread and added too much cornstarch or if I just don’t like sauce that thick. I also used sesame oil instead of peanut, since Logan is allergic to peanuts.

Regardless of all the changes, the homemade chicken stir-fry was really yummy! The chicken turned out super tender. I think slicing it thin and against the grain really helps with that.

I’ve never put nutmeg in stir-fry, but the flavor was really good.

Chicken and Pepper Stir-Fry Ingredients

This chicken bell pepper stir-fry is made with a homemade stir-fry sauce. The sauce uses the following ingredients:

  • Soy sauce
  • Rice wine vinegar
  • Ground ginger
  • Cornstarch
  • Honey
  • Ground nutmeg

And for the simple chicken stir-fry itself, you’ll need:

  • Sesame oil
  • Water
  • Chicken breast
  • Spinach
  • Bell pepper
  • Onion

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Chicken and Pepper Stir-Fry

This homemade chicken stir-fry requires very little hands-on prep work, which I love! Here’s how it comes together:

  1. Cut the chicken into small pieces.
  2. Whisk together the homemade stir-fry sauce and add the chicken. Squeeze out air if using a ziplock or cover bowl with plastic wrap.
  3. Refrigerate at least 1 hour (I admit, I didn’t refrigerate it at all – I just let it sit on the counter to marinate while I chopped the veggies and got the rice started).
  4. Heat a nonstick skillet or wok on high until a drop of water sizzles.
  5. Add oil and swirl to coat pan, add bell pepper and onion and stir fry till tender-crisp. Set aside.
  6. Add the chicken with the marinade to pan. Stir-fry until the chicken is cooked through and the marinade is bubbling.
  7. Add the spinach to the pan and cook until it’s wilted.
  8. Return pepper and onion and stir to combine.

Can This Recipe Be Prepped in Advance?

Yes, the stir-fry sauce can be whisked together up to 3 days in advance.

The chicken can be sliced 48 hours ahead of time, and it can be left in the marinade up to 6 hours (don’t do longer than that, otherwise the acidic marinade will make the chicken rubbery).

The veggies can all be chopped ahead of time too. If serving over rice, you can cook it beforehand and reheat it just before eating.

Can This Recipe Be Made Vegetarian?

Yes, very easily! Simply omit the chicken and add extra veggies. Or, marinate firm tofu in the stir-fry sauce.

Tips for the Best Chicken Stir-Fry

  • The chicken and bell pepper stir-fry recipe says to marinate the chicken for 1 hour in the stir-fry sauce. I’ll admit, I didn’t do that. Consider the marinating time optional!
  • Make sure you slice the chicken thinly and against the grain. That will give you the best texture to go with this amazing sauce.
  • I made this recipe as a chicken, peppers, and onions stir-fry but you’re welcome to throw in any veggies you need to use up. The stir-fry sauce pairs well with just about any vegetable!

More Easy Asian Dinners:

I have lots of Asian-inspired recipes on my site. Here are a few of my favorites!

This Banh Mi Lettuce Wrap Recipe is a healthier, low-carb, gluten-free version of the classic Banh Mi Sandwich Recipe.

This Orange Marmalade Chicken is a sweet and spicy simple Asian-inspired chicken recipe for dinner. Serve it with rice or quinoa and a side of your favorite veggies.

Wondering what to make with ground chicken? Make these easy Ground Chicken Lettuce Wraps! These will become one of your family’s favorite recipes in no time. 

This is a simple and quick recipe for Vietnamese Noodle Soup with Beef. Contains snow peas, shiitake mushrooms, basil, cilantro, beef, noodles, and broth.

These Sesame Noodles are quick and easy to prepare, but are packed with Asian-inspired flavors!

Did you love this post?
Sign up for Good Life Eats email updates and never miss another update!

Chicken and pepper stir fry over rice on a white plate.

Chicken and Pepper Stir Fry

Yield: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Total Time: 1 hour 30 minutes

This is a simple Chicken and Pepper Stir-Fry that's made with a homemade stir-fry sauce. Feel free to throw in any extra veggies you need to use up, this recipe is easy to adapt!

Ingredients

Stir-Fry Sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 2 teaspoo honey
  • 1/2 teaspoon nutmeg

Stir-Fry

  • 1 tablespoon sesame oil
  • 1/4 cup water
  • 1 boneless, skinless chicken breast
  • 5 oz. baby spinach, roughly sliced
  • 1 red bell pepper, sliced thin
  • 1/2 of a yellow onion, sliced thin

Instructions

  1. Cut chicken into small pieces, slicing it against the grain.
  2. Combine soy sauce, cornstarch, vinegar, honey, ginger, and nutmeg in a bowl or ziplock bag; add chicken. Squeeze out air if using a ziplock or cover bowl with plastic wrap.
  3. Refrigerate at least 1 hour, if possible (this step is optional).
  4. Heat a nonstick skillet or wok on high until a drop of water sizzles.
  5. Add oil and swirl to coat pan, add bell pepper and onion and stir fry till tender-crisp. Set aside.
  6. Add chicken with marinade to pan and more oil, if necessary. Stir fry until chicken is cooked through and marinade is bubbling, about 6 minutes.
  7. Add spinach to pan and stir fry until spinach is wilted.
  8. Return pepper and onion and stir to combine.
  9. Serve over rice.

Notes

Marinating time: I admit, I didn’t refrigerate the chicken in the marinade at all – I just let it sit on the counter to marinate while I chopped the veggies and got the rice started. If possible, marinate the chicken for up to 1 hour.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 277Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 51mgSodium 1857mgCarbohydrates 24gFiber 3gSugar 10gProtein 24g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Previous
Veggie Quesadillas
Next
Easy Orange Chocolate Chip Muffin Recipe
Skip to Recipe