Spicy Chicken & Bell Pepper Stir-Fry with Steamed Rice
Description
This Spicy Chicken & Bell Pepper Stir-Fry is a bold, colorful, and flavor-packed meal that comes together in under 40 minutes. Juicy chicken strips are seared with crisp bell peppers and tossed in a fiery garlic-chili sauce that balances heat, sweetness, and umami. Served over fluffy steamed rice, it’s perfect for weeknight dinners, meal prep, or quick family meals. You can easily adjust the spice level to your taste!
Time & Servings
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: ~35 minutes
Servings: 2–3
Calories per Serving: ~520–560 kcal
Ingredients
For the Chicken Stir-Fry
2 chicken breasts, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, sliced
2 tbsp vegetable or sesame oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2–3 dried red chilies or 1–2 tsp chili flakes (adjust to taste)
For the Spicy Stir-Fry Sauce
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sriracha or chili garlic sauce
1 tbsp honey or brown sugar
1 tbsp rice vinegar or lemon juice
1 tsp cornstarch + 2 tbsp water (slurry)
For the Steamed Rice
1 cup basmati or jasmine rice
2 cups water
½ tsp salt
Optional Garnish
Sliced green onions
Toasted sesame seeds
Fresh coriander
Step-by-Step Cooking Instructions
Cook the Rice
Rinse rice until water runs clear.
Add to pot with water and salt.
Bring to boil, cover, and simmer on low for 12–15 minutes.
Fluff and keep warm.
Prepare the Sauce
Mix together in a small bowl:
Soy sauce
Oyster sauce
Sriracha
Honey
Vinegar
Cornstarch slurry
Set aside.
Sear the Chicken
Heat 1 tbsp oil in a large pan or wok on high heat.
Add chicken and stir-fry 3–4 minutes until golden and cooked through.
Remove and set aside.
Stir-Fry the Vegetables
Add remaining oil to the same pan.
Add onion, garlic, ginger, and dried chilies.
Stir-fry 30–60 seconds until fragrant.
Add all bell peppers and cook 3–4 minutes until slightly crisp.
Combine & Sauce
Return chicken to the pan.
Pour in the spicy sauce.
Stir continuously 2–3 minutes until glossy and thick.
Serve
Spoon spicy chicken stir-fry over warm steamed rice. Garnish and enjoy!
Pro Tips
Cut chicken against the grain for extra tenderness.
Use a hot pan to avoid soggy vegetables.
Add a splash of water if the sauce thickens too fast.
Variations
Extra Spicy: Add fresh green chilies or chili oil
Low-Carb: Serve with cauliflower rice
Veggie Version: Replace chicken with tofu or mushrooms
Sweet & Spicy: Add 1 extra tbsp honey
Frequently Asked Questions (Q&A)
Q1: Can I use chicken thighs instead of breast?
Yes! Thighs are juicier and work perfectly for stir-fries.
Q2:How do I reduce the spice level?
Use less chili sauce and skip dried chilies.
Q3: Can I make this ahead for meal prep?
Absolutely! It stores well for 3–4 days in the fridge.
Q4: What oil is best for stir-frying?
Vegetable, peanut, or sesame oil works best due to high smoke points.
Q5: Can I freeze it?
Yes, but bell peppers may soften after thawing. Freeze up to 1 month.