Spicy Chicken Stir Fry with Bell Peppers and Rice
Tender chicken strips tossed in a bold, spicy garlic-soy sauce with crisp bell peppers, onions, and fragrant jasmine rice. It’s a quick, one-pan meal that delivers sweet, spicy, and savory flavors in perfect harmony — with a touch of Mediterranean-style balance from olive oil and fresh herbs.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 2–3
Ingredients
For the Chicken Marinade
2 chicken breasts, thinly sliced
1 tbsp soy sauce
½ tbsp olive oil
½ tsp chili flakes
1 clove garlic, minced
½ tsp black pepper
For the Stir Fry
1 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ onion, sliced
2 cloves garlic, minced
1 tsp grated ginger
1 small chili
For the Sauce
2 tbsp soy sauce
1 tbsp rice vinegar or lemon juice
1 tbsp honey or maple syrup
1 tbsp tomato paste or chili sauce
½ tsp chili flakes or sriracha (to taste)
¼ cup chicken broth or water
1 tsp cornstarch (mixed with 1 tbsp water, optional for thickening)
For Serving
1 cup jasmine rice
Fresh cilantro or parsley, chopped
Sesame seeds
Lime wedges for squeezing
Instructions
1. Cook the Rice
Rinse jasmine rice until water runs clear.
Combine rice, 2 cups water, and a pinch of salt.
Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes.
Fluff and set aside.
2. Marinate the Chicken
In a bowl, mix soy sauce, olive oil, garlic, chili flakes, and black pepper.
Add sliced chicken, toss well, and let sit for 10–15 minutes while you prep the veggies.
3. Make the Stir Fry Sauce
Whisk together soy sauce, rice vinegar (or lemon juice), honey, tomato paste, chili flakes or sriracha, and chicken broth.
If you want a thicker sauce, stir in cornstarch mixture. Set aside.
4. Stir Fry Everything
Heat olive or sesame oil in a large skillet or wok over medium-high heat.
Add marinated chicken and stir-fry for 4–5 minutes, until golden and cooked through. Remove and set aside.
In the same pan, add a little more oil if needed.
Saute onion, bell peppers, garlic, and ginger for 3–4 minutes, until slightly tender but still crisp.
Return chicken to the pan.
Pour in the prepared sauce and toss well to coat everything evenly.
Simmer for 1–2 minutes until the sauce slightly thickens and coats the chicken and veggies.
5. Serve
Spoon fluffy jasmine rice into bowls.
Top with the spicy chicken stir fry.
Garnish with cilantro, sesame seeds, and a squeeze of lime.
Notes & Tips
Adjust spice level: use less chili for mild heat or add extra sriracha for a kick.
Add broccoli, zucchini, or snap peas for more veggies.
For extra Mediterranean flavor, drizzle a little olive oil and lemon before serving.
Leftovers keep well — store in the fridge up to 3 days and reheat in a skillet.
Nutritional Information
Calories: 520
Protein: 38 g
Carbs: 52 g
Fat: 15 g
Fiber: 4 g