Craving a quick and flavorful dinner that doesn’t skimp on nutrition? Let me introduce you to one of my go-to weeknight meals: Chicken and Bell Pepper Stir Fry.

It’s a colorful, protein-packed dish loaded with tender chicken, crisp bell peppers, and a rich, savory sauce that brings everything together beautifully.

Whether you’re looking to meal prep for the week or just want something better than takeout, this easy stir fry recipe is your new best friend.

What I love most about this stir fry is its versatility — you can serve it over fluffy white rice, toss it into noodles, or enjoy it on its own. And with just a few pantry staples like soy sauce, garlic, and sesame oil, you can whip this up in under 30 minutes!

Ingredients List

Stir Fry Sauce

½ cup low-sodium soy sauce (plus more for serving)
2 tablespoons rice vinegar

2 tablespoons packed brown sugar
1 tablespoon sesame oil
1 tablespoon fresh ginger, minced or grated (or 1 tsp ground ginger)

1 garlic clove, minced or grated
2 tablespoons cornstarch

Stir Fry Base

2 sweet bell peppers (any color), cut into bite-size pieces

1½ lbs skinless, boneless chicken thighs or breasts, cut into ¾-inch pieces
3 tablespoons vegetable oil
½ cup water or low-sodium chicken broth

Kosher salt, to taste
Cooked white rice, for serving

Optional Garnishes

Sliced green onion

Toasted sesame seeds
Crushed red pepper flakes
Chopped peanuts or cashews

Chow mein noodles

Required Kitchen Tools

To make this stir fry fast, flavorful, and fuss-free, having the right kitchen tools can really help:

Large Nonstick or Cast-Iron Skillet / Wok: Essential for even heat distribution and that classic stir-fry sear.

Sharp Chef’s Knife: For effortlessly slicing chicken and chopping bell peppers.
Mixing Bowls: You’ll need a couple to prep and marinate your chicken and mix your sauce.
Whisk or Fork: Useful for blending your sauce and dissolving the cornstarch.

Tongs or Wooden Spoon: Helps toss everything together without bruising the veggies.

Marinating and Cooking the Chicken

Making the Stir Fry Sauce

First things first — let’s make that mouthwatering sauce that brings the whole dish together. In a small mixing bowl, I whisk together:

½ cup soy sauce

2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil

1 tablespoon fresh minced or grated ginger
1 minced garlic clove
2 tablespoons cornstarch

The cornstarch is key here — it not only thickens the sauce but gives it that velvety texture you want in every good stir fry. Once everything is combined, I set the sauce aside while I prep the chicken.

Prepping and Searing the Chicken

I like using boneless, skinless chicken thighs for extra flavor and tenderness, but chicken breasts work just as well if you prefer leaner meat. I cut the chicken into bite-sized, ¾-inch pieces and season lightly with kosher salt.

To cook the chicken, I heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until the oil is shimmering hot. Then, I add the chicken in a single layer — making sure not to overcrowd the pan — and sear it for about 3–4 minutes, letting it get nice and golden on the outside.

Once the chicken is mostly cooked through (no pink in the center), I transfer it to a clean plate and set it aside. We’ll finish cooking it with the peppers and sauce shortly for maximum flavor.

Cooking the Veggies and Combining Everything

Stir-Frying the Bell Peppers

With the chicken resting on the side, it’s time to add some color and crunch. I add 1 tablespoon of vegetable oil to the same skillet and toss in the bite-sized bell pepper pieces. Stir-frying the peppers over medium-high heat for about 3–4 minutes helps them soften just enough to stay crisp and vibrant, which adds a lovely texture contrast to the tender chicken.

Bringing It All Together

Once the peppers start to soften, I pour the chicken back into the pan. Then, I slowly whisk in ½ cup of water or low-sodium chicken broth to help loosen the sauce.

Next, I pour in the prepared stir fry sauce. The magic happens here — as you stir everything together, the cornstarch in the sauce thickens it up beautifully, coating every piece of chicken and pepper with glossy, flavorful goodness. This usually takes about 2-3 minutes on medium heat.

Finally, I taste the stir fry and add a pinch of kosher salt if needed, adjusting for your preferred balance of savory and sweet.

Serving, Garnishing, and Storage Tips

How to Serve

The easiest and most comforting way to enjoy this stir fry is over a bed of fluffy, steamed white rice. The rice soaks up the delicious sauce perfectly, making every bite a satisfying mix of textures and flavors. You can also try it with brown rice, quinoa, or even noodles for a twist.

Garnishing Ideas

To take your stir fry from good to restaurant-quality, I love adding fresh, crunchy garnishes. Here are some of my favorites:

Sliced green onions for a fresh, mild bite
Toasted sesame seeds to add nutty flavor and a little crunch

Chopped peanuts or cashews for extra texture and richness
Crushed red pepper flakes if you like a spicy kick
Crunchy chow mein noodles for a fun, unexpected crunch

Feel free to mix and match based on what you have on hand or your flavor preferences!

Storage Instructions

If you have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the stir fry in a skillet over medium heat or microwave until heated through. Avoid overheating to keep the chicken tender and the veggies crisp.

For longer storage, you can freeze the cooked stir fry in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.