Spicy Chicken With Bell Peppers hits that perfect balance of heat, sweetness, and savory flavor that tastes like takeout but feels homey and fresh. It works for busy weeknights, meal prep fans, and anyone who wants dinner on the table in about 30 minutes. I’ve cooked some version of this dish for years, and my kids now call it “the colorful chicken,” which feels like a solid endorsement.
Why You Should Try This Spicy Chicken With Bell Peppers
This spicy chicken recipe brings juicy strips of chicken, tender-crisp bell peppers, and a glossy, garlicky sauce with a kick of chili. You control the heat level, so it can go from mild tingle to full-on sweat towel situation.
You cook everything in one large skillet, so cleanup stays easy. The recipe uses simple pantry staples like soy sauce, chili sauce, and garlic, so you probably own half the ingredients already.
“This Spicy Chicken With Bell Peppers tastes like my favorite takeout, but cleaner, brighter, and faster to make at home. ★★★★★”
Ingredients You’ll Need
Chicken and Marinade
- 1 ½ pounds boneless skinless chicken breasts, thinly sliced
- You can use chicken thighs if you like richer flavor and extra juiciness.
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- Use low sodium if you watch salt.
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar or apple cider vinegar
Vegetables
- 1 large red bell pepper, sliced into thin strips
- 1 large yellow bell pepper, sliced into thin strips
- 1 large green bell pepper, sliced into thin strips
- 1 small red onion, thinly sliced
- 3 to 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut.
Spicy Sauce
- 3 tablespoons soy sauce
- 2 tablespoons water or chicken broth
- 1 ½ tablespoons chili garlic sauce or sambal oelek
- Use sriracha if that is what you have. Start with 1 tablespoon and adjust.
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
- Optional: ½ teaspoon crushed red pepper flakes for extra heat
For Cooking and Garnish
- 2 tablespoons neutral oil, divided
- Use avocado, canola, or vegetable oil.
- 2 green onions, thinly sliced
- Sesame seeds, for topping
- Lime wedges, for serving
Equipment
- Large skillet or wok
- Cutting board and sharp knife
- Small mixing bowls
- Whisk or fork for mixing sauce
- Tongs or spatula
Tips & Tricks
- Slice the chicken thin and across the grain so it cooks quickly and stays tender.
- Pat the chicken dry before marinating so the cornstarch sticks well and browns nicely.
- Keep the pan hot and avoid crowding so the chicken sears instead of steaming.
- Stir the sauce again before you pour it in because cornstarch settles at the bottom.
- Cook bell peppers until tender-crisp so they keep color and a bit of bite.
- Taste the sauce at the end and adjust with honey for sweetness or chili sauce for more heat.
- Use pre-sliced bell peppers from the produce section if you want to save prep time.
- Serve over leftover rice from the fridge to turn this into a true weeknight hero.
How to Make Spicy Chicken With Bell Peppers
Step 1: Prep and Marinate the Chicken
Slice the chicken into thin strips about ¼ inch thick. Add the chicken to a bowl with soy sauce, cornstarch, sesame oil, and vinegar. Toss until the chicken looks evenly coated and let it sit while you prep the vegetables.
Step 2: Slice the Vegetables
Slice the bell peppers into thin strips and keep them roughly the same size so they cook evenly. Slice the red onion thinly as well. Mince the garlic and ginger and set them aside in a small pile.
Step 3: Mix the Spicy Sauce
In a small bowl, whisk together soy sauce, water or broth, chili garlic sauce, honey, rice vinegar, cornstarch, and black pepper. Add red pepper flakes if you want more heat. Taste a tiny bit and adjust sweetness or spice to your liking.
Step 4: Sear the Chicken
Heat 1 tablespoon of oil in a large skillet over medium high heat. Add half the chicken in a single layer and cook 2 to 3 minutes per side until the edges brown and the center turns opaque. Transfer the chicken to a plate, add the second half, and repeat with the remaining oil.
Step 5: Cook the Vegetables
In the same skillet, add the onion and bell peppers. Cook 3 to 4 minutes, stirring often, until they soften slightly but still feel crisp. Add the garlic and ginger and cook 30 seconds until they smell fragrant.
Step 6: Combine Chicken and Sauce
Return the cooked chicken and any juices to the skillet with the vegetables. Stir the sauce again, then pour it into the pan. Toss everything together and cook 2 to 3 minutes until the sauce thickens and coats the chicken and peppers.
Step 7: Finish and Serve
Turn off the heat and sprinkle in the green onions and sesame seeds. Squeeze a little lime juice over the top for brightness. Serve the spicy chicken with bell peppers over rice, quinoa, or cauliflower rice and add extra chili sauce on the side if you like more kick.
What to Serve with Spicy Chicken With Bell Peppers
Serve this spicy chicken with bell peppers over steamed jasmine rice, brown rice, or fluffy white rice for a classic combo. You can pair it with simple sides like steamed broccoli, roasted green beans, or a crunchy cucumber salad. If you want a lighter meal, spoon it over mixed greens and turn it into a warm salad bowl. A cold drink like iced green tea, citrus water, or sparkling water with lime balances the heat nicely.
Storage Options
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently in a skillet over medium heat with a splash of water until hot, then taste and add a bit of soy sauce if needed.
- You can freeze portions in freezer-safe containers for up to 2 months.
- Thaw overnight in the fridge and reheat on the stove or in the microwave, stirring halfway so the sauce heats evenly.
Spicy Chicken With Bell Peppers
Ingredients
Instructions
- Slice the chicken into thin strips about 1/4 inch thick. Add the chicken to a bowl with soy sauce, cornstarch, sesame oil, and vinegar. Toss until evenly coated and let it sit while you prep the vegetables.
- Slice the red, yellow, and green bell peppers into thin strips of similar size. Thinly slice the red onion. Mince the garlic and ginger and set aside.
- In a small bowl, whisk together soy sauce, water or broth, chili garlic sauce, honey, rice vinegar, cornstarch, and black pepper. Add crushed red pepper flakes if you want extra heat. Taste a small amount and adjust sweetness or spice to your liking.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half the chicken in a single layer and cook 2 to 3 minutes per side, until browned on the edges and opaque in the center. Transfer to a plate. Add the remaining oil and repeat with the rest of the chicken.
- In the same skillet, add the sliced onion and bell peppers. Cook for 3 to 4 minutes, stirring often, until slightly softened but still crisp. Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
- Return the cooked chicken and any accumulated juices to the skillet. Stir the sauce again to redistribute the cornstarch, then pour it into the pan. Toss everything together and cook for 2 to 3 minutes, until the sauce thickens and coats the chicken and peppers.
- Turn off the heat and sprinkle in the green onions and sesame seeds. Squeeze a little lime juice over the top. Serve the spicy chicken with bell peppers over rice, quinoa, or cauliflower rice, with extra chili sauce on the side if desired.
Notes
Approximate per serving (4 servings, without rice): 320 calories; fat 14 g; saturated fat 2 g; carbohydrates 19 g; fiber 3 g; sugars 11 g; protein 29 g; sodium 980 mg. Values will vary based on brands, exact ingredient amounts, and portion size.
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