Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic
Craving a quick, flavor-packed dinner? This Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic is your answer. After making this countless times, I’ve perfected the balance of sweet and spicy, ensuring every bite is bursting with flavor. The crispy chicken and tender peppers make this dish a family favorite. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Garlic Chili Oil Noodles Recipe for Quick Dinner and Easy Aloo Keema Recipe with Ground Meat and Potatoes.
Why This Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic Is Pure Comfort
- Perfect balance of sweet and spicy
- Crispy chicken and tender peppers
- Ready in just 20 minutes
- Better than takeout
What You'll Need for Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Bell peppers
- Garlic
- Brown sugar
- Soy sauce
- Honey
- Cornstarch
- Red pepper flakes
- Vegetable oil
- Garlic powder
- Onion powder
- Salt
- Pepper
- Red pepper flakes
- Optional: Green onions
- Optional: Sesame seeds
- Optional: Sriracha
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs or tofu.
- Bell peppers: I prefer a mix of colors for added visual appeal.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Bamboo Cutting Board — Durable and gentle on knives for precise cuts. → See on Amazon
How to Make Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic
- Prepare the chicken: Slice chicken into thin strips. Season with garlic powder, onion powder, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and crispy. Remove from skillet and set aside.
- Cook the peppers: In the same skillet, add sliced bell peppers. Cook until tender and slightly charred. Remove from skillet and set aside.
- Make the sauce: In a small bowl, mix together soy sauce, honey, brown sugar, cornstarch, and red pepper flakes. Set aside.
- Combine and serve: Add the cooked chicken and peppers back to the skillet. Pour the sauce over the chicken and peppers. Stir until the sauce thickens. Serve hot, garnished with green onions and sesame seeds. Enjoy!
Cook's Tips for Perfect Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic
- Common mistake and fix: Don't overcook the chicken. It will become tough. Remove it from the skillet as soon as it's cooked through and browned.
- Pro tip: For a spicier stir fry, add more red pepper flakes or a dash of Sriracha to the sauce.
- Pro tip: To make this dish gluten-free, use tamari instead of soy sauce.
- Pro tip: For a healthier version, use chicken breasts instead of thighs and reduce the amount of oil used.
Storing & Reheating Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can slice the chicken and prepare the sauce up to a day ahead. Store separately in the fridge.
Freezing Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic
Freeze cooked chicken and peppers separately for up to 2 months. Thaw and reheat in the skillet before adding the sauce.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker cooking time, use a pre-sliced bag of bell peppers.
- Best substitution: If you don't have brown sugar, you can use maple syrup or agave nectar instead.
- Make-ahead: This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.
- Scaling: This recipe serves 4. To double the recipe, simply double the ingredients.
- Troubleshooting: If the sauce isn't thickening, try cooking it a little longer or adding a bit more cornstarch mixed with water.
Want to level up this recipe?
Instant Read Meat Thermometer — Ensures perfectly cooked, tender chicken every time. → Check price on Amazon
Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Bell peppers
- Garlic
- Brown sugar
- Soy sauce
- Honey
- Cornstarch
- Red pepper flakes
- Vegetable oil
Seasonings
- Garlic powder
- Onion powder
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Green onions
- Sesame seeds
- Sriracha
Instructions
- Prepare the chicken: Slice chicken into thin strips. Season with garlic powder, onion powder, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and crispy. Remove from skillet and set aside.
- Cook the peppers: In the same skillet, add sliced bell peppers. Cook until tender and slightly charred. Remove from skillet and set aside.
- Make the sauce: In a small bowl, mix together soy sauce, honey, brown sugar, cornstarch, and red pepper flakes. Set aside.
- Combine and serve: Add the cooked chicken and peppers back to the skillet. Pour the sauce over the chicken and peppers. Stir until the sauce thickens. Serve hot, garnished with green onions and sesame seeds. Enjoy!
Notes
- Chef tip: For a quicker cooking time, use a pre-sliced bag of bell peppers.
- Best substitution: If you don't have brown sugar, you can use maple syrup or agave nectar instead.
- Make-ahead: This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.
- Scaling: This recipe serves 4. To double the recipe, simply double the ingredients.
- Troubleshooting: If the sauce isn't thickening, try cooking it a little longer or adding a bit more cornstarch mixed with water.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and peppers separately for up to 2 months. Thaw and reheat in the skillet before adding the sauce.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: You can slice the chicken and prepare the sauce up to a day ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 25g
- Fiber: 2g
- Sugar: 15g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic FAQs
While it's best enjoyed fresh, you can slice the chicken and prepare the sauce up to a day ahead. Store separately in the fridge.
Overcooking the chicken can make it dry. Remove it from the skillet as soon as it's cooked through and browned.
Yes, you can cook the chicken in the air fryer at 400°F (200°C) for 10-12 minutes, then proceed with the recipe as written.
You can use maple syrup or agave nectar instead of brown sugar.
Yes, you can freeze cooked chicken and peppers separately for up to 2 months. Thaw and reheat in the skillet before adding the sauce.
A Warm Final Note
I can’t wait for you to try Easy Spicy Sweet Chicken Stir Fry with Bell Peppers and Garlic and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
