This Spicy Chicken & Pepper Stir-Fry is the perfect balance of heat, freshness, and savory flavor. Tender chicken breast is cooked until golden, then tossed with vibrant bell peppers, whole mushrooms, garlic, and a bold sriracha–soy glaze. It’s fast, colorful, and packed with protein — ideal for weeknight dinners, meal prep, or anyone who wants a healthier dish without sacrificing bold flavor. With minimal ingredients and maximum taste, this one-pan meal is a reliable go-to for busy days.

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Ingredients

Chicken & Vegetables

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

• 2 tablespoons olive oil

• 1 red bell pepper, sliced thin

• 1 yellow bell pepper, sliced thin

• 1 cup whole mushrooms, cleaned

• 3 cloves garlic, minced

Sauce & Seasoning

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon sriracha

• 1 teaspoon ground ginger

• Salt and pepper to taste

Optional Garnishes

• Sesame seeds

• Chopped green onions

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Step-by-Step Instructions

1. Cook the Chicken

Heat 1 tablespoon olive oil in a black skillet or wok over medium-high heat.
Add the chicken pieces. Season with salt and pepper.
Cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through.
Transfer the chicken to a plate and set aside.

2. Sauté the Aromatics

In the same pan, add the remaining 1 tablespoon olive oil.
Add minced garlic and sauté for 30 seconds, just until fragrant — avoid browning.

3. Stir-Fry the Vegetables

Add the sliced bell peppers and whole mushrooms.
Cook for 4–5 minutes, stirring often, until the vegetables are tender-crisp and lightly caramelized.

4. Add the Sauce

Return the cooked chicken to the pan.
Add:

• Soy sauce

• Sriracha

• Ground ginger

Toss everything together so the chicken and vegetables are evenly coated.
Cook for 2–3 minutes, allowing the sauce to thicken and turn glossy.

5. Serve

Serve hot. Garnish with sesame seeds or green onions if desired.

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Tips & Variations

Adjust the Heat

• For a milder version, use less sriracha or swap for a mild chili sauce.

• For extra spice, add chili flakes, chili paste, or a drizzle of chili oil.

Add More Veggies

Great additions include:

• Broccoli

• Snap peas

• Carrots

• Baby corn

• Zucchini

Sweeten the Sauce

For a sweet-spicy balance, add 1 teaspoon honey or a sugar substitute.

Make It Vegetarian

Replace chicken with:

• Firm tofu (pan-seared)

• Tempeh

• Mushrooms as the main protein

Meal Prep Friendly

Stores well for up to 3 days in the refrigerator.

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Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days.

• Reheat: Warm in a skillet over medium heat or in the microwave. Add a splash of water if needed to loosen the sauce.

• Freezing: Not ideal — peppers may soften too much on thawing.

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Pairings

Sides

• Jasmine rice

• Brown rice

• Garlic noodles

• Cauliflower rice (low-carb option)

Salads

• Cucumber salad

• Asian sesame slaw

• Simple green salad with lemon dressing

Wine Pairing

• A crisp Riesling or Sauvignon Blanc balances the spice perfectly.

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Quick Info

• Prep Time: 10 minutes

• Cook Time: 12–15 minutes

• Total Time: 20–25 minutes

• Servings: 3–4

• Cuisine: Asian-inspired

• Method: Stir-fry / One-pan