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Chicken & Sweet Pepper Stir-Fry

Busy weeknights were made for our quick and easy stir-fry starring chicken and sweet peppers in a tangy sauce. Add a side of steamed rice and dinner is done.

Servings: 4
Total Time: 25m
Prep Time: 10m
Cooking Time: 15m
Chicken & Sweet Pepper Stir-Fry


  • 2 tablespoons olive oil 
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  •  1 pound boneless, skinless chicken breast, cut into small pieces
  •  Salt and pepper
  • 1/2 pound mini sweet peppers, seeded and sliced
  •  3 tablespoons brown sugar 
  • 2 teaspoons cornstarch 
  • 2 tablespoons fresh lemon juice 
  • Zest of 1 lemon 
  • 1 tablespoon honey mustard 
  • 2 teaspoons low-sodium soy sauce 
  • Handful of fresh cilantro 
  • Steamed rice, for serving

Preparation Instructions

  1. Sauté the aromatics—Heat olive oil in a sauté pan or deep skillet over medium-high heat. Add onion and cook for about 2 minutes or until soft. Add garlic and sauté for another minute or two, stirring constantly.
  2. Stir-fry the chicken and peppers—Season chicken with salt and pepper. Add to pan along with peppers and cook, stirring occasionally, until peppers are soft and chicken is cooked through, about 6 to 7 minutes.
  3.  Make the sauce—In a small bowl, stir together brown sugar, cornstarch, lemon juice, zest, and soy sauce.
  4. Finish the stir-fry—Add sauce to pan and stir to combine evenly. Cook until sauce begins to thicken, a minute or two. Add a tablespoon of water to thin sauce, if needed. Garnish with a handful of fresh cilantro and serve over steamed rice.