Flight Pantry

If you’re looking for an easy chicken stir-fry with bell peppers and white rice that’s healthy, quick, and full of flavor, this is one of those recipes you’ll find yourself making again and again during busy weekdays. The real challenge isn’t cooking something elaborate — it’s finding a balanced, everyday meal that’s simple, nutritious, and satisfying for everyone at the table. That’s exactly what this dish delivers. With juicy strips of chicken sautéed with red bell peppers, a touch of green from fresh vegetables, and a base of fluffy white rice, this recipe fits perfectly for anyone searching for “quick chicken and vegetable recipes,” “healthy dinner ideas under 30 minutes,” or “easy balanced meals with rice and lean protein.”

Another reason to love this recipe is its versatility. You can easily swap in whatever vegetables you have in your fridge, add extra protein, or even turn leftovers into a perfect meal prep option for the next day. Paired with a fresh cucumber and leafy green salad, this dish becomes a light, complete, and well-balanced meal that feels both comforting and refreshing.

If you enjoy cooking with chicken, you might also love my creamy chicken pasta with broccoli and mushrooms — another easy and comforting recipe perfect for weeknight dinners.

Ingredients

Serves 4

For the chicken stir-fry

• 600 g chicken breast, cut into strips
• 1 red bell pepper, sliced
• 1 green or yellow bell pepper, sliced (optional)
• 2 garlic cloves, minced
• 1 medium onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 teaspoon sweet paprika
• Salt, to taste
• Black pepper, to taste
• Fresh chives or leek, finely sliced (optional, for freshness)

For the rice

• 300 g white rice
• 600 ml water
• 1 tablespoon olive oil
• Salt, to taste

For the fresh salad

• 1 medium cucumber, thinly sliced
• 100 g leafy greens (lamb’s lettuce, romaine, or mixed greens)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. Cook the rice

Rinse the rice under cold water until the water runs clear. Add it to a pot with 600 ml of water, a pinch of salt, and 1 tablespoon of olive oil. Bring to a boil over medium heat, then reduce to low and cook for about 10–12 minutes, until the water is absorbed and the rice is tender. Keep covered and set aside.

2. Prepare the chicken stir-fry

Heat olive oil in a large skillet or wok. Add the onion and garlic and sauté until fragrant. Add the chicken strips and cook until lightly golden.

Stir in the bell peppers and mix well. Add paprika, soy sauce, salt, and pepper. Continue cooking over medium-high heat until the chicken is fully cooked and the vegetables are slightly crisp. Finish with fresh chives or leek if desired.

3. Make the fresh salad

In a bowl, combine cucumber and leafy greens. Dress with olive oil, lemon juice, and salt. Toss lightly to keep everything fresh and crisp.

4. Serve

Serve the chicken stir-fry with white rice and the fresh salad on the side. The contrast between the warm, savory chicken and the refreshing salad makes this meal perfectly balanced and satisfying.

For a lighter option, check out my avocado and sautéed zucchini salad — perfect for hot days.