Ready for a sweet, sticky, rainbow stir-fry that you’ll want to make on repeat week after week!?

Look no further! If you, like me, have an abundance of peppers right now you’ll love this recipe. I used a huge variety of peppers that I received from my CSA box (purple, green, red, orange, yellow!) but you can of course use what you have. I recommend bell peppers if that’s what you have access to at your grocery store.

If you have access to a farmer’s market, they will also likely have a wonderful variety of peppers available. You really can’t go wrong! Although I created this recipe to use up a lot of peppers, you can of course use other veggies you love like bok choy, zucchini, broccoli, cabbage, etc.

Let’s get to it! If you’re a visual person, check out the video below to see how easily this meal comes together.

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Rainbow Peppers Stir-Fry with Noodles

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  • Author: Erica
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Sweet and sticky noodles loaded with a stir-fried rainbow of peppers makes the perfect weeknight dinner!




2 tablespoons avocado oil

1 large chicken breast (about 1/2lb), cubed

salt and pepper

2 tablespoons flour

2lb sweet peppers (any variety), sliced

2 large carrots, julienned

4 cloves garlic, minced

1 inch knob fresh ginger, grated

20 fresh basil leaves, sliced

3 scallions, chopped

8oz noodles (Somen, yakisoba, rice or wheat, your choice!)

For serving (non-negotiable! toppings are the best): fresh lime, crushed peanuts or cashews, sriracha and/or hot chili oil


1/3 cup low sodium soy sauce

3 tablespoons seasoned rice vinegar

3 tablespoons honey

2 tablespoons peanut butter

1 teaspoon toasted sesame oil

1 teaspoon sriracha (more to taste if you like spicy)


Whisk together sauce ingredients. Set aside.


Season chicken pieces with a sprinkle of salt and black pepper. Toss with the flour until evenly coated. Heat 1 tablespoon oil over medium high heat in a large, heavy-bottomed skillet. Add the chicken and stir-fry until slightly crispy and cooked through, about 6-7 minutes. Remove to a paper towel-lined plate and set aside.


Add the remaining tablespoon oil to the pan, along with the peppers and carrots. Stir-fry until crisp tender, 4 minutes. Add the garlic and ginger and cook until fragrant, about 60 seconds. Turn heat to low, add chicken back to pan, along with 1/2 the sauce. Toss together and simmer until slightly thickened, 30 seconds.


Meanwhile, cook the noodles according to package instructions. Drain and add to the veggie/chicken mixture along with the basil and green onions and remaining sauce, toss everything gently to combine.


Scoop into bowls and serve with a generous squeeze of lime, more fresh herbs, chopped peanuts or cashews and a drizzle of hot chili oil or sriracha!


To make this nut-free, use tahini instead of peanut butter and leave off the peanut garnish.

I used Somen Japanese noodles, but use whatever noodles you like/have on hand. Yakisoba or rice noodles would be perfect here.

For gluten-free, you’ll of course want to use rice noodles or another GF friendly noodle option.

To make this vegan, you could replace the chicken with tofu or leave out entirely!