If you’re craving a dish that bursts with vibrant colors, bold flavors, and an easy weeknight vibe, then you’re going to fall head over heels for this Air Fryer Chicken and Peppers Recipe. The tender chicken cubes soak up a luscious marinade while the bell peppers add just the right crunch and sweetness, all cooked to perfection in the air fryer for a juicy, slightly charred finish. It’s a brilliant way to get dinner on the table fast without sacrificing flavor or that homemade touch you love.
Ingredients You’ll Need
Simple, fresh, and flavorful ingredients come together to make this dish truly shine. Each element plays its part in creating a delicious balance of savory, spicy, and slightly sweet notes, while keeping the texture lively and the colors eye-catching.
- Boneless skinless chicken breast: The lean protein base that absorbs all the tasty marinade flavors beautifully.
- Red bell pepper: Provides sweetness and vibrant color to brighten the dish.
- Green bell pepper: Adds a fresh, slightly grassy flavor with a satisfying crunch.
- Low sodium soy sauce: Deepens the savory umami foundation without overwhelming saltiness.
- Worcestershire sauce: Offers a tangy complexity that lifts the marinade.
- Olive oil: Helps to coat and crisp the chicken and peppers perfectly.
- Sesame oil: Just a splash adds a nutty, aromatic touch to the marinade.
- Garlic powder: Brings a subtle warmth and depth of flavor.
- Onion powder: Rounds out the spice blend with mild sweetness.
- Coarse salt: Balances and enhances all the ingredients.
- Black pepper: Adds a gentle heat and earthiness.
- Red pepper flakes: For a little kick of spice that wakes up the palate.
- Brown sugar: Sprinkled on at the end, it melts into the dish for a perfect touch of caramelized sweetness.
- Cooked white rice (optional): Makes a wonderful bed for the chicken and peppers to soak into those flavors.
How to Make Air Fryer Chicken and Peppers Recipe
Step 1: Preheat Your Air Fryer
Start by preheating your air fryer to 390 degrees Fahrenheit (200 degrees Celsius) for about 5 minutes. This ensures that when you add the chicken and peppers, they begin cooking right away with a delicious sear, locking in moisture and flavor.
Step 2: Prep the Ingredients
Trim away any excess fat from your chicken breasts, then cut them into roughly 1-inch cubes for even cooking. Remove the seeds and ribs from both the red and green bell peppers, slicing them into similar 1-inch pieces. This keeps every bite consistent and perfectly tender-crisp.
Step 3: Make the Marinade and Toss
In a mixing bowl, whisk together the soy sauce, Worcestershire sauce, olive oil, sesame oil, garlic powder, onion powder, coarse salt, black pepper, and red pepper flakes. Add the chicken and bell peppers to the bowl and toss everything well until all pieces are evenly coated. This marinade brings layers of savory, sweet, and mildly spicy flavors that make this Air Fryer Chicken and Peppers Recipe so addictive.
Step 4: Cook in the Air Fryer
Lightly spray the air fryer basket with cooking spray to prevent sticking. Spread the marinated chicken and peppers in a single layer for even exposure to the hot circulating air. Cook for 6 minutes, then give the basket a shake for uniform cooking before finishing for another 5 minutes. Your chicken should reach 165°F internally — tender, juicy, and loaded with flavor.
Step 5: Final Touch of Sweetness and Serve
While the chicken and peppers are still hot, sprinkle the brown sugar on top and toss gently so it dissolves and creates a subtle caramelized glaze. Serve this delightful mixture over cooked white rice if you want to soak up every last bit of sauce and flavor. This last step turns a simple meal into a memorable feast.
How to Serve Air Fryer Chicken and Peppers Recipe
Garnishes
Fresh garnishes add extra layers of flavor and a splash of color. Try sprinkling some chopped fresh cilantro or green onions on top for a fragrant, fresh finish. A light squeeze of lime juice brightens the dish and adds a zesty counterpoint that harmonizes beautifully with the sweet and savory notes.
Side Dishes
This dish pairs wonderfully with steamed jasmine or basmati rice, but for a low-carb option, cauliflower rice is perfect too. A crunchy side salad or simple garlic bread can complement the warm, saucy chicken and peppers, rounding out your meal with texture contrasts and freshness.
Creative Ways to Present
Feeling adventurous? Use the Air Fryer Chicken and Peppers Recipe as a filling inside warm flour or corn tortillas for quick chicken fajitas. They also make a fantastic topping for nachos or a vibrant addition to a grain bowl, layered with avocado and a drizzle of cool yogurt sauce for an exciting twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and peppers in an airtight container and refrigerate for up to 3 days. This way, leftovers remain juicy and flavorful without drying out, making for a convenient and tasty next-day meal.
Freezing
You can freeze leftover portions by placing them in a freezer-safe container or zip-top bag. For the best texture and flavor, consume within 1 to 2 months. Thaw overnight in the fridge before reheating to maintain that delicious homemade taste.
Reheating
Reheat your leftovers gently in the air fryer at 350°F for 3-5 minutes to revive the crispy edges, or warm them up in a skillet over medium heat. Avoid microwaving if possible, as it can make the chicken a bit rubbery and the peppers lose their crunch.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this Air Fryer Chicken and Peppers Recipe and may even turn out juicier due to their higher fat content. Just be sure to adjust cooking time slightly, checking for doneness.
How spicy is this recipe?
The spice level is moderate because of the red pepper flakes, but it’s easy to adjust. Use less red pepper flakes for a milder dish or add more if you like a spicy kick. The brown sugar balances the heat nicely, so it never feels overwhelming.
Can I prepare this recipe without an air fryer?
If you don’t have an air fryer, you can cook the chicken and peppers in a hot oven at 400°F on a baking sheet, turning halfway through, or sauté them in a hot skillet for similar results. Just keep an eye on cooking times to avoid overcooking.
Is this recipe gluten-free?
To make it gluten-free, simply use tamari or a gluten-free soy sauce in place of the regular low sodium soy sauce. The rest of the ingredients are naturally gluten-free, making this dish very adaptable to dietary needs.
What’s the best way to cut the peppers for this recipe?
Cut the bell peppers into about 1-inch pieces. This size allows them to cook evenly alongside the chicken chunks, staying tender yet still retaining a satisfying bite instead of becoming too soft or mushy.
Final Thoughts
This Air Fryer Chicken and Peppers Recipe is a total game-changer for anyone looking to whip up a quick, colorful, and incredibly tasty dinner. It offers the perfect blend of simplicity and bold flavor that feels both comforting and fresh. I promise once you try it, it’ll become a favorite in your kitchen rotation—easy enough for busy nights but special enough for casual entertaining. Give it a go and enjoy every vibrant, juicy bite!
Print
Air Fryer Chicken and Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Low Salt
Description
This Air Fryer Chicken and Peppers recipe is a quick, flavorful, and healthy dish perfect for a weeknight dinner. Juicy chicken breast pieces are marinated in a savory blend of soy sauce, Worcestershire sauce, sesame and olive oils, and spices, then air fried with colorful red and green bell peppers until tender and perfectly cooked. A sprinkle of brown sugar at the end adds a subtle sweetness that balances the savory flavors. Serve over white rice for a complete meal that’s ready in under 30 minutes.
Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken breast
- 1/4 cup low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon coarse salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
Vegetables
- 1 small red bell pepper
- 1 small green bell pepper
Finishing Touch
- 1 tablespoon brown sugar
- Cooking spray
- Cooked white rice, for serving (optional)
Instructions
- Preheat Air Fryer: Set your air fryer to 390°F (200°C) and allow it to preheat for 5 minutes to ensure even cooking.
- Prepare Ingredients: Trim any excess fat from the chicken breasts and cut the meat into 1-inch cubes. Remove seeds and ribs from both bell peppers and chop them into 1-inch pieces for even cooking.
- Marinate: In a large bowl, combine the chicken cubes and chopped bell peppers with low sodium soy sauce, Worcestershire sauce, olive oil, sesame oil, garlic powder, onion powder, coarse salt, black pepper, and red pepper flakes. Toss everything together thoroughly to coat all pieces evenly.
- Air Fry: Lightly spray the air fryer basket with cooking spray to prevent sticking. Spread the marinated chicken and pepper mixture in a single layer inside the basket. Cook for 6 minutes, then shake the basket to redistribute the ingredients. Continue cooking for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Immediately after cooking, sprinkle the mixture with brown sugar and toss while hot to dissolve the sugar and add a gentle sweetness. Serve the chicken and peppers hot over cooked white rice, if desired, making a complete and satisfying meal.
Notes
- For a gluten-free version, use tamari sauce instead of soy sauce.
- Adjust red pepper flakes to control the level of heat according to your taste.
- Make sure not to overcrowd the air fryer basket to ensure even cooking and browning.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
