Gather all ingredients and measure out your soy sauce, lemon juice, and chopped herbs. Slice the bell peppers into thin strips and pound the chicken breasts to an even thickness for quick, uniform cooking. Preheat your skillet over medium heat.
Add a tablespoon of olive oil to the hot skillet. Once shimmering, toss in the minced garlic, cooking until fragrant and just starting to turn golden, about 1-2 minutes. The garlic should release a warm aroma and sizzle softly.
Place the chicken breasts in the pan and cook until browned on one side, about 3-4 minutes. Flip and cook the other side until the chicken is cooked through and has a nice sear, about another 3-4 minutes. The chicken should feel firm and have a golden crust.
Add the sliced bell peppers to the pan and stir well, allowing them to cook alongside the chicken for about 3-4 minutes. They should become tender yet still vibrant and slightly crispy around the edges, with a bright color and crisp texture.
Pour in the soy sauce and lemon juice, stirring to coat all the ingredients evenly. Let the mixture simmer gently for about 2-3 minutes until the sauce thickens slightly and glazes the chicken and peppers with a glossy sheen. You should hear a gentle bubbling and see the sauce reduce.
Taste the dish and adjust seasoning if necessary. Sprinkle with freshly chopped herbs for a burst of freshness and aroma. Turn off the heat and let the stir-fry rest for a minute to meld flavors.
Serve the stir-fry hot, garnished with extra herbs or a squeeze of lemon for added brightness. Enjoy the crisp-tender vegetables and juicy chicken with the flavorful, glossy sauce.
