Chicken Tibs with Onions and Green Peppers

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken pieces stir-fried with caramelized onions and peppers in a bold berbere-spiced sauce for a vibrant weeknight meal. This African recipe, ready in about 30 minutes, pairs Chicken thighs, Onion, Green bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 290 cal/serving

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Ingredients

1.25 lbs Chicken thighs
1 medium Onion
1 medium Green bell peppers
2 tsp Berbere spice blend
2 tbsp Butter
1 tbsp Lemon juice
1/2 tsp Salt
1 tbsp Fresh cilantro

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Instructions

Step 1: Heat 2 tbsp butter in a large skillet over medium-high heat. Add 1.25 lbs diced chicken thighs and cook for 7 minutes until golden and cooked through, then remove and set aside.
Step 2: Add 1 medium thinly sliced onion and 1 medium thinly sliced green bell pepper to the skillet, cooking for 5 minutes until softened and slightly caramelized.
Step 3: Return the chicken to the skillet, add 2 tsp berbere spice blend, 1 tbsp lemon juice, and 1/2 tsp salt. Stir to coat, cooking for 2 minutes until fragrant and heated through.
Step 4: Garnish with 1 tbsp chopped cilantro and serve immediately.