Ginger Chicken Stir-Fry with Zucchini and Bell Peppers
A quick, vibrant stir-fry with tender chicken and crisp vegetables in a ginger-infused sauce. This american-inspired one pot ready in about 30 minutes pairs chicken breast, medium zucchini, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.
Ingredients
- 1 lb chicken breast
- 2 medium zucchini
- 2 bell peppers
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb thinly sliced chicken breast and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
- Step 2: Add 2 minced garlic cloves and 1 tbsp minced fresh ginger to skillet, stirring for 30 seconds until fragrant. Add 2 medium sliced zucchinis (about 1 lb) and 2 sliced bell peppers (1 medium each) and stir-fry for 5-6 minutes until vegetables are crisp-tender.
- Step 3: Return cooked chicken to skillet, add 3 tbsp coconut aminos, and toss to coat. Cook for 1-2 minutes until heated through. Sprinkle with 1 tsp sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger Chicken Stir-Fry with Zucchini and Bell Peppers take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger Chicken Stir-Fry with Zucchini and Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Ginger Chicken Stir-Fry with Zucchini and Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger Chicken Stir-Fry with Zucchini and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger Chicken Stir-Fry with Zucchini and Bell Peppers?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
