Ginger-Garlic Stir-Fried Chicken with Bell Peppers and Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp vegetables and tender chicken stir-fried in a zesty ginger-garlic sauce with coconut aminos. This asian-inspired chicken (dairy-free, gluten-free) ready in about 35 minutes pairs divided avocado oil, minced fresh ginger, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 20 min Cook: 15 min Serves 4 Asian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 1/4 cup chicken broth, 2 tbsp coconut aminos, 1 tsp arrowroot powder, and 1/4 tsp red pepper flakes. Set aside.
  2. Step 2: Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 4 minutes until browned on all sides, then transfer to a plate.
  3. Step 3: Add remaining 1 tbsp avocado oil to the skillet. Add 1 tbsp minced ginger and 3 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add sliced bell pepper and broccoli florets, stir-frying for 3 minutes until vegetables are crisp-tender.
  5. Step 5: Return chicken to the skillet. Pour the sauce mixture over the top, stirring constantly until sauce thickens and coats everything (about 2 minutes).
  6. Step 6: Season with salt to taste. Garnish with 2 tbsp chopped cilantro and serve immediately.

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Frequently asked questions

How long does Ginger-Garlic Stir-Fried Chicken with Bell Peppers and Broccoli take to make?

Total time is about 35 minutes (20 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-Garlic Stir-Fried Chicken with Bell Peppers and Broccoli?

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 divided avocado oil from drying out.

Can I substitute ingredients in Ginger-Garlic Stir-Fried Chicken with Bell Peppers and Broccoli?

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-Garlic Stir-Fried Chicken with Bell Peppers and Broccoli 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.

Is Ginger-Garlic Stir-Fried Chicken with Bell Peppers and Broccoli dairy-free?

Yes — this recipe is tagged dairy-free, gluten-free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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