Global Spice Stir-Fry

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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.

A vibrant stir-fry blending spices from 500+ U.S. languages, featuring chicken, bell peppers, and snap peas in a ginger-scallion sauce. This Asian recipe, ready in about 27 minutes, pairs Boneless chicken breasts, Red bell peppers, Snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 12 min Serves 4 Fusion cuisine 480 cal/serving

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Ingredients

12 oz Boneless chicken breasts
1 large Red bell peppers
8 oz Snap peas
3 Garlic cloves
1 tbsp Fresh ginger
3 tbsp Soy sauce
1 tbsp Rice vinegar
1 tsp Sesame oil
2 cups cooked Rice

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Instructions

Step 1: Slice chicken into 1/2-inch strips, then marinate with 1 tbsp soy sauce and 1 tsp sesame oil for 10 minutes.
Step 2: Cut bell peppers into thin strips and snap peas in half. Mince garlic and grate ginger.
Step 3: Heat 1 tsp sesame oil in a wok over high heat until shimmering. Add chicken and stir-fry for 3-4 minutes until golden, then remove and set aside.
Step 4: Add remaining 1 tsp sesame oil to wok, then stir-fry garlic and ginger for 30 seconds until fragrant. Add peppers and snap peas, cooking for 3 minutes until crisp-tender.
Step 5: Return chicken to wok, add 2 tbsp soy sauce and rice vinegar, and toss until sauce coats ingredients and thickens (about 1 minute). Serve over rice.