Layered Chicken Stir-Fry with Ginger and Bell Peppers

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant stir-fry featuring tender chicken and crisp bell peppers, enhanced by fresh ginger and layered seasoning for balanced warmth. This Middle Eastern recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 400 g boneless skinless chicken breast
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips yellow bell pepper
• 2 tbsp, minced fresh ginger
• 3 cloves, minced garlic cloves
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp cornstarch
• 1/4 cup water
• 2 stalks, sliced green onions
• 1/2 tsp crushed red pepper flakes
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Cut 400 g boneless skinless chicken breast into 1/2-inch bite-sized pieces and toss with 1 tbsp cornstarch, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally until golden and cooked through. Remove chicken and set aside.
3. Step 3: In the same skillet, add 2 tbsp sesame oil followed by 2 tbsp minced fresh ginger and 3 minced garlic cloves. Sauté for 1 minute until fragrant but not browned.
4. Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the skillet, stirring frequently for 4-5 minutes until they are tender but still crisp.
5. Step 5: Return the cooked chicken to the skillet. Stir in 3 tbsp soy sauce, 1/4 cup water, and 1/2 tsp crushed red pepper flakes. Cook for another 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables.
6. Step 6: Adjust seasoning with salt and black pepper to taste. Garnish with 2 sliced green onions before serving.