Low-Heat Spiced Chicken Stir Fry with Ginger and Bell Peppers

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

Tender chicken pieces quickly stir-fried on low heat with fresh ginger, colorful bell peppers, and a savory soy-ginger sauce. This Asian-inspired low-carb recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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, thinly sliced boneless skinless chicken breasts
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 3, sliced green onions
• 1 tbsp, finely grated fresh ginger
• 3, minced garlic cloves
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1/4 tsp (optional) red chili flakes
• 1 tsp mixed with 1 tbsp water cornstarch

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1/4 tsp red chili flakes (optional). Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over low heat. Add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves, cooking gently for 1-2 minutes until fragrant but not browned.
3. Step 3: Add 1 lb thinly sliced boneless skinless chicken breasts to the skillet. Stir frequently and cook for 6-8 minutes on low heat until the chicken is cooked through and tender.
4. Step 4: Toss in 1 medium red bell pepper and 1 medium yellow bell pepper sliced into strips. Continue stirring and cooking for 3-4 minutes until peppers soften but retain some crunch.
5. Step 5: Pour the prepared sauce over the chicken and vegetables. Stir in 1 tsp cornstarch mixed with 1 tbsp water and cook for another 2 minutes on low heat until the sauce thickens and coats the ingredients.
6. Step 6: Remove from heat and garnish with 3 sliced green onions. Serve immediately with steamed rice or noodles.