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

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

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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Low-Heat Spiced Chicken Stir Fry with Ginger 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 Low-Heat Spiced Chicken Stir Fry with Ginger 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 red bell pepper from drying out.

Can I substitute ingredients in Low-Heat Spiced Chicken Stir Fry with Ginger 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 Low-Heat Spiced Chicken Stir Fry with Ginger 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 Low-Heat Spiced Chicken Stir Fry with Ginger and Bell Peppers?

Asian low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.

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