Pinch-Spiced Chicken Stir Fry with Bell Peppers

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

A vibrant stir fry featuring tender chicken breast tossed with colorful bell peppers and a pinch of warming spices for a quick, flavorful dinner. This Asian fusion recipe (gluten-free), ready in about 25 minutes, pairs 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 rice, quinoa, or a quick salad. 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, thinly sliced chicken breast
• 1 medium, sliced into strips red bell pepper
• 1 medium, sliced into strips yellow bell pepper
• 1 medium, sliced into strips green bell pepper
• 3 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp red chili flakes
• 2 tbsp vegetable oil
• 2 stalks, chopped green onions
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 400 g thinly sliced chicken breast and cook, stirring occasionally, for 5-6 minutes until the chicken pieces are golden and cooked through.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, sauté for 1 minute until fragrant without browning.
3. Step 3: Toss in 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced green bell pepper; stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Sprinkle 1/2 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp red chili flakes over the mixture, stirring to coat evenly and release their aroma, about 30 seconds.
5. Step 5: Pour in 3 tbsp soy sauce and 2 tbsp sesame oil, stirring well to combine; cook for another 1-2 minutes until the sauce thickens slightly and coats the chicken and veggies.
6. Step 6: Season with salt and black pepper to taste, then remove from heat and garnish with 2 chopped green onions before serving.