Quick Ethiopian-Inspired Berbere Chicken Stir Fry

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 fast and flavorful stir fry featuring chicken breast tossed with berbere spices, garlic, ginger, and fresh vegetables for a vibrant weeknight meal. This Ethiopian-inspired curry recipe, ready in about 25 minutes, pairs chicken breast, thinly sliced, berbere spice blend, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 15 min Serves 4 Ethiopian cuisine 320 cal/serving

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Ingredients

1 pound chicken breast, thinly sliced
2 tablespoons berbere spice blend
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 medium red bell pepper, julienned
1 medium green bell pepper, julienned
1 medium yellow onion, thinly sliced
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley

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Instructions

Step 1: Heat 3 tablespoons olive oil in a large skillet or wok over medium-high heat until shimmering.
Step 2: Add 1 pound thinly sliced chicken breast to the skillet and sprinkle with 2 tablespoons berbere spice blend, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir-fry for 5 minutes until chicken is mostly cooked through.
Step 3: Add 3 minced garlic cloves, 1 tablespoon minced fresh ginger, 1 medium julienned red bell pepper, 1 medium julienned green bell pepper, and 1 medium thinly sliced yellow onion to the skillet. Stir-fry together for 4-5 minutes until vegetables are tender-crisp and chicken is fully cooked.
Step 4: Drizzle 1 tablespoon fresh lemon juice over the stir fry and toss to combine, cooking for another 1 minute to meld flavors.
Step 5: Remove from heat and sprinkle 2 tablespoons chopped fresh parsley on top before serving with steamed rice or flatbread.