Quick Sautéed Berbere Chicken with Ginger and Garlic

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 berbere-spiced chicken sauté with fresh ginger and garlic, perfect for a weeknight meal bursting with Ethiopian flavors. This Ethiopian-inspired curry recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, berbere spice powder, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 12 min Serves 3 Ethiopian cuisine 320 cal/serving

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Ingredients

1 pound, thinly sliced boneless skinless chicken breasts
1.5 tablespoons berbere spice powder
1 tablespoon, minced fresh ginger
3, minced garlic cloves
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
2 tablespoons, for garnish chopped cilantro

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 tablespoon minced fresh ginger and 3 minced garlic cloves, sautéing for 1 minute until fragrant but not browned.
Step 2: Add 1 pound thinly sliced boneless skinless chicken breasts and 1.5 tablespoons berbere spice powder. Stir to coat chicken evenly and cook for 6-7 minutes, stirring occasionally until chicken is cooked through and lightly charred on edges.
Step 3: Season with 1 teaspoon salt and 1/2 teaspoon black pepper, then drizzle 1 tablespoon fresh lemon juice over the chicken. Toss to combine and cook for an additional minute.
Step 4: Remove from heat and garnish with 2 tablespoons chopped fresh cilantro. Serve immediately with warm flatbread or steamed rice.