Quick Sautéed Ethiopian Spiced Chicken with Garlic and Ginger

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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, vibrant chicken curry featuring berbere spice, fresh garlic, and ginger sautéed to create a deeply aromatic and flavorful dish perfect for busy weeknights. This Ethiopian-inspired curry recipe, ready in about 25 minutes, pairs chicken breast, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 3 Ethiopian cuisine 280 cal/serving

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Ingredients

1 lb, thinly sliced chicken breast
2 tbsp olive oil
1 medium, thinly sliced yellow onion
3 cloves, minced garlic cloves
1 tbsp, minced fresh ginger
1.5 tbsp berbere spice blend
1 tsp salt
1/2 tsp black pepper
1/4 cup water
1 tbsp lemon juice
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium thinly sliced yellow onion and cook for 4 minutes until softened.
Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, sauté for 1 minute until fragrant.
Step 3: Stir in 1.5 tbsp berbere spice blend, 1 tsp salt, and 1/2 tsp black pepper, cooking for 30 seconds to toast the spices.
Step 4: Add 1 lb thinly sliced chicken breast to the skillet, stirring to coat with the spice mixture. Cook for 5-6 minutes until the chicken is cooked through and lightly browned.
Step 5: Pour in 1/4 cup water and 1 tbsp lemon juice, stirring to deglaze the pan and create a light sauce. Cook for 2 more minutes until slightly reduced.
Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving.