Spiced Ginger Turmeric Chicken Stir Fry

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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.

Tender chicken strips stir-fried with fresh ginger, turmeric, and vibrant vegetables, delivering a warm, soulful flavor with an Asian-inspired twist. This Asian Fusion-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, fresh ginger, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

1 lb, thinly sliced boneless skinless chicken breasts
2 tbsp minced fresh ginger
1 tsp turmeric powder
3 cloves minced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
1 medium, thinly sliced red bell pepper
1 cup trimmed snap peas
3 stalks sliced green onions
1 tbsp honey
1/2 tsp black pepper
2 tbsp vegetable oil

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Instructions

Step 1: In a medium bowl, combine 1 lb thinly sliced boneless skinless chicken breasts with 1 tsp turmeric powder, 3 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp black pepper. Marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 3: Add 2 tbsp minced fresh ginger and 3 minced garlic cloves to the wok and stir-fry for 30 seconds until fragrant.
Step 4: Add the marinated chicken to the wok and stir-fry for 5-6 minutes until the chicken is cooked through and lightly browned.
Step 5: Toss in 1 medium thinly sliced red bell pepper and 1 cup snap peas, stirring for 3 minutes until vegetables are tender-crisp.
Step 6: Drizzle 2 tbsp sesame oil over the stir-fry and add 3 sliced green onions, tossing everything together for 1 minute before removing from heat. Serve hot with steamed rice or noodles.