Stir-Fried Chicken with Bell Peppers and Ginger
Quick-cooked chicken with crisp bell peppers and zesty ginger, finished with a savory coconut aminos glaze. This asian-inspired whole30 ready in about 27 minutes pairs Chicken breast, Red bell pepper, Green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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.
Ingredients
- 1 lb Chicken breast
- 1 Red bell pepper
- 1 Green bell pepper
- 1 tbsp Ginger
- 2 cloves Garlic
- 2 tbsp Coconut aminos
- 2 tbsp Olive oil
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes, stirring occasionally, until golden and cooked through; remove and set aside.
- Step 2: Add remaining 1 tbsp olive oil to skillet, then add 1 tbsp minced ginger and 2 minced garlic cloves; stir-fry for 30 seconds until fragrant.
- Step 3: Add sliced bell peppers and cook for 3-4 minutes until crisp-tender, then return chicken to skillet. Stir in 2 tbsp coconut aminos, 1/4 tsp salt, and 1/8 tsp black pepper; cook for 1-2 minutes until sauce thickens slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Chicken with Bell Peppers and Ginger take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Chicken with Bell Peppers and Ginger?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Bell Peppers and Ginger?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Chicken with Bell Peppers and Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Chicken with Bell Peppers and Ginger?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Love how the Asian come through in every bite.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
