Stir-Fried Chicken with Ginger and Bell Pepper

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick and vibrant stir-fry featuring tender chicken breast, crisp bell peppers, and fresh ginger for a bright flavor. This asian-inspired stir fry ready in about 25 minutes pairs thinly sliced chicken breast, finely minced fresh ginger, minced garlic cloves 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.

★ 4.3 (15 ratings) Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 oz thinly sliced chicken breast and cook, stirring occasionally, for 5-6 minutes until the edges turn golden and chicken is cooked through.
  2. Step 2: Add 2 minced garlic cloves and 1 tbsp finely minced fresh ginger to the skillet, sautéing for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 1 medium sliced red bell pepper and 1 medium sliced yellow bell pepper, cooking for 3-4 minutes until the vegetables are crisp-tender.
  4. Step 4: Pour in 3 tbsp soy sauce and 1 tbsp sesame oil, tossing everything together to coat and cook for an additional 2 minutes until the sauce thickens slightly.
  5. Step 5: Season with 1/4 tsp freshly ground black pepper and sprinkle 2 chopped green onions over the top before serving immediately.

Frequently asked questions

How long does Stir-Fried Chicken with Ginger and Bell Pepper take to make?

Total time is about 25 minutes (10 min prep + 15 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 Ginger and Bell Pepper?

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 thinly sliced chicken breast from drying out.

Can I substitute ingredients in Stir-Fried Chicken with Ginger and Bell Pepper?

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 Ginger and Bell Pepper for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ginger and Bell Pepper?

Asian stir fry 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.

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