Stir-Fried Ginger Chicken with Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring tender chicken breast and crisp bell peppers in a fragrant ginger-soy sauce. This Asian-inspired New Year's recipe (gluten free), 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 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 12 min Serves 4 Asian cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add 400 g thinly sliced chicken breast and stir-fry for 4-5 minutes until the edges turn golden and the meat is nearly cooked through.
  2. Step 2: Add 2 tbsp minced fresh ginger and 3 minced garlic cloves to the wok, stirring constantly for 30 seconds until fragrant but not burnt.
  3. Step 3: Toss in 1 medium each of red and green bell peppers, julienned, and continue stir-frying for 2 minutes until they soften but retain crunch.
  4. Step 4: Mix 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp cornstarch, and 1/4 cup water in a small bowl, then pour into the wok. Stir continuously for 1-2 minutes until the sauce thickens and coats the chicken and peppers.
  5. Step 5: Sprinkle 1/4 tsp black pepper and 2 sliced green onion stalks, toss briefly, then remove from heat and serve immediately.

Frequently asked questions

How long does Stir-Fried Ginger Chicken with Bell Peppers 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 Ginger Chicken with Bell Peppers?

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 Ginger Chicken with Bell Peppers?

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 Ginger Chicken with Bell Peppers 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.

Is Stir-Fried Ginger Chicken with Bell Peppers gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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