Stir-Fried Ginger Chicken with Bell Peppers and Snow Peas

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

A vibrant stir-fry featuring tender chicken breast pieces tossed with colorful bell peppers and crisp snow peas in a fragrant ginger-soy sauce. This asian-inspired chicken (gluten-free option) ready in about 30 minutes pairs chicken breast, medium red bell pepper, medium yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 1 lb chicken breast into thin, bite-sized strips about 1/2 inch wide. Toss with 1 tsp cornstarch and set aside.
  2. Step 2: Core and seed 1 medium red bell pepper and 1 medium yellow bell pepper, then slice each into 1/2-inch strips. Rinse and trim 1 cup snow peas by snapping off the ends.
  3. Step 3: In a small bowl, combine 3 tbsp soy sauce, 1/4 cup water, and 2 tsp toasted sesame oil; set aside the sauce mixture.
  4. Step 4: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the chicken strips and stir-fry for 4-5 minutes until lightly browned and just cooked through. Remove chicken and set aside.
  5. Step 5: In the same wok, add 1 tbsp finely grated fresh ginger and 3 minced garlic cloves, stir-frying for 30 seconds until aromatic but not browned.
  6. Step 6: Add the sliced red and yellow bell peppers and 1 cup snow peas to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp and brightly colored.
  7. Step 7: Return the cooked chicken to the wok, pour in the soy sauce mixture, and stir well. Cook for 2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
  8. Step 8: Season with 1/4 tsp freshly ground black pepper and sprinkle 2 sliced scallions over the top before serving immediately.

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Frequently asked questions

How long does Stir-Fried Ginger Chicken with Bell Peppers and Snow Peas take to make?

Total time is about 30 minutes (15 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 Ginger Chicken with Bell Peppers and Snow Peas?

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 and Snow Peas?

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 and Snow Peas 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 and Snow Peas gluten-free option?

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

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