Stir-Fried UTM-Spiced Chicken with Bell Peppers
A vibrant stir-fry combining tender chicken with crisp bell peppers, infused with a unique blend of spices inspired by coordinate conversions. This asian fusion-inspired stir fry (low carb) ready in about 30 minutes pairs boneless chicken breast, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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
- 400 g, sliced into thin strips boneless chicken breast
- 1 medium, sliced into 1/2-inch strips red bell pepper
- 1 medium, sliced into 1/2-inch strips yellow bell pepper
- 3, minced garlic cloves
- 1 tbsp, finely grated fresh ginger
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp chili flakes
- 2 tbsp vegetable oil
- 2, thinly sliced for garnish scallions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 400 g sliced boneless chicken breast with 1 tsp cornstarch and 1 tbsp soy sauce in a bowl until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken strips and sauté for 4-5 minutes until golden and cooked through, then remove and set aside.
- Step 3: In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant.
- Step 4: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the skillet, stir-frying for 3-4 minutes until crisp-tender.
- Step 5: Return the chicken to the skillet, pour in remaining 2 tbsp soy sauce and sprinkle 1/2 tsp chili flakes. Stir well and cook for another 2 minutes until the sauce thickens and coats the ingredients.
- Step 6: Remove from heat, garnish with 2 thinly sliced scallions, and serve immediately with steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried UTM-Spiced Chicken with Bell Peppers 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 UTM-Spiced 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 boneless chicken breast from drying out.
Can I substitute ingredients in Stir-Fried UTM-Spiced 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 UTM-Spiced 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 UTM-Spiced Chicken with Bell Peppers low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
