Buffet-Style Chicken and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant and quick stir fry combining tender chicken with crisp vegetables, inspired by the variety found in cruise ship buffets. This Asian fusion recipe, ready in about 25 minutes, pairs chicken breast, red bell pepper, broccoli florets 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

12 oz, thinly sliced chicken breast
1 medium, julienned red bell pepper
1 cup broccoli florets
1 medium, thinly sliced carrot
3 tbsp soy sauce
1 tbsp sesame oil
3 cloves minced garlic
1 tbsp grated fresh ginger
1 tsp cornstarch
1/4 cup water
2 tbsp vegetable oil
2, sliced for garnish green onions
1 tsp for garnish sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz thinly sliced chicken breast and cook for 4-5 minutes until the chicken is golden and cooked through, stirring occasionally.
Step 2: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet with the chicken; sauté for 30 seconds until fragrant but not burnt.
Step 3: Stir in 1 cup broccoli florets, 1 medium julienned red bell pepper, and 1 thinly sliced carrot. Cook while stirring for 3-4 minutes until vegetables are bright and just tender.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp cornstarch, and 1/4 cup water until smooth.
Step 5: Pour the sauce over the chicken and vegetables in the skillet and cook for 2-3 minutes, stirring constantly until the sauce thickens and coats everything evenly.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.