Buffet-Style Creamy Chicken and Vegetable Stir Fry
A quick stir fry with tender chicken breast and crisp vegetables tossed in a creamy savory sauce reminiscent of popular buffet dishes. This asian fusion-inspired stir fry ready in about 30 minutes pairs chicken breast, thinly sliced, broccoli florets, medium carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 8 oz chicken breast, thinly sliced
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1/2 red bell pepper, sliced
- 1 tbsp olive oil
- 2 cloves minced garlic
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 2 oz cream cheese
- 1/4 cup chicken broth
- 1 tsp cornstarch
- 1 tbsp water
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz thinly sliced chicken breast and cook for 5-6 minutes, stirring occasionally, until no longer pink and lightly browned. Remove and set aside.
- Step 2: In the same skillet, add 2 minced garlic cloves and 1 tsp grated ginger, sauté for 30 seconds until fragrant. Add 1 cup broccoli florets, 1 julienned carrot, and 1/2 sliced red bell pepper; stir fry for 4-5 minutes until vegetables are crisp-tender.
- Step 3: Stir together 2 tbsp soy sauce, 2 oz cream cheese, and 1/4 cup chicken broth in a small bowl until smooth. Pour sauce into skillet with vegetables, stirring until cream cheese melts and sauce thickens, about 2 minutes.
- Step 4: Mix 1 tsp cornstarch with 1 tbsp water until dissolved, then stir into skillet. Add the cooked chicken back in, tossing everything together and cooking for an additional 2 minutes until heated through and sauce coats ingredients evenly.
- Step 5: Season with 1/4 tsp salt and 1/4 tsp black pepper, then serve immediately over steamed rice or noodles if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Buffet-Style Creamy Chicken and Vegetable Stir Fry 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 Buffet-Style Creamy Chicken and Vegetable Stir Fry?
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, thinly sliced from drying out.
Can I substitute ingredients in Buffet-Style Creamy Chicken and Vegetable Stir Fry?
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 Buffet-Style Creamy Chicken and Vegetable Stir Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Buffet-Style Creamy Chicken and Vegetable Stir Fry?
Asian Fusion 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.
