Buffet-Style Cruise Ship Chicken and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

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 stir fry mimicking the variety and freshness found on cruise ship buffets, featuring tender chicken and crisp vegetables in a savory sauce. This Asian-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, broccoli florets, red 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 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: 15 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving

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Ingredients

12 oz boneless skinless chicken breast
1 cup broccoli florets
1 medium, sliced into thin strips red bell pepper
1 medium, julienned carrot
1/2 cup snap peas
3 minced garlic cloves
1 tbsp grated ginger
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 tbsp vegetable oil
1 tsp cornstarch
1/4 cup water
2 sliced for garnish green onions
1 tsp for garnish sesame seeds

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Instructions

Step 1: Slice 12 oz boneless skinless chicken breast into thin strips. Toss with 1 tsp cornstarch and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add chicken strips and stir-fry for 4-5 minutes until cooked through and lightly golden; remove chicken and set aside.
Step 3: In the same wok, add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 30 seconds until fragrant.
Step 4: Add 1 cup broccoli florets, 1 medium sliced red bell pepper, 1 julienned carrot, and 1/2 cup snap peas. Stir-fry vegetables for 4-5 minutes until crisp-tender.
Step 5: Return chicken to the wok. Mix 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 cup water; pour over the chicken and vegetables.
Step 6: Stir everything together and cook for 2 more minutes until the sauce thickens slightly and coats all ingredients.
Step 7: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.