Chicken and Broccoli Stir-Fry with Tomato-Cream and Herb Dressings

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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 featuring tender chicken and broccoli sections, each paired with a distinct sauce: one half with tomato-herb dressing, the other with creamy herb dressing. This Asian recipe, ready in about 25 minutes, pairs boneless chicken breasts, broccoli florets, soy sauce 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.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 420 cal/serving

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Ingredients

8 oz boneless chicken breasts
2 cups broccoli florets
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp fresh thyme
1/4 cup heavy cream
1 clove garlic
2 tbsp olive oil

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Instructions

Step 1: Cut chicken into 1/2-inch cubes and season with 1 tbsp soy sauce. Heat 1 tbsp olive oil in a wok over medium-high heat, add chicken, and stir-fry for 5-6 minutes until golden; remove and set aside.
Step 2: Add remaining 1 tbsp olive oil to wok, stir-fry broccoli for 3-4 minutes until crisp-tender. Return chicken to wok, add 1 tbsp soy sauce and 1 tbsp rice vinegar, and toss for 1 minute.
Step 3: Divide stir-fry evenly between two plates. Mix 1 tbsp thyme with 1 tbsp rice vinegar for the tomato-herb dressing; whisk 1/4 cup heavy cream with 1 minced garlic clove for the cream dressing.
Step 4: Drizzle tomato-herb dressing over one half of the stir-fry and cream dressing over the other half. Serve immediately while hot.