Chicken and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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 balanced chicken stir fry combining fresh vegetables and lean protein in a savory pan sauce. This Asian fusion recipe (gluten free option), ready in about 30 minutes, pairs soy sauce, sesame oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 450 cal/serving

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Ingredients

12 oz boneless skinless chicken breast, thinly sliced
3 tbsp soy sauce
2 tsp sesame oil
3 minced garlic cloves
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced zucchini
1/3 cup julienned carrot
1/4 cup chopped green onions
1 tsp grated fresh ginger
1 tsp cornstarch
2 tbsp cold water
2 cups cooked jasmine rice

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Instructions

Step 1: In a medium bowl, toss 12 oz thinly sliced boneless skinless chicken breast with 3 tbsp soy sauce, 1 tsp grated fresh ginger, and 1 tsp cornstarch mixed with 2 tbsp cold water; let marinate for 10 minutes.
Step 2: Heat 2 tsp sesame oil in a large skillet over medium-high heat until shimmering; add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 3: Add the marinated chicken to the skillet and stir-fry for 4-5 minutes until cooked through and edges start to brown.
Step 4: Add 1/2 cup thinly sliced red bell pepper, 1/2 cup thinly sliced zucchini, and 1/3 cup julienned carrot; stir-fry for another 3-4 minutes until vegetables are tender-crisp.
Step 5: Stir in 1/4 cup chopped green onions, toss everything together for 1 more minute, then serve hot over 2 cups cooked jasmine rice.