Chicken and Vegetable Stir-Fry with Honey-Soy Glaze

By AislePrompt Editorial · ·

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 colorful stir-fry featuring tender chicken breast and fresh vegetables tossed in a subtly sweet honey-soy sauce, great for a quick family dinner. This Asian Fusion-inspired kid-friendly recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, carrot, 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 4, 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 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb thinly sliced boneless skinless chicken breast and stir-fry for 4-5 minutes until cooked through and lightly browned.
  2. Step 2: Add 2 cloves minced garlic and 1 tsp grated fresh ginger to the pan. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Toss in 1 large julienned carrot, 1 medium sliced red bell pepper, and 1 cup trimmed snap peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce and 2 tbsp honey. Pour the sauce over the chicken and vegetables, stirring well to coat and cook for another 1-2 minutes until the sauce thickens slightly.
  5. Step 5: Remove from heat and garnish with 3 sliced green onions and 1 tsp sesame seeds if using. Serve hot over steamed rice or noodles.

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