Chicken and Veggie Stir-Fry

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant, protein-packed stir-fry with tender chicken, crisp vegetables, and a savory soy-ginger glaze. This Asian-inspired chicken recipe, ready in about 45 minutes, pairs boneless chicken breast, bell pepper, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 1 lb, cubed boneless chicken breast
• 1 large, sliced bell pepper
• 1 head, florets broccoli
• 1 medium, julienned carrot
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 tbsp canola oil
• 1 cup, cooked brown rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp canola oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
2. Step 2: Add 1 lb cubed chicken breast and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
3. Step 3: In the same skillet, add 1 large bell pepper, 1 head broccoli, and 1 medium carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Return the chicken to the skillet. Add 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/2 tsp black pepper. Cook for 2-3 minutes until the sauce thickens and coats the chicken.
5. Step 5: Serve over 1 cup cooked brown rice, garnished with chopped green onions.