Chicken and Veggie Stir-Fry Bowls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick, protein-rich meal with tender chicken, colorful vegetables, and a tangy soy-ginger glaze, served over rice for easy scooping. This asian-inspired kid friendly ready in about 40 minutes pairs head (cut into small florets) broccoli, medium (sliced) bell peppers, (julienned) carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 3.5 (15 ratings) Prep: 15 min Cook: 25 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb cubed chicken breast and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 1 tbsp grated ginger and sauté for 30 seconds. Add 1 cup julienned carrots and 1 head broccoli florets. Cook for 3-4 minutes until vegetables are tender-crisp.
  3. Step 3: Return chicken to the skillet. Add 2 tbsp soy sauce and 1/4 tsp pepper. Stir to coat. Cook for 2 minutes until sauce thickens and coats the chicken. Serve over 1 cup cooked rice, garnished with 1 tsp sesame seeds.

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Frequently asked questions

How long does Chicken and Veggie Stir-Fry Bowls take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicken and Veggie Stir-Fry Bowls?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium (sliced) bell peppers from drying out.

Can I substitute ingredients in Chicken and Veggie Stir-Fry Bowls?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicken and Veggie Stir-Fry Bowls for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chicken and Veggie Stir-Fry Bowls?

Asian kid friendly like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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