Chicken and Veggie Stir-Fry with Soy-Ginger Glaze

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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 drafted and published.

A colorful, protein-packed stir-fry with tender chicken, crisp vegetables, and a tangy soy-ginger sauce for a quick weeknight meal. This Asian recipe (vegetarian-friendly), ready in about 35 minutes, pairs chicken breast, broccoli, bell pepper 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 380 cal/serving

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Ingredients

1 lb (skinless, boneless) chicken breast
1 head (cut into 1/2-inch florets) broccoli
1 large (diced) bell pepper
1 cup (julienned) carrots
1/2 cup (trimmed) snow peas
3 tbsp soy sauce
1 tbsp (grated) ginger
2 cloves (minced) garlic
2 tbsp olive oil
1 tsp sugar
1 cup (cooked) rice
1 tbsp sesame seeds

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced bell pepper and carrots; sauté for 3-4 minutes until tender-crisp.
Step 2: Add broccoli and snow peas; stir-fry for 2-3 minutes until bright green and just tender.
Step 3: Push vegetables to the side of the pan. Add 1 tbsp olive oil and sear chicken breast for 5-6 minutes until golden and cooked through.
Step 4: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp grated ginger, 2 cloves minced garlic, and 1 tsp sugar. Pour the sauce over the chicken and vegetables; stir to coat.
Step 5: Cook for 2-3 minutes until sauce thickens and coats the ingredients.
Step 6: Serve over 1 cup cooked rice, garnished with sesame seeds.