Club Keno Spiced Chicken Stir Fry

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 quick stir fry featuring bite-sized chicken tossed with bold spices inspired by the exciting Club Keno game. This Asian Fusion-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

1 lb boneless skinless chicken thighs
3 tbsp soy sauce
1 tbsp sesame oil
3 garlic cloves, minced
1 tsp fresh ginger, grated
1 medium red bell pepper, sliced
1 cup green beans, trimmed
3 scallions, sliced
1/2 tsp crushed red pepper flakes
1 tsp cornstarch
1/4 cup water
2 cups cooked jasmine rice

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Instructions

Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces and toss with 3 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water; set aside for 10 minutes.
Step 2: Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering, then add 3 minced garlic cloves and 1 tsp grated ginger, sautéing for 30 seconds until fragrant.
Step 3: Add the marinated chicken pieces to the skillet and stir-fry for 5-6 minutes until the chicken is cooked through and slightly caramelized.
Step 4: Add 1 sliced red bell pepper, 1 cup trimmed green beans, 3 sliced scallions, and 1/2 tsp crushed red pepper flakes; continue stir-frying for another 4 minutes until vegetables are tender-crisp.
Step 5: Serve immediately over 2 cups cooked jasmine rice, spooning any pan sauce over the top.