Easy Sesame-Ginger Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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.

Tender chicken strips stir-fried in a glossy, savory-sweet sauce with crisp vegetables, ready in 30 minutes for a weeknight favorite. This Asian recipe (gluten-free option), ready in about 30 minutes, pairs chicken breast, broccoli florets, bell peppers 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 rice, quinoa, or a quick salad. 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 Chinese cuisine 420 cal/serving

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Ingredients

12 oz, sliced thin chicken breast
2 cups broccoli florets
1 cup, sliced bell peppers
1/2 cup, julienned carrots
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tbsp, grated ginger
2 cloves, minced garlic
1 tsp cornstarch
2 tbsp water
1 tsp sesame seeds
2 tbsp cooking oil
3 cups cooked rice

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Instructions

Step 1: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp grated ginger, and 2 minced garlic cloves in a small bowl; set aside.
Step 2: Toss 12 oz sliced chicken breast with 1 tsp cornstarch until evenly coated.
Step 3: Heat 2 tbsp cooking oil in a wok over high heat until shimmering.
Step 4: Add coated chicken and stir-fry for 3-4 minutes until golden and cooked through; remove and set aside.
Step 5: Add broccoli, bell peppers, and julienned carrots to the wok, stir-frying for 3-4 minutes until crisp-tender.
Step 6: Return chicken to wok, pour in sauce mixture and 2 tbsp water, and stir constantly for 1-2 minutes until sauce thickens and coats ingredients.
Step 7: Remove from heat, sprinkle with 1 tsp sesame seeds, and serve immediately over 3 cups cooked rice.