Ginger-Turmeric Chicken Stir Fry with Broccoli

By AislePrompt Editorial · ·

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.

A vibrant chicken stir fry featuring ginger and turmeric for a bright, warming dish packed with flavor and anti-inflammatory benefits. This Asian-inspired chicken recipe (anti-inflammatory, gluten free option), ready in about 25 minutes, pairs boneless skinless chicken breast, broccoli florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 lb thinly sliced boneless skinless chicken breast and stir fry for 5-6 minutes until cooked through and lightly golden.
  2. Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the chicken, stirring for 1 minute until fragrant.
  3. Step 3: Sprinkle 1 tsp turmeric powder and 1/4 tsp red chili flakes over the chicken, stirring to coat evenly.
  4. Step 4: Toss in 3 cups broccoli florets and stir fry for 4-5 minutes until broccoli is bright green and tender-crisp.
  5. Step 5: Pour in 3 tbsp low sodium soy sauce and 1 tbsp honey, stirring to combine and cook for another 2 minutes until sauce thickens slightly.
  6. Step 6: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the stir fry before serving hot.

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