Homestyle Chicken and Vegetable Stir Fry with Garlic Soy Glaze

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A quick, nourishing stir fry featuring tender chicken breast and crisp vegetables coated in a savory garlic soy glaze. This Asian-inspired stir-fry recipe (high protein), ready in about 30 minutes, pairs skinless chicken breast, broccoli florets, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 1 lb, thinly sliced into 1/2-inch strips skinless chicken breast
• 2 cups broccoli florets
• 1 large, julienned carrot
• 1 medium, sliced into thin strips red bell pepper
• 4, minced garlic cloves
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp mixed with 2 tbsp water (slurry) cornstarch
• 2, sliced thin for garnish green onions
• 1 tbsp for garnish sesame seeds

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 lb thinly sliced chicken breast strips and stir-fry for 5-6 minutes until cooked through and lightly golden, then remove chicken and set aside.
2. Step 2: In the same pan, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add 2 cups broccoli florets, 1 large julienned carrot, and 1 medium sliced red bell pepper. Stir-fry vegetables for 4-5 minutes until crisp-tender.
3. Step 3: Return the cooked chicken to the pan. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil. Pour this sauce over the chicken and vegetables, stirring to coat.
4. Step 4: Add 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) to the pan and cook for 1-2 minutes until the sauce thickens and coats all ingredients beautifully.
5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.