Kid-Friendly Chicken and Vegetable Stir Fry

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 colorful stir fry featuring tender chicken breast and crunchy vegetables, lightly seasoned for a family-friendly meal that kids will enjoy. This Asian-inspired chicken recipe (gluten free option), ready in about 30 minutes, pairs chicken breast, carrot, red bell pepper 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 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 Asian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tsp freshly grated ginger, and 2 minced garlic cloves to make the stir fry sauce.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb chicken breast strips and sauté for 5-6 minutes until cooked through and lightly browned.
  3. Step 3: Add 1 large julienned carrot, 1 medium sliced red bell pepper, and 1 cup trimmed snap peas to the pan, stirring constantly for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: Stir the sauce mixture again and pour it over the chicken and vegetables.
  5. Step 5: In a small cup, mix 1 tsp cornstarch with 2 tbsp water until smooth, then add to the skillet.
  6. Step 6: Cook, stirring constantly, for 2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
  7. Step 7: Remove from heat and serve immediately with steamed rice or noodles if desired.

Related recipes