Kid-Friendly Chicken and Vegetable Stir Fry with Sweet Soy Sauce

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 combining tender chicken with crisp vegetables and a mildly sweet soy sauce, perfect for young palates. This Asian-inspired kid-friendly recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 lb thinly sliced chicken breast and stir fry for 4-5 minutes until cooked through and lightly browned. Remove chicken and set aside.
  2. Step 2: In the same wok, add 2 minced garlic cloves and 1 tsp grated ginger. Stir fry for 30 seconds until fragrant.
  3. Step 3: Add 1 cup julienned carrots, 1 sliced red bell pepper, and 1 cup snap peas. Stir fry for 3-4 minutes until vegetables are crisp-tender.
  4. Step 4: Return chicken to the wok and stir in a sauce made from 3 tbsp soy sauce, 2 tbsp honey, and 1 tbsp sesame oil. Add 1 tsp cornstarch dissolved in 2 tbsp water to thicken the sauce. Cook for 1-2 minutes until sauce coats all ingredients and thickens.
  5. Step 5: Serve hot over 4 cups cooked white rice for a kid-friendly dinner.

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