One-Pan Spicy Chicken and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 quick and vibrant stir fry of tender chicken breast and fresh vegetables tossed in a spicy garlic sauce for a colorful weeknight meal. This Asian fusion recipe, ready in about 25 minutes, pairs chicken breast, soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 15 min Serves 4 Asian cuisine 400 cal/serving

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Ingredients

1 lb, thinly sliced chicken breast
3 tbsp soy sauce
1 tbsp sesame oil
3, minced garlic cloves
1 tbsp, grated fresh ginger
1 medium, sliced red bell pepper
2 cups broccoli florets
1 large, julienned carrot
3, sliced green onions
1 tsp crushed red pepper flakes
2 tbsp vegetable oil
1 tsp cornstarch
1/4 cup water

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp crushed red pepper flakes, 1 tsp cornstarch, and 1/4 cup water until smooth.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until hot. Add 1 lb thinly sliced chicken breast and stir fry for 5 minutes until browned and cooked through.
Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the pan, stirring for 30 seconds until fragrant.
Step 4: Toss in 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned large carrot. Stir fry for 4-5 minutes until vegetables are crisp-tender.
Step 5: Pour the soy sauce mixture into the pan and cook, stirring constantly, for 2 minutes until the sauce thickens and coats the chicken and vegetables.
Step 6: Remove from heat and sprinkle with 3 sliced green onions before serving over steamed rice or noodles.