One-Pot Chicken and Vegetable Stir Fry with Peanut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and healthy one-pot stir fry featuring tender chicken breast, crunchy vegetables, and a savory peanut sauce that coats every bite. This Asian Fusion-inspired one-pot recipe, ready in about 30 minutes, pairs chicken breast, red bell pepper, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 Fusion cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb thinly sliced chicken breast and cook for 4-5 minutes, stirring frequently, until the chicken is browned and cooked through.
  2. Step 2: Add 2 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet, sautéing for 30 seconds until fragrant.
  3. Step 3: Toss in 1 julienned red bell pepper, 2 cups broccoli florets, 1 thinly sliced large carrot, and 3 chopped green onions. Stir fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: In a small bowl, whisk together 1/4 cup creamy peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1/4 cup water, and 1/4 tsp red pepper flakes if using until smooth.
  5. Step 5: Pour the peanut sauce over the chicken and vegetables in the skillet, stirring well to coat everything. Cook for another 2 minutes until the sauce thickens slightly and coats the stir fry.
  6. Step 6: Serve hot over steamed rice or noodles if desired.

Frequently asked questions

How long does One-Pot Chicken and Vegetable Stir Fry with Peanut Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Vegetable Stir Fry with Peanut Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in One-Pot Chicken and Vegetable Stir Fry with Peanut Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Vegetable Stir Fry with Peanut Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Vegetable Stir Fry with Peanut Sauce?

Asian Fusion one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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