One-Pot Chicken and Vegetable Stir Fry with Sesame Ginger Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A quick and colorful stir fry featuring tender chicken pieces tossed with fresh vegetables in a savory sesame ginger sauce. This asian fusion-inspired chicken (gluten free option) ready in about 30 minutes blends boneless skinless chicken breast, broccoli florets, medium red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 boneless skinless chicken breast
• 2 cups broccoli florets
• 1 medium red bell pepper
• 1 large carrot
• 3 cloves garlic cloves
• 1 tbsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp honey
• 1 tsp cornstarch
• 1/4 cup water
• 1 tbsp sesame seeds
• 2 stalks green onions

Instructions

1. Step 1: Slice 1 lb boneless skinless chicken breast into thin strips about 1/2-inch thick. Peel and mince 3 garlic cloves and grate 1 tbsp fresh ginger.
2. Step 2: Chop 2 cups broccoli florets into bite-sized pieces, slice 1 medium red bell pepper into thin strips, and julienne 1 large carrot into matchsticks.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken strips and sauté for 4-5 minutes, stirring often, until golden and cooked through.
4. Step 4: Add the minced garlic and grated ginger to the chicken and cook for 30 seconds until fragrant.
5. Step 5: Toss in the broccoli, bell pepper, and carrot, stirring continuously. Cook for 4-5 minutes until vegetables are tender-crisp.
6. Step 6: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp honey, 1 tsp cornstarch, and 1/4 cup water until smooth.
7. Step 7: Pour the sauce over the chicken and vegetables in the skillet. Stir well and cook for 2-3 minutes until the sauce thickens and coats everything evenly.
8. Step 8: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions on top for garnish before serving.