One-Pot Chicken and Veggie Stir Fry with Tangy Soy Glaze

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A quick and colorful stir fry combining tender chicken breast and vibrant vegetables coated in a tangy soy-based glaze. This Asian-inspired stir-fry recipe, ready in about 25 minutes, pairs boneless skinless 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 320 calories and feeds 3, 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.

Ingredients

• 12 oz, cut into 1-inch strips boneless skinless chicken breast
• 1 medium, sliced into thin strips red bell pepper
• 1 1/2 cups broccoli florets
• 1 large, julienned carrot
• 3 stalks, chopped green onions
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp, minced fresh ginger
• 2 cloves, minced garlic cloves
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 oz boneless skinless chicken breast cut into 1-inch strips and cook for 5-6 minutes, stirring occasionally, until the chicken is golden and cooked through.
2. Step 2: Add 2 minced garlic cloves and 1 tsp minced fresh ginger to the skillet and sauté for 30 seconds until fragrant, stirring continuously.
3. Step 3: Stir in 1 medium sliced red bell pepper, 1 1/2 cups broccoli florets, and 1 large julienned carrot. Cook for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water. Pour this sauce over the chicken and vegetables and cook for 2-3 minutes, stirring frequently until the sauce thickens and coats everything evenly.
5. Step 5: Remove from heat and sprinkle 3 chopped green onions over the stir fry before serving hot.