One-Pot Spicy Chicken and Vegetable Stir Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot stir fry combining tender chicken with fresh vegetables and a spicy soy-based sauce for a quick, flavorful dinner. This asian-inspired lamb ready in about 25 minutes pairs boneless skinless chicken thighs, vegetable oil, 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 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.

★ 4.1 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, then add the chicken pieces and sauté for 5-6 minutes until golden and cooked through, stirring occasionally.
  2. Step 2: Add 3 minced garlic cloves, 1 sliced red bell pepper, 1.5 cups broccoli florets, and 1 julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp and fragrant.
  3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp Sriracha sauce, 1 tsp cornstarch, and 1/4 cup water until smooth. Pour the sauce into the skillet and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
  4. Step 4: Remove from heat, stir in 3 sliced green onions and sprinkle 1 tsp toasted sesame seeds over the dish before serving.

Frequently asked questions

How long does One-Pot Spicy Chicken and Vegetable Stir Fry take to make?

Total time is about 25 minutes (10 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 Spicy Chicken and Vegetable Stir Fry?

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 vegetable oil from drying out.

Can I substitute ingredients in One-Pot Spicy Chicken and Vegetable Stir Fry?

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 Spicy Chicken and Vegetable Stir Fry 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 Spicy Chicken and Vegetable Stir Fry?

Asian lamb 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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