Quick Spiced Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 vibrant chicken stir fry featuring bold spices and crisp vegetables, on the table fast for a busy weeknight. This Asian fusion recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, soy sauce, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

1 lb boneless skinless chicken breasts
3 tbsp soy sauce
2 tbsp olive oil
3 cloves minced garlic
1 tbsp grated fresh ginger
1 medium, sliced into thin strips red bell pepper
2 cups broccoli florets
1 medium, julienned carrot
1 tbsp honey
1/2 tsp crushed red pepper flakes
1 tsp sesame seeds
2 tbsp chopped scallions

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Instructions

Step 1: Slice 1 lb boneless skinless chicken breasts into thin strips. Toss with 3 tbsp soy sauce and set aside for 5 minutes to marinate.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and 1 tbsp grated fresh ginger, sauté for 1 minute until fragrant.
Step 3: Add the marinated chicken strips to the skillet and cook for 5-6 minutes, stirring frequently until the chicken is golden and cooked through.
Step 4: Stir in 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned carrot. Cook for 4-5 minutes until vegetables are tender-crisp.
Step 5: Drizzle 1 tbsp honey and sprinkle 1/2 tsp crushed red pepper flakes over the stir fry. Toss to combine and cook for 1 more minute to let the sauce thicken slightly.
Step 6: Remove from heat and garnish with 1 tsp sesame seeds and 2 tbsp chopped scallions before serving.