Rainbow Vegetable and Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 stir-fry featuring colorful vegetables and tender chicken, tossed in a savory sauce over fluffy rice. This Asian recipe, ready in about 35 minutes, pairs boneless, skinless chicken breasts, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 20 min Serves 4 Asian cuisine 480 cal/serving

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Ingredients

1.5 lbs boneless, skinless chicken breasts
2 cups broccoli florets
1 red bell pepper
1 yellow bell pepper
1 cup snap peas
1 cup carrots
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic
1 tbsp ginger
1 tbsp cornstarch
2 tbsp water
2 tbsp vegetable oil
2 cups cooked rice

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp cornstarch, and 2 tbsp water to make a sauce.
Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch strips, and stir-fry for 5-6 minutes until cooked through, then set aside.
Step 3: Add 2 cups broccoli florets, 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 cup snap peas, and 1 cup carrots, julienned, to the skillet. Stir-fry for 4-5 minutes until crisp-tender.
Step 4: Add chicken back to skillet along with 2 cups cooked rice and the sauce. Stir-fry for 2-3 minutes until sauce thickens and coats rice and vegetables evenly.