Repurposed Chicken and Veggie Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A flavorful stir-fry using leftover chicken and seasonal vegetables, tossed in a savory soy-ginger glaze. This asian-inspired chicken ready in about 50 minutes pairs cubed chicken breast, large, sliced bell peppers, florets broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Ingredients

• 1 lb, cubed chicken breast
• 1 large, sliced bell peppers
• 1 cup, florets broccoli
• 1 cup, julienned carrots
• 3 tbsp soy sauce
• 1 tbsp, grated ginger
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1 cup, cooked brown rice
• 1 tbsp sesame seeds

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant. Add 1 lb cubed chicken breast and cook for 5-7 minutes until browned and cooked through.
2. Step 2: Toss in 1 cup julienned carrots, 1 cup broccoli florets, and 1 large sliced bell pepper. Cook for 5 minutes until vegetables are tender-crisp. Stir in 3 tbsp soy sauce and 1 tbsp sesame seeds, cooking for 2 minutes until the sauce thickens and coats the ingredients.
3. Step 3: Serve over 1 cup cooked brown rice, garnished with additional sesame seeds and a sprinkle of chopped green onions.