Sautéed Chicken Breast with Garlic-Ginger Stir Fry Vegetables

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Tender chicken breast slices quickly seared and served atop a vibrant stir fry of garlic, ginger, and crisp vegetables for a protein-rich, flavorful dinner. This Asian-inspired stir-fry recipe (high protein, gluten free option), ready in about 30 minutes, pairs boneless skinless chicken breasts, soy sauce, cornstarch 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 rice, quinoa, or a quick salad. 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

• 2 (about 12 oz total) boneless skinless chicken breasts
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 3 cloves minced garlic
• 1 tbsp fresh ginger, julienned
• 1 1/2 cups broccoli florets
• 1 cup thinly sliced carrots
• 1 cup sliced bell pepper
• 1/4 cup scallions, sliced
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 1/4 tsp salt
• 1/4 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Slice 2 boneless skinless chicken breasts into thin strips. Toss the chicken with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated; set aside for 10 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken strips and cook for 4-5 minutes, stirring frequently, until the chicken is golden and cooked through. Remove the chicken and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 cloves minced garlic and 1 tbsp julienned fresh ginger for 30 seconds until fragrant.
4. Step 4: Add 1 1/2 cups broccoli florets, 1 cup thinly sliced carrots, and 1 cup sliced bell pepper. Stir-fry the vegetables for 4-5 minutes until tender-crisp.
5. Step 5: Return the cooked chicken to the skillet along with 1/4 tsp salt and 1/4 tsp black pepper. Drizzle 1 tsp sesame oil over everything and toss to combine.
6. Step 6: Remove from heat and garnish with 1/4 cup sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately over steamed rice or noodles if desired.