Sautéed Wordle-Inspired Five-Spice Chicken Stir Fry

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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 quick and flavorful chicken stir fry featuring aromatic Chinese five-spice powder and crisp vegetables, perfect for a weekday dinner. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, soy sauce, Chinese five-spice powder 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 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: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced boneless skinless chicken breast
3 tbsp soy sauce
1 tsp Chinese five-spice powder
3, minced garlic cloves
1 tbsp, grated ginger
1 medium, thinly sliced red bell pepper
1 cup, trimmed snap peas
2, chopped green onions
2 tbsp vegetable oil
1 tsp sesame oil
1 tsp cornstarch
3 tbsp water
to taste salt
to taste black pepper

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Instructions

Step 1: Combine 3 tbsp soy sauce, 1 tsp Chinese five-spice powder, and 1 tsp cornstarch in a bowl. Add 12 oz thinly sliced boneless skinless chicken breast and toss to coat evenly; marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken and cook for 4-5 minutes, stirring often, until the edges are golden and the chicken is cooked through.
Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet and sauté for 30 seconds until fragrant.
Step 4: Stir in 1 thinly sliced red bell pepper and 1 cup trimmed snap peas. Cook for 3 minutes until the vegetables are crisp-tender.
Step 5: Mix 3 tbsp water with any remaining marinade in the bowl, then pour into the skillet. Stir and cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
Step 6: Remove from heat and drizzle 1 tsp sesame oil over the stir fry. Season with salt and black pepper to taste, and garnish with 2 chopped green onions before serving.