Senary-Spiced Chicken Stir Fry with Octonary Vegetable Medley

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant stir fry featuring chicken seasoned with a six-spice blend, tossed with eight different vegetables for a colorful, nutrient-packed dish. This Asian-inspired Fourth of July recipe, ready in about 30 minutes, pairs chicken breast, vegetable oil, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 400 g, thinly sliced chicken breast
• 2 tbsp vegetable oil
• 1 tbsp, minced ginger
• 2, minced garlic cloves
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp honey
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp paprika
• 1/4 tsp ground cinnamon
• 1/4 tsp ground black pepper
• 100 g broccoli florets
• 100 g, sliced red bell pepper
• 100 g, sliced yellow bell pepper
• 100 g snap peas
• 100 g, julienned carrots
• 50 g, halved baby corn
• 50 g, sliced shiitake mushrooms

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

Instructions

1. Step 1: In a medium bowl, combine 400 g thinly sliced chicken breast with 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp ground turmeric, 1/4 tsp paprika, 1/4 tsp ground cinnamon, and 1/4 tsp black pepper. Toss to coat evenly and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 1 tbsp minced ginger and 2 minced garlic cloves, stir-fry for 30 seconds until fragrant.
3. Step 3: Add the seasoned chicken to the wok and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned.
4. Step 4: Add 100 g broccoli florets, 100 g sliced red bell pepper, 100 g sliced yellow bell pepper, 100 g snap peas, 100 g julienned carrots, 50 g halved baby corn, 50 g sliced shiitake mushrooms, and 2 sliced green onions to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Stir in 3 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Toss everything together and cook for an additional 1-2 minutes until the sauce thickens and coats the ingredients. Season with salt to taste and serve immediately.