Simple One-Pan Chicken and Veggie Stir Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

This colorful chicken stir fry with bell peppers and snap peas is a quick, healthy dinner kids can help prepare with minimal chopping. This asian-inspired chicken ready in about 30 minutes pairs boneless skinless chicken breast, medium red bell pepper, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 1 lb boneless skinless chicken breast into 1/2-inch thin strips and set aside.
  2. Step 2: Slice 1 medium red bell pepper into thin strips and trim 1 cup snap peas.
  3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce and 1 tbsp honey until smooth.
  4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot but not smoking, about 1 minute.
  5. Step 5: Add 2 cloves minced garlic and 1 tsp grated fresh ginger to the skillet and sauté for 30 seconds until fragrant.
  6. Step 6: Add the chicken strips and cook, stirring frequently, for 5-6 minutes until no longer pink and slightly browned.
  7. Step 7: Add the sliced bell pepper and snap peas to the skillet and cook, stirring, for another 3-4 minutes until vegetables are tender-crisp.
  8. Step 8: Pour the soy sauce mixture over the chicken and vegetables and stir well. Cook for 1-2 minutes until the sauce thickens slightly and coats everything.
  9. Step 9: Remove from heat and serve immediately.

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Frequently asked questions

How long does Simple One-Pan Chicken and Veggie Stir Fry take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simple One-Pan Chicken and Veggie Stir Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium red bell pepper from drying out.

Can I substitute ingredients in Simple One-Pan Chicken and Veggie Stir Fry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simple One-Pan Chicken and Veggie Stir Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simple One-Pan Chicken and Veggie Stir Fry?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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