Stir-Fried Chicken and Colorful Veggie Rice Bowl

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 drafted and published.

A vibrant stir-fry combining tender chicken breast with crunchy bell peppers, snap peas, and carrots served over steamed jasmine rice for a quick and healthy meal. This Asian-inspired rice and grain recipe, ready in about 25 minutes, pairs boneless skinless chicken breast, diced, cooked jasmine rice, red bell pepper, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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: 10 min Cook: 15 min Serves 4 Asian cuisine 510 cal/serving

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Ingredients

12 oz boneless skinless chicken breast, diced
3 cups cooked jasmine rice
1/2 cup red bell pepper, julienned
1/2 cup yellow bell pepper, julienned
1 cup snap peas, trimmed
1/2 cup carrot, peeled and thinly sliced
3 garlic cloves, minced
1 tbsp ginger, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp green onions, sliced
1 tbsp sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 12 oz diced chicken breast and stir-fry for 5-6 minutes until cooked through and lightly browned.
Step 2: Add 3 minced garlic cloves and 1 tbsp minced ginger to the wok, stir-frying for 30 seconds until fragrant.
Step 3: Toss in 1/2 cup each of julienned red and yellow bell peppers, 1 cup snap peas, and 1/2 cup thinly sliced carrot. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 4: Drizzle 3 tbsp soy sauce and 2 tbsp sesame oil over the chicken and veggies, stirring to coat everything evenly. Cook for another 1-2 minutes to combine flavors.
Step 5: Remove from heat and fold in 3 cups cooked jasmine rice thoroughly to warm the rice and distribute ingredients.
Step 6: Garnish with 2 tbsp sliced green onions and 1 tbsp sesame seeds before serving hot.