Stir-Fried Chicken and Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, restaurant-quality stir-fry with tender chicken and crisp vegetables in a savory sauce. This asian-inspired one pot ready in about 27 minutes pairs sliced into thin strips chicken breast, broccoli florets, sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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

• 6 oz, sliced into thin strips chicken breast
• 1 cup broccoli florets
• 1, sliced red bell pepper
• 1, julienned carrot
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 6 oz sliced chicken breast and cook for 4 minutes until browned, then set aside.
2. Step 2: Add 2 minced garlic cloves and 1 tsp grated ginger to the skillet, stir-frying for 30 seconds until fragrant. Add 1 cup broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot, cooking for 5 minutes until vegetables are crisp-tender.
3. Step 3: Return chicken to the skillet, add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper. Toss for 2 minutes until sauce thickens and coats everything evenly.