Stir-Fried Chicken and Vegetable Medley for Kids

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

A colorful, mild stir-fry packed with tender chicken and crisp vegetables, perfect for a nutritious kid-friendly meal. This Asian-inspired kid-friendly recipe, ready in about 25 minutes, pairs chicken breast, carrot, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 12 oz, thinly sliced chicken breast
• 1 medium, julienned carrot
• 1 cup, trimmed snap peas
• 1 small, thinly sliced red bell pepper
• 2 cloves, minced garlic
• 2 tbsp low-sodium soy sauce
• 2 tbsp vegetable oil
• 1 tsp honey
• 2 tbsp water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 12 oz thinly sliced chicken breast and stir-fry for 4-5 minutes until no longer pink and edges begin to brown.
2. Step 2: Add 2 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
3. Step 3: Toss in 1 medium julienned carrot, 1 cup trimmed snap peas, and 1 small thinly sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Stir together 2 tbsp low-sodium soy sauce, 1 tsp honey, and 2 tbsp water. Pour over the stir-fry and cook for another 2 minutes, stirring frequently, until the sauce thickens slightly and coats the chicken and vegetables.