Stir-Fried Chicken and Vegetables in Spicy Thai Brown Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 developed and reviewed.

Tender chicken pieces stir-fried with crisp zucchini, carrots, onions, and bell peppers in a flavorful homemade chili brown sauce, topped with crunchy roasted peanuts. This Thai-inspired stir-fry recipe (gluten-free option), ready in about 30 minutes, pairs chicken breast, zucchini, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Thai cuisine 320 cal/serving

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Ingredients

12 oz, thinly sliced chicken breast
1 cup, sliced into half-moons zucchini
1 cup, julienned carrots
1 medium, thinly sliced onion
1 cup mixed colors, sliced into strips bell peppers
3 tbsp vegetable oil
3 cloves, minced garlic
2 tbsp chili paste
2 tbsp soy sauce
1 tsp brown sugar
1/4 cup water
1/4 cup, chopped roasted peanuts
2 stalks, thinly sliced for garnish green onions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant but not browned.
Step 2: Add 12 oz thinly sliced chicken breast and stir-fry for 4-5 minutes until cooked through and edges start to brown.
Step 3: Stir in 1 cup sliced zucchini, 1 cup julienned carrots, 1 medium thinly sliced onion, and 1 cup sliced bell peppers. Cook, stirring frequently, for 3-4 minutes until vegetables are crisp-tender.
Step 4: Mix 2 tbsp chili paste, 2 tbsp soy sauce, 1 tsp brown sugar, and 1/4 cup water in a small bowl, then pour over the chicken and vegetables. Stir continuously for 2-3 minutes until the sauce thickens and evenly coats the ingredients.
Step 5: Remove from heat and sprinkle 1/4 cup chopped roasted peanuts and 2 sliced green onions over the top before serving.