Stir-Fried Chicken with Chili Paste and Mixed Vegetables in Brown Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender chicken stir-fried with zucchini, carrots, bell peppers, and onions, tossed in a homemade spicy brown sauce and topped with crunchy peanuts. This thai-inspired stir fry ready in about 30 minutes blends thinly sliced chicken breast, medium, sliced into half-moons zucchini, large, julienned carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, sliced into half-moons zucchini
• 1 large, julienned carrots
• 1 medium, sliced into strips red bell pepper
• 1 medium, thinly sliced yellow onion
• 3 tbsp vegetable oil
• 2 tbsp chili paste
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 1/4 cup water
• 1/4 cup, chopped roasted peanuts
• 3 cloves, minced fresh garlic
• 1 tbsp, minced fresh ginger

Instructions

1. 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 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
2. Step 2: Add 12 oz thinly sliced chicken breast to the wok and stir-fry for 4-5 minutes, breaking apart pieces until chicken is cooked through and lightly browned.
3. Step 3: Add 1 sliced medium zucchini, 1 julienned large carrot, 1 sliced medium red bell pepper, and 1 thinly sliced medium yellow onion. Stir-fry the vegetables with chicken for 3-4 minutes until slightly tender but still crisp.
4. Step 4: In a small bowl, whisk together 2 tbsp chili paste, 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/4 cup water until smooth. Pour the sauce over the chicken and vegetables.
5. Step 5: Continue stir-frying for 2-3 minutes, stirring constantly until the sauce thickens and evenly coats the ingredients.
6. Step 6: Remove from heat and sprinkle 1/4 cup chopped roasted peanuts on top before serving.