Stir-Fried Chicken with Sequential Veggie Layers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A dish where chicken is seared first (like CNN processing spatial data), then vegetables are added in sequence (like RNN processing temporal data) for layered flavor. This asian-inspired chicken ready in about 27 minutes pairs thinly sliced Chicken breast, Olive oil, sliced Onion 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

• 8 oz, thinly sliced Chicken breast
• 2 tbsp Olive oil
• 1/2 cup, sliced Onion
• 1/2 cup, julienned Carrots
• 1 cup Snow peas
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame seeds

Instructions

1. Step 1: Heat 1 tbsp olive oil in a wok over high heat until shimmering. Add chicken and cook for 4 minutes without stirring until golden brown on one side, then flip and cook 2 more minutes until cooked through.
2. Step 2: Remove chicken and set aside. Add remaining 1 tbsp olive oil to the wok, then add onion and cook for 2 minutes until translucent.
3. Step 3: Add carrots and cook for 3 minutes until slightly softened, then add snow peas and cook for 2 minutes until bright green and crisp-tender.
4. Step 4: Return chicken to the wok, add soy sauce and rice vinegar, and toss for 1 minute until sauce coats everything. Sprinkle with sesame seeds and serve immediately.