Stir-Fried Sesame Chicken with Mixed Vegetables

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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 drafted and published.

A colorful stir-fry combining tender chicken pieces with crisp vegetables and a savory sesame soy sauce. This Chinese-inspired stir-fry recipe, ready in about 30 minutes, pairs boneless chicken breast, soy sauce, sesame oil 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 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 320 cal/serving

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Ingredients

1 lb, cut into 1-inch pieces boneless chicken breast
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp, minced fresh ginger
3 cloves, minced garlic cloves
1 medium, sliced into thin strips red bell pepper
2 cups broccoli florets
1 large, julienned carrot
3 stalks, chopped green onions
1 tbsp toasted sesame seeds
2 tbsp vegetable oil
1 tsp cornstarch
2 tbsp water

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Instructions

Step 1: In a medium bowl, toss 1 lb boneless chicken breast pieces with 3 tbsp soy sauce and 1 tsp cornstarch until evenly coated. Set aside for 10 minutes to marinate.
Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering. Add the marinated chicken and stir-fry for 5-6 minutes until golden and cooked through, then remove from wok and set aside.
Step 3: In the same wok, add 2 tbsp sesame oil, 1 tbsp minced fresh ginger, and 3 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
Step 4: Add 1 sliced red bell pepper, 2 cups broccoli florets, and 1 julienned carrot to the wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Step 5: Return the cooked chicken to the wok along with 2 tbsp water. Stir everything together and cook for an additional 2 minutes until the sauce slightly thickens and coats the chicken and vegetables.
Step 6: Remove from heat, stir in 3 chopped green onions and sprinkle 1 tbsp toasted sesame seeds before serving.