Tertiary-Spiced Quinary Chicken Stir Fry

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

A vibrant chicken stir fry featuring a unique blend of tertiary and quinary spices that deliver a bold, aromatic flavor. This Asian-inspired Fourth of July recipe, ready in about 30 minutes, pairs 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 280 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 Asian cuisine 280 cal/serving

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Ingredients

1 lb, thinly sliced chicken breast
2 tsp quinary spice mix (cumin, coriander, fenugreek, cardamom, clove)
3 tbsp soy sauce
2 tbsp sesame oil
3, minced garlic cloves
1 tbsp, grated ginger
1, julienned red bell pepper
3, chopped green onions
2 medium, julienned carrots
1 tsp cornstarch
1/4 cup water
2 tbsp vegetable oil

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Instructions

Step 1: In a bowl, toss 1 lb thinly sliced chicken breast with 2 tsp quinary spice mix and 1 tsp cornstarch until evenly coated.
Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
Step 3: Add the chicken to the wok, stir-frying for 5-6 minutes until cooked through and slightly caramelized at the edges.
Step 4: Stir in 1 julienned red bell pepper, 2 julienned carrots, and 3 chopped green onions, cooking for 3 minutes until vegetables are tender-crisp.
Step 5: Mix 3 tbsp soy sauce with 1/4 cup water and pour into the wok, stirring constantly until the sauce thickens and coats the chicken and vegetables, about 2 minutes.
Step 6: Drizzle 2 tbsp sesame oil over the stir fry, toss to combine, and remove from heat immediately to preserve the aroma.