Zesty Chicken and Veggie Stir-Fry

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A vibrant stir-fry packed with crisp vegetables, tender chicken, and a tangy soy-ginger glaze. This Asian-inspired chicken recipe, ready in about 45 minutes, pairs chicken breast, bell pepper, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 lb chicken breast
• 1 medium bell pepper
• 1 cup broccoli
• 1 cup carrots
• 3 tbsp soy sauce
• 1 tbsp ginger
• 2 cloves garlic
• 2 tbsp olive oil
• 1 cup rice
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Cut 1 lb chicken breast into 1/2-inch cubes. Slice 1 medium bell pepper into strips, 1 cup broccoli into florets, and 1 cup carrots into matchsticks.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
3. Step 3: Add chicken cubes and cook for 5-6 minutes until browned. Push to the side, then add broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: Stir in 3 tbsp soy sauce and 1/2 cup water. Cook for 2 minutes until the sauce thickens. Serve over 1 cup cooked rice, garnished with 1 tbsp toasted sesame seeds.