Zesty Chicken & Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A quick, colorful stir-fry with tender chicken, seasonal vegetables, and a tangy ginger-soy glaze. This Asian-inspired chicken recipe, ready in about 45 minutes, pairs boneless chicken thighs, broccoli, carrots 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

• 1.5 lbs, cut into 1-inch cubes boneless chicken thighs
• 1 head, cut into florets broccoli
• 1 lb, julienned carrots
• 2 medium, sliced bell peppers
• 1 tbsp, grated ginger
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden and cooked through, then remove and set aside.
2. Step 2: In the same skillet, add olive oil, then stir-fry broccoli, carrots, and bell peppers for 5-7 minutes until tender-crisp.
3. Step 3: Return chicken to the skillet. Add ginger, soy sauce, rice vinegar, and brown sugar. Cook for 2-3 minutes until the sauce thickens and glazes the vegetables.
4. Step 4: Sprinkle sesame seeds over the top and serve immediately.