Asian-Style Chicken and Rice Stir-Fry

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A quick weeknight meal with tender chicken and vegetables tossed in a savory sauce over rice. This Asian recipe, ready in about 30 minutes, pairs chicken breasts, soy sauce, rice vinegar 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 breasts
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cups cooked rice
• 1 cup mixed vegetables
• 2 green onions
• 1 tsp ginger
• 2 cloves garlic

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Instructions

1. Step 1: Cut 1 lb chicken breasts into 1-inch cubes. Combine with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch in a bowl; marinate for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden and cooked through; remove and set aside.
3. Step 3: In the same skillet, add 1 tsp minced ginger and 2 minced garlic cloves; stir-fry for 30 seconds until fragrant. Add 1 cup mixed vegetables and cook for 3-4 minutes until crisp-tender. Return chicken to skillet with vegetables and 2 cups cooked rice. Toss to combine and cook for 2 minutes until heated through. Stir in 2 sliced green onions before serving.