Balanced Chicken and Vegetable Stir-Fry
Quick-cooked chicken and mixed vegetables glazed in a savory-sweet sauce with ginger and garlic. This asian-inspired quick meals ready in about 30 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 cups, diced into 1/2-inch cubes chicken breast
- 1.5 cups, sliced (bell peppers, broccoli, carrots) mixed vegetables
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
Instructions
- Step 1: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger in a small bowl. Set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over high heat. Add 1.5 cups diced chicken breast and stir-fry for 5-6 minutes until golden brown and cooked through. Remove chicken and set aside.
- Step 3: Add 1.5 cups sliced mixed vegetables to the skillet and stir-fry for 3-4 minutes until crisp-tender. Return chicken to skillet, pour in sauce mixture, and stir in 1 tbsp cornstarch mixed with 2 tbsp water. Cook for 1-2 minutes until sauce thickens and coats vegetables and chicken.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Balanced Chicken and Vegetable Stir-Fry take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Balanced Chicken and Vegetable Stir-Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Balanced Chicken and Vegetable Stir-Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Balanced Chicken and Vegetable Stir-Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Balanced Chicken and Vegetable Stir-Fry?
Asian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
