Chicken and Vegetable Stir-Fry
A quick, colorful stir-fry with tender chicken, crisp vegetables, and a savory soy-ginger glaze, served over steamed rice. This asian-inspired asian ready in about 45 minutes pairs boneless chicken breast, snow peas, broccoli florets 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 boneless chicken breast
- 1/2 cup snow peas
- 1 cup broccoli florets
- 1 medium red bell pepper
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ginger garlic paste
- 2 tbsp olive oil
- 1.5 cups jasmine rice
- 1 tbsp sesame seeds
- 1/4 cup sliced green onions
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs boneless chicken breast and cook for 5-6 minutes per side until golden and cooked through, then remove and set aside.
- Step 2: In the same skillet, add 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp ginger garlic paste. Stir for 1 minute until fragrant and slightly caramelized.
- Step 3: Add 1/2 cup snow peas, 1 cup broccoli florets, and 1 medium red bell pepper, diced into 1/2-inch cubes. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Step 4: Return the cooked chicken to the skillet and stir to combine. Cook for 2 minutes until everything is warmed through.
- Step 5: Serve over 1.5 cups steamed jasmine rice, garnished with 1 tbsp sesame seeds and 1/4 cup sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken and Vegetable Stir-Fry take to make?
Total time is about 45 minutes (20 min prep + 25 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 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 boneless chicken breast from drying out.
Can I substitute ingredients in 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 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 Chicken and Vegetable Stir-Fry?
Asian asian 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
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
