Chicken and Vegetable Stir-Fry with Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Quick stir-fried chicken and crisp vegetables tossed in a savory ginger soy glaze, perfect for a fast and healthy dinner. This Asian-inspired curry recipe, ready in about 30 minutes, pairs boneless chicken breast, thinly sliced, broccoli florets, red bell pepper, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 boneless chicken breast, thinly sliced
• 2 cups broccoli florets
• 1 medium red bell pepper, sliced
• 1 medium carrot, julienned
• 3 stalks green onions, sliced
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp cornstarch
• 2 tbsp water
• 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: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 1 lb thinly sliced boneless chicken breast and stir-fry for 4-5 minutes until no longer pink.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the wok, stirring for 30 seconds until fragrant.
4. Step 4: Toss in 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Pour the prepared sauce into the wok and stir constantly for 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
6. Step 6: Remove from heat and sprinkle with 3 sliced green onions and 1 tbsp sesame seeds before serving over steamed rice or noodles.