Chicken and Vegetable Stir-Fry with Ginger Soy Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Chicken and Vegetable Stir-Fry with Ginger Soy Glaze 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 Chicken and Vegetable Stir-Fry with Ginger Soy Glaze?

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 broccoli florets from drying out.

Can I substitute ingredients in Chicken and Vegetable Stir-Fry with Ginger Soy Glaze?

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 with Ginger Soy Glaze 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 with Ginger Soy Glaze?

Asian curry 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.

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