Chicken and Vegetable Stir Fry with Ginger Soy Sauce

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

A vibrant stir fry dish with half the typical chicken quantity, balanced with crisp vegetables and a savory ginger soy glaze. This asian-inspired asian fusion (high protein) ready in about 25 minutes blends boneless skinless chicken breast, broccoli florets, medium red bell pepper, sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 15 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 6 oz boneless skinless chicken breast into bite-sized pieces. Toss with 1 tsp cornstarch and 1/4 tsp black pepper to lightly coat.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add chicken pieces and stir fry for 4-5 minutes until cooked through and lightly browned. Remove chicken and set aside.
  3. Step 3: In the same pan, add 1 tbsp grated fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until fragrant.
  4. Step 4: Add 1 cup broccoli florets, 1/2 sliced red bell pepper, and 1/2 julienned carrot. Stir fry vegetables for 3-4 minutes until just tender but still crisp.
  5. Step 5: Return chicken to the pan. Mix 3 tbsp soy sauce, 1/4 cup water, and 1 tbsp sesame oil in a small bowl, then pour over chicken and vegetables.
  6. Step 6: Stir everything together and cook for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
  7. Step 7: Garnish with 2 sliced green onions and serve immediately over rice or noodles.

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Frequently asked questions

How long does Chicken and Vegetable Stir Fry with Ginger Soy Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Chicken and Vegetable Stir Fry with Ginger Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Chicken and Vegetable Stir Fry with Ginger Soy Sauce high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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