Chicken and Vegetable Stir-Fry with Soy-Garlic Glaze
A colorful stir-fry featuring tender chicken breast and crisp vegetables coated in a savory soy-garlic glaze perfect for quick family dinners. This asian fusion-inspired stir fry ready in about 30 minutes pairs medium red bell pepper, sliced, broccoli florets, large carrot, julienned 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 skinless chicken breast, sliced thin
- 1 medium red bell pepper, sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 3 stalks green onions, sliced
- 4 cloves garlic cloves, minced
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch
- 2 tbsp water
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp cornstarch dissolved in 2 tbsp water; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 lb thinly sliced boneless skinless chicken breast and cook for 5-6 minutes until cooked through and lightly browned, stirring frequently.
- Step 3: Add 4 minced garlic cloves, 1 medium sliced red bell pepper, 2 cups broccoli florets, and 1 large julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Pour the soy-garlic sauce over the chicken and vegetables. Stir continuously for 2-3 minutes until the sauce thickens and coats everything evenly.
- Step 5: Remove from heat and garnish with 3 sliced green onions and a pinch of 1/4 tsp red pepper flakes if desired for mild heat. Serve hot over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicken and Vegetable Stir-Fry with Soy-Garlic 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 Soy-Garlic 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 Soy-Garlic 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 Soy-Garlic 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 Soy-Garlic Glaze?
Asian Fusion stir fry 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.
