Chicken and Vegetable Stir-Fry with Soy-Ginger Glaze
A quick, flavorful stir-fry combining tender chicken, crisp vegetables, and a savory soy-ginger sauce for a balanced, satisfying meal. This asian-inspired asian ready in about 30 minutes pairs medium, sliced bell pepper, head, cut into florets broccoli, (60g) snow peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (450g) sliced into strips chicken breast
- 1 medium, sliced bell pepper
- 1 head, cut into florets broccoli
- 1/2 cup (60g) snow peas
- 3 tbsp (45ml) soy sauce
- 1 tbsp (15g) grated ginger
- 1 tbsp (15ml) sesame oil
- 1 tbsp (12g) brown sugar
- 1 cup (185g) cooked rice
Instructions
- Step 1: Heat 1 tbsp sesame oil in a wok or large skillet over high heat. Add chicken and cook for 5 minutes until browned, then set aside.
- Step 2: Add 1 tbsp sesame oil to the pan, stir-fry bell pepper and broccoli for 3 minutes until tender-crisp. Add snow peas and cook for 1 minute.
- Step 3: In a small bowl, mix soy sauce, ginger, brown sugar, and 1 tbsp water. Return chicken to the pan, pour the glaze over, and stir-fry for 2-3 minutes until coated.
- Step 4: Serve over cooked rice, garnished with sesame seeds and 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 with Soy-Ginger Glaze take to make?
Total time is about 30 minutes (10 min prep + 20 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-Ginger 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 medium, sliced bell pepper from drying out.
Can I substitute ingredients in Chicken and Vegetable Stir-Fry with Soy-Ginger 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-Ginger 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-Ginger Glaze?
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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
