Chicken and Vegetable Stir-Fry with Soy Glaze
A quick, vibrant stir-fry featuring tender chicken, crisp veggies, and a sweet-savory soy glaze. This asian-inspired quick meals (vegetarian-friendly) ready in about 35 minutes pairs head, cut into small florets broccoli, red, sliced bell pepper, (80 g) 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
- 1.5 lbs (680 g), sliced into 1/4-inch strips chicken breast
- 1 head, cut into small florets broccoli
- 1 red, sliced bell pepper
- 1 cup (80 g) snow peas
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 3 cloves, minced garlic
- 1 tbsp (15 ml) sesame oil
- 1.5 cups (180 g), cooked rice
Instructions
- Step 1: Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir-fry for 30 seconds until aromatic.
- Step 2: Add chicken strips and cook for 4-5 minutes until browned. Push to side, then add broccoli, bell pepper, and snow peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 3: Pour in soy sauce and mirin. Cook for 2-3 minutes until sauce reduces and glazes the dish. Toss with cooked rice and serve immediately.
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 Glaze take to make?
Total time is about 35 minutes (15 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 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 red, sliced bell pepper from drying out.
Can I substitute ingredients in Chicken and Vegetable Stir-Fry with 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 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.
Is Chicken and Vegetable Stir-Fry with Soy Glaze vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
