Chicken and Veggie Stir-Fry with Soy-Ginger Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful, protein-packed stir-fry with tender chicken, crisp vegetables, and a tangy soy-ginger sauce for a quick weeknight meal. This asian-inspired asian (vegetarian-friendly) ready in about 35 minutes pairs (skinless, boneless) chicken breast, large (diced) bell pepper, (julienned) carrots 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.

★ 4.0 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced bell pepper and carrots; sauté for 3-4 minutes until tender-crisp.
  2. Step 2: Add broccoli and snow peas; stir-fry for 2-3 minutes until bright green and just tender.
  3. Step 3: Push vegetables to the side of the pan. Add 1 tbsp olive oil and sear chicken breast for 5-6 minutes until golden and cooked through.
  4. Step 4: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp grated ginger, 2 cloves minced garlic, and 1 tsp sugar. Pour the sauce over the chicken and vegetables; stir to coat.
  5. Step 5: Cook for 2-3 minutes until sauce thickens and coats the ingredients.
  6. Step 6: Serve over 1 cup cooked rice, garnished with sesame seeds.

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Frequently asked questions

How long does Chicken and Veggie Stir-Fry with Soy-Ginger 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 Veggie 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 large (diced) bell pepper from drying out.

Can I substitute ingredients in Chicken and Veggie 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 Veggie 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.

Is Chicken and Veggie Stir-Fry with Soy-Ginger 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.

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