Ginger-Garlic Chicken and Vegetable Stir-fry
Quick-cooked chicken and crisp vegetables simmered in a fragrant ginger-garlic sauce. This asian-inspired asian ready in about 30 minutes pairs chicken breast, avocado oil, garlic 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 chicken breast
- 2 tbsp avocado oil
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 red bell pepper
- 1 cup broccoli florets
- 1 cup snap peas
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb thinly sliced chicken breast and cook for 5-6 minutes until golden and cooked through, then set aside.
- Step 2: Add remaining 1 tbsp avocado oil to the skillet. Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup snap peas. Stir-fry for 5-7 minutes until vegetables are crisp-tender. Return chicken to the skillet, season with 1 tsp sea salt and 1/2 tsp black pepper, and cook for 1 minute to combine.
Frequently asked questions
How long does Ginger-Garlic Chicken and Vegetable Stir-fry 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 Ginger-Garlic Chicken and Vegetable Stir-fry?
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 chicken breast from drying out.
Can I substitute ingredients in Ginger-Garlic Chicken and Vegetable Stir-fry?
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 Ginger-Garlic Chicken and Vegetable Stir-fry 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 Ginger-Garlic Chicken and Vegetable Stir-fry?
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
- ★★★★★
This is my new go-to recipe for chicken stir-fry.
- ★★★★★
My kids asked for seconds. So flavorful and easy to make.
- ★★★★★
Perfect for weeknights! The ginger and garlic really shone through.
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