Ginger-Scallion Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken strips stir-fried with fresh ginger, scallions, and bell pepper in a light soy-vinegar sauce. This Chinese-inspired stir-fry recipe, ready in about 35 minutes, pairs chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 15 min Serves 4 Chinese cuisine 420 cal/serving

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Ingredients

1 lb chicken thighs
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp cornstarch
2 tbsp vegetable oil
1 tbsp fresh ginger
4 scallions
1 red bell pepper
1 cup broccoli florets
2 cups white rice

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Instructions

Step 1: Cut 1 lb boneless chicken thighs into 1/2-inch strips. Mix with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp cornstarch. Marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add marinated chicken and cook for 5-6 minutes until golden and cooked through. Remove and set aside.
Step 3: Add 1 tbsp minced fresh ginger and white parts of 4 sliced scallions to the wok. Stir-fry for 30 seconds until fragrant.
Step 4: Add 1 sliced red bell pepper and 1 cup broccoli florets. Stir-fry for 3 minutes until crisp-tender.
Step 5: Return chicken to wok with green parts of scallions. Toss for 1 minute until heated through. Serve over 2 cups cooked white rice.