Ginger Soy Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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 developed and reviewed.

Tender chicken strips stir-fried with crisp vegetables in a savory ginger-soy glaze, served over fluffy rice. This Asian-inspired chicken recipe, ready in about 35 minutes, pairs chicken breast, 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: 15 min Cook: 20 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

1 lb, cut into 1/2-inch strips chicken breast
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp sesame oil
1 tbsp, grated fresh ginger
2 cloves, minced garlic
2 tbsp vegetable oil
2 cups (broccoli, bell peppers, carrots, sliced) mixed vegetables
1/4 cup chicken broth
1/4 cup, cooked white rice

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Instructions

Step 1: In a bowl, combine 1 lb chicken strips with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tbsp sesame oil; marinate for 10 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 3: Add marinated chicken and cook for 5 minutes, stirring occasionally, until golden brown and cooked through; remove and set aside.
Step 4: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves; stir for 30 seconds until fragrant.
Step 5: Add 2 cups sliced mixed vegetables and stir-fry for 4-5 minutes until crisp-tender and bright in color.
Step 6: Return chicken to skillet, add 1/4 cup chicken broth, and cook for 2 minutes until sauce thickens and coats vegetables evenly.
Step 7: Serve immediately over 1/4 cup cooked white rice.