Ginger Soy Chicken Stir-Fry
Tender chicken strips stir-fried with crisp vegetables in a savory ginger-soy glaze, served over fluffy rice. This asian-inspired chicken ready in about 35 minutes pairs cut into 1/2-inch strips 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger Soy Chicken Stir-Fry 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 Ginger Soy Chicken 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 soy sauce from drying out.
Can I substitute ingredients in Ginger Soy Chicken 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 Soy Chicken 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 Soy Chicken Stir-Fry?
Asian chicken 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
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
