Ginger-Soy Glazed Chicken Stir Fry with Colorful Vegetables
A quick and vibrant stir fry combining tender chicken with crisp bell peppers and snap peas in a savory ginger-soy sauce. This Asian-inspired stir-fry recipe, ready in about 27 minutes, pairs boneless skinless chicken breast, red bell pepper, yellow bell pepper 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, thinly sliced boneless skinless chicken breast
- 1 medium, thinly sliced red bell pepper
- 1 medium, thinly sliced yellow bell pepper
- 1 cup, trimmed snap peas
- 2 tbsp, minced fresh ginger
- 3, minced garlic cloves
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2, sliced for garnish green onions
- 1 tbsp, toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 tablespoon sesame oil; set aside the ginger-soy glaze.
- Step 2: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 1 pound thinly sliced boneless skinless chicken breast and stir-fry for 4-5 minutes until the chicken is cooked through and starting to brown.
- Step 3: Add 2 tablespoons minced fresh ginger and 3 minced garlic cloves to the chicken, stir-frying for 30 seconds until fragrant.
- Step 4: Toss in 1 cup snap peas, 1 medium sliced red bell pepper, and 1 medium sliced yellow bell pepper. Stir-fry the vegetables with the chicken for 3-4 minutes until crisp-tender.
- Step 5: Pour the prepared ginger-soy glaze over the chicken and vegetables, stirring constantly for 2 minutes until the sauce thickens slightly and coats everything evenly.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tablespoon toasted sesame seeds before serving.
Frequently asked questions
How long does Ginger-Soy Glazed Chicken Stir Fry with Colorful Vegetables take to make?
Total time is about 27 minutes (15 min prep + 12 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 Glazed Chicken Stir Fry with Colorful Vegetables?
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 red bell pepper from drying out.
Can I substitute ingredients in Ginger-Soy Glazed Chicken Stir Fry with Colorful Vegetables?
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 Glazed Chicken Stir Fry with Colorful Vegetables 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 Glazed Chicken Stir Fry with Colorful Vegetables?
Asian stir fry 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.








