Ginger Soy Stir-Fry with Chicken and Broccoli
A quick and flavorful stir-fry with tender chicken, crisp broccoli, and a savory ginger-soy sauce, ready in 20 minutes. This chinese-inspired asian ready in about 30 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, boneless, skinless, cut into 1-inch pieces chicken thighs
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp, grated fresh ginger
- 2 cloves, minced garlic
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1, thinly sliced bell pepper
- 1/2 cup, sliced mushrooms
- 1/4 cup, sliced green onions
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated fresh ginger, and 2 minced garlic cloves; set aside.
- Step 2: In a separate bowl, toss 1 lb chicken thigh pieces with 1 tbsp cornstarch until evenly coated.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 4-5 minutes until golden brown and cooked through, then remove and set aside.
- Step 4: Add 2 cups broccoli florets, 1 thinly sliced bell pepper, and 1/2 cup sliced mushrooms to the skillet and stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 5: Return the cooked chicken to the skillet, add the soy sauce mixture, and stir-fry for 2 more minutes until sauce thickens and coats the chicken and vegetables.
- Step 6: Stir in 1/4 cup sliced green onions and cook for 1 minute more until fragrant. Serve hot over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger Soy Stir-Fry with Chicken and Broccoli 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 Soy Stir-Fry with Chicken and Broccoli?
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 Stir-Fry with Chicken and Broccoli?
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 Stir-Fry with Chicken and Broccoli 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 Stir-Fry with Chicken and Broccoli?
Chinese 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
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
