Ginger Soy Stir-Fry with Chicken and Broccoli

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A quick and flavorful stir-fry with tender chicken, crisp broccoli, and a savory ginger-soy sauce, ready in 30 minutes. This Asian recipe, ready in about 30 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 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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. 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.
2. Step 2: In a separate bowl, toss 1 lb chicken thigh pieces with 1 tbsp cornstarch until evenly coated.
3. 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.
4. 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.
5. 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.
6. Step 6: Stir in 1/4 cup sliced green onions and cook for 1 minute more until fragrant. Serve hot over steamed rice.