Half-Chicken, Half-Veggie Stir-Fry with Ginger-Soy Glaze
A perfectly balanced stir-fry featuring equal portions of succulent chicken and crisp vegetables coated in a fragrant ginger-soy glaze. This asian-inspired asian ready in about 30 minutes pairs boneless and skinless 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 425 calories and feeds 2, 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
- 8 oz, boneless and skinless chicken breast
- 2 cups (broccoli, bell peppers, carrots, thinly sliced) mixed vegetables
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 2 tbsp vegetable oil
- 1/4 cup, chopped green onions
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp cornstarch, and 1/4 cup water until smooth; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat, add 8 oz cubed chicken, and cook for 5-6 minutes until golden and cooked through; remove and set aside.
- Step 3: Add 2 cups mixed vegetables to the wok, stir-fry for 3-4 minutes until crisp-tender, then add 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
- Step 4: Return the chicken to the wok, pour in the sauce mixture, and stir for 2-3 minutes until the sauce thickens and coats the ingredients evenly, then sprinkle with 1/4 cup chopped green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Chicken, Half-Veggie Stir-Fry with Ginger-Soy Glaze 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 Half-Chicken, Half-Veggie Stir-Fry with Ginger-Soy Glaze?
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 Half-Chicken, Half-Veggie Stir-Fry with Ginger-Soy Glaze?
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 Half-Chicken, Half-Veggie Stir-Fry with Ginger-Soy Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Chicken, Half-Veggie Stir-Fry with Ginger-Soy Glaze?
Asian 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.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
