Homemade Chicken and Vegetable Stir Fry with Ginger Soy Glaze

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Fresh chicken pieces stir-fried with crisp vegetables in a homemade ginger soy glaze, creating a quick, vibrant meal. This Asian-inspired sushi recipe, ready in about 30 minutes, pairs boneless skinless chicken breast, broccoli florets, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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

• 400 g, cut into 1-inch strips boneless skinless chicken breast
• 150 g broccoli florets
• 1 medium, sliced diagonally 1/4-inch thick carrot
• 1 medium, thinly sliced red bell pepper
• 3, minced garlic cloves
• 2 tbsp, minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp dissolved in 2 tbsp water cornstarch
• 2, sliced thin scallions
• 1 tsp, toasted sesame seeds

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

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok over high heat until shimmering. Add 400 g chicken breast strips and stir-fry for 5 minutes until browned and cooked through. Remove chicken and set aside.
2. Step 2: In the same wok, add 3 minced garlic cloves and 2 tbsp minced fresh ginger, stir-frying for 30 seconds until aromatic.
3. Step 3: Add 150 g broccoli florets, 1 sliced carrot, and 1 sliced red bell pepper, stir-frying for 4 minutes until vegetables are crisp-tender.
4. Step 4: Return the chicken to the wok and pour in 3 tbsp soy sauce, 1 tbsp honey, and 1 tbsp sesame oil. Stir to combine.
5. Step 5: Add 1 tsp cornstarch dissolved in 2 tbsp water, stirring constantly until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
6. Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tsp toasted sesame seeds before serving.