Interest-Infused Chicken Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken thighs glazed in a sweet-savory ginger-scallion sauce with crisp-tender broccoli and carrots. This asian-inspired one pot ready in about 35 minutes pairs avocado oil, minced fresh ginger, low-sodium soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 12 oz, sliced into 1/2-inch pieces boneless chicken thighs
• 2 tbsp avocado oil
• 1 tbsp, minced fresh ginger
• 3, white parts minced, green parts sliced for garnish scallions
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 cups broccoli florets
• 1 cup, julienned carrots
• 1 tsp cornstarch
• 2 tbsp water

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp cornstarch, and 2 tbsp water until smooth.
2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 12 oz chicken thighs and cook for 4 minutes per side until golden brown and cooked through, then transfer to a plate.
3. Step 3: Add 1 tbsp minced ginger and 3 minced white scallions to the skillet, stir-frying for 30 seconds until fragrant. Add 2 cups broccoli and 1 cup julienned carrots, cooking for 4 minutes until crisp-tender.
4. Step 4: Return chicken to the skillet, pour in the sauce mixture, and cook for 2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables evenly.