Jet Stream Chicken Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Tender chicken and crisp vegetables coated in a smooth soy-ginger sauce that glides across the tongue like a steady jet stream. This asian ready in about 35 minutes pairs chicken breasts, vegetable oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 chicken breasts
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp minced garlic
• 1 tsp grated ginger
• 2 cups mixed vegetables
• 2 tbsp cornstarch
• 3 tbsp water
• 1/4 cup sliced green onions

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp minced garlic, and 1 tsp grated ginger; set aside.
2. Step 2: Toss 12 oz chicken breasts with 2 tbsp cornstarch until evenly coated.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the cornstarch-coated chicken and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through.
4. Step 4: Add 2 cups mixed vegetables and cook for 3-4 minutes until crisp-tender, stirring frequently.
5. Step 5: Pour the soy sauce mixture over the chicken and vegetables, then add 3 tbsp water. Stir constantly until the sauce thickens and coats the ingredients, about 1 minute.
6. Step 6: Stir in 1/4 cup sliced green onions and cook for 30 seconds more.
7. Step 7: Serve immediately over steamed rice.