Leghorn Chicken and Vegetable Stir-Fry with Ginger-Soy Glaze
A quick stir-fry featuring tender Leghorn chicken strips and crisp vegetables coated in a fragrant ginger-soy sauce. This asian-inspired stir fry (high-protein) ready in about 27 minutes pairs sesame oil, minced fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 and skinless, thinly sliced Leghorn chicken thighs
- 2 tbsp sesame oil
- 1 tbsp, minced fresh ginger
- 3 cloves, minced garlic cloves
- 2 cups broccoli florets
- 1 medium, sliced into thin strips red bell pepper
- 3 tbsp soy sauce
- 1 tbsp honey
- 2 stalks, sliced green onions
- 1 tsp, mixed with 2 tbsp water cornstarch
Instructions
- Step 1: Heat 2 tbsp sesame oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced Leghorn chicken thighs and stir-fry for 4-5 minutes until cooked through and lightly browned.
- Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the wok and stir-fry for 30 seconds until fragrant.
- Step 3: Toss in 2 cups broccoli florets and 1 sliced medium red bell pepper, stir-frying for 3-4 minutes until vegetables are crisp-tender.
- Step 4: Stir together 3 tbsp soy sauce and 1 tbsp honey, then pour into the wok. Add the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) and cook for 1-2 minutes, stirring continuously until the sauce thickens and coats the chicken and vegetables.
- Step 5: Remove from heat and garnish with 2 sliced green onion stalks before serving immediately.
Frequently asked questions
How long does Leghorn Chicken and Vegetable Stir-Fry with Ginger-Soy Glaze take to make?
Total time is about 27 minutes (15 min prep + 12 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 Leghorn Chicken and Vegetable 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 sesame oil from drying out.
Can I substitute ingredients in Leghorn Chicken and Vegetable 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 Leghorn Chicken and Vegetable Stir-Fry with Ginger-Soy Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Leghorn Chicken and Vegetable Stir-Fry with Ginger-Soy Glaze high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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