Mixed Vegetable Stir-Fry with Ginger and Garlic
Quick-cooked vegetables in a savory ginger-garlic sauce, ready in 15 minutes. This asian-inspired asian (vegetarian) ready in about 25 minutes pairs vegetable oil, thinly sliced chicken breast, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 tbsp vegetable oil
- 3 oz, thinly sliced chicken breast
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic
- 2 cups (broccoli, bell peppers, carrots), cut into bite-sized pieces mixed vegetables
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1/4 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 3 oz thinly sliced chicken breast and stir-fry for 3-4 minutes until browned and cooked through; remove and set aside.
- Step 2: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves, and stir-fry for 30 seconds until fragrant.
- Step 3: Add 2 cups mixed vegetables (broccoli, bell peppers, carrots) and stir-fry for 4-5 minutes until crisp-tender.
- Step 4: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp cornstarch, and 1/4 cup water. Pour the sauce over the vegetables and chicken, and cook for 1-2 minutes until the sauce thickens and coats the vegetables.
Frequently asked questions
How long does Mixed Vegetable Stir-Fry with Ginger and Garlic take to make?
Total time is about 25 minutes (15 min prep + 10 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 Mixed Vegetable Stir-Fry with Ginger and Garlic?
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 vegetable oil from drying out.
Can I substitute ingredients in Mixed Vegetable Stir-Fry with Ginger and Garlic?
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 Mixed Vegetable Stir-Fry with Ginger and Garlic 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.
Is Mixed Vegetable Stir-Fry with Ginger and Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is now my go-to stir-fry recipe!
- ★★★★★
Quick and delicious, perfect for weeknights.
- ★★★★★
The ginger and garlic really elevated the vegetables. My family loved it!
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