One-Pan Chicken and Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick, healthy dish using affordable chicken thighs and seasonal vegetables, cooked in a single pan for easy cleanup. This asian-inspired quick meals ready in about 45 minutes pairs boneless, skinless chicken thighs, medium, sliced bell peppers, head, cut into florets broccoli 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.

★ 3.9 (15 ratings) Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large skillet, heat 2 tbsp vegetable oil over medium-high heat. Add 4 chicken thighs and cook for 5-6 minutes per side until golden brown and nearly cooked through. Remove and set aside.
  2. Step 2: In the same skillet, add 2 tbsp grated ginger and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 2 sliced bell peppers, 1 head broccoli florets, and 8 oz sliced mushrooms. Cook for 5-7 minutes until vegetables are tender-crisp.
  3. Step 3: In a small bowl, mix 3 tbsp soy sauce with 1 tbsp cornstarch. Pour this mixture into the skillet, stirring to coat the vegetables. Cook for 2-3 minutes until the sauce thickens.
  4. Step 4: Return the chicken to the skillet, stir to combine, and cook for 2-3 minutes until heated through. Sprinkle with 1 tbsp sesame seeds and serve immediately.

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Frequently asked questions

How long does One-Pan Chicken and Vegetable Stir-Fry take to make?

Total time is about 45 minutes (20 min prep + 25 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 One-Pan Chicken and Vegetable Stir-Fry?

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 medium, sliced bell peppers from drying out.

Can I substitute ingredients in One-Pan Chicken and Vegetable Stir-Fry?

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 One-Pan Chicken and Vegetable Stir-Fry 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.

What goes well with One-Pan Chicken and Vegetable Stir-Fry?

Asian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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