One-Pan Chicken and Vegetable Stir Fry with Garlic Soy Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and vibrant stir fry featuring tender chicken and crisp vegetables coated in a savory garlic soy sauce. This asian fusion-inspired stir fry ready in about 25 minutes blends broccoli florets, large, julienned carrot, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 oz sliced chicken breasts and cook for 4-5 minutes, stirring occasionally until golden and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 julienned carrot; stir fry for 4 minutes until vegetables are crisp-tender.
  3. Step 3: In a small bowl, whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, 1 teaspoon cornstarch, 1/4 cup water, and 1/4 teaspoon red pepper flakes if using. Pour sauce into the skillet and stir to coat vegetables.
  4. Step 4: Return cooked chicken to the skillet and toss everything together. Cook for 2 more minutes until the sauce thickens and evenly coats the chicken and vegetables.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does One-Pan Chicken and Vegetable Stir Fry with Garlic Soy Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover One-Pan Chicken and Vegetable Stir Fry with Garlic Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in One-Pan Chicken and Vegetable Stir Fry with Garlic Soy Sauce?

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 with Garlic Soy Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 with Garlic Soy Sauce?

Asian Fusion stir fry 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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