One-Pan Chicken and Vegetable Stir-Fry with Ginger
Bright, quick-cooked chicken and vegetables in a fragrant ginger-soy sauce, ready in 30 minutes. This asian-inspired asian ready in about 30 minutes pairs chicken breast, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 chicken breast
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1 tbsp fresh ginger
- 1 red bell pepper
- 1 cup broccoli florets
- 1/2 cup snap peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 2 cups cooked rice
Instructions
- Step 1: Slice 1 lb chicken breast into 1/2-inch strips. Heat 2 tbsp vegetable oil in a large skillet over high heat, add chicken, and cook for 4-5 minutes until browned, then remove and set aside.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet; stir for 30 seconds until fragrant. Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1/2 cup snap peas, and stir-fry for 3-4 minutes until crisp-tender.
- Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/4 cup water, and 1 tbsp cornstarch in a small bowl. Pour the sauce into the skillet, return chicken to the skillet, and cook for 2-3 minutes until sauce thickens and coats the ingredients.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Vegetable Stir-Fry with Ginger take to make?
Total time is about 30 minutes (15 min prep + 15 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 with Ginger?
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 chicken breast from drying out.
Can I substitute ingredients in One-Pan Chicken and Vegetable Stir-Fry with Ginger?
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 Ginger 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 with Ginger?
Asian asian 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.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
