One-Pan Chicken and Veggie Stir-Fry
A quick, healthy stir-fry that uses a single pan and affordable ingredients. Tender chicken, crisp vegetables, and a savory soy-garlic sauce make this a weekday staple. This asian-inspired soups ready in about 30 minutes pairs red, sliced bell peppers, head, cut into florets broccoli, soy sauce 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
- 2 boneless, skinless (6 oz each) chicken breast
- 1 red, sliced bell peppers
- 1 head, cut into florets broccoli
- 3 tbsp soy sauce
- 3 cloves, minced garlic
- 1 tbsp grated ginger
- 2 tbsp vegetable oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 boneless, skinless chicken breasts and cook for 5-6 minutes per side until golden brown and nearly cooked through. Remove and set aside.
- Step 2: In the same pan, add 1 red sliced bell pepper and 1 head of broccoli florets. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 3: Return the chicken to the pan. Add 3 tbsp soy sauce, 3 minced garlic cloves, and 1 tbsp grated ginger. Cook for 2-3 minutes until chicken is fully cooked and sauce thickens slightly.
- Step 4: Sprinkle 1 tbsp sesame seeds over the top and stir to combine. Serve immediately with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Veggie Stir-Fry 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 Veggie 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 red, sliced bell peppers from drying out.
Can I substitute ingredients in One-Pan Chicken and Veggie 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 Veggie 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 Veggie Stir-Fry?
Asian soups 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
