One-Pan Chicken and Veggie Stir-Fry with Ginger
Simple stir-fry featuring tender chicken breast and crisp vegetables in a fragrant ginger sauce. This Asian-inspired one-pot recipe (gluten-free), ready in about 25 minutes, pairs chicken breast, broccoli, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 8 oz chicken breast
- 1 cup broccoli
- 1/2 cup bell peppers
- 1/2 cup carrots
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp ginger
- 1 clove garlic
- 1 tbsp coconut aminos
- 1/8 tsp black pepper
The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cut chicken breast into 1/2-inch cubes and season with 1/8 tsp black pepper. Heat 1 tsp sesame oil in a large skillet over medium-high heat.
- Step 2: Add chicken cubes and cook for 4-5 minutes until golden brown, stirring occasionally, then remove from pan.
- Step 3: Add broccoli, bell peppers, and carrots to the skillet. Sauté for 3-4 minutes until crisp-tender, stirring constantly.
- Step 4: Return chicken to the skillet. Add 1 tbsp grated ginger, 1 minced garlic clove, 1 tbsp soy sauce, 1 tbsp coconut aminos, and cook for 2 more minutes until vegetables are bright and sauce coats everything evenly.
