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 (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 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
- 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
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.
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 with Ginger take to make?
Total time is about 25 minutes (15 min prep + 10 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 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 Veggie 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 Veggie Stir-Fry with Ginger for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is One-Pan Chicken and Veggie Stir-Fry with Ginger gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
