One-Pan Chicken Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A single-pan meal featuring tender chicken and frozen vegetables in a savory soy-ginger sauce, ready in 30 minutes. This Asian-inspired one-pot recipe, ready in about 30 minutes, pairs chicken thighs, soy sauce, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs, boneless skinless, cut into 1-inch cubes chicken thighs
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• 3 cups, frozen mixed vegetables
• 1/4 cup water
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 2 tbsp vegetable oil

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 1.5 lbs chicken thighs (cut into 1-inch cubes) with 2 tbsp soy sauce and 1 tbsp cornstarch in a bowl until coated. Let sit 5 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet.
3. Step 3: Add 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger to skillet. Sauté 30 seconds until fragrant.
4. Step 4: Add 3 cups frozen mixed vegetables and 1/4 cup water to skillet. Stir-fry 4-5 minutes until vegetables are tender-crisp.
5. Step 5: Return chicken to skillet, stir to combine, and cook 2 minutes until heated through.