One-Pan Chicken Vegetable Stir-Fry

By · Reviewed by AislePrompt Editorial · ·

A single-pan meal featuring tender chicken and frozen vegetables in a savory soy-ginger sauce, ready in 25 minutes. This asian-inspired one pot ready in about 30 minutes pairs soy sauce, cornstarch, sesame oil 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pan Chicken Vegetable 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 Vegetable 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 soy sauce from drying out.

Can I substitute ingredients in One-Pan Chicken Vegetable 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 Vegetable 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 Vegetable Stir-Fry?

Asian one pot 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.

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