One-Pan Ginger Chicken Stir-Fry with Broccoli

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, aromatic stir-fry with tender chicken and crisp vegetables, ready in under 25 minutes with minimal cleanup. This Asian-inspired quick recipe, ready in about 25 minutes, pairs chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 10 min Serves 4 Asian-inspired cuisine 380 cal/serving

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Ingredients

1.5 lbs, boneless skinless, cut into 1-inch pieces chicken thighs
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp, grated fresh ginger
2 cloves, minced garlic
2 tbsp vegetable oil
3 cups broccoli florets
1, sliced red bell pepper
1/4 cup chicken broth
1 tbsp cornstarch
1 tbsp water
1/4 cup, sliced green onions

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Instructions

Step 1: Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 minced garlic cloves in a bowl. Add 1.5 lbs chicken pieces and marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes until golden brown, then set aside.
Step 3: Add 3 cups broccoli florets and 1 sliced red bell pepper to skillet, stir-frying for 3 minutes until crisp-tender.
Step 4: Return chicken to skillet, add 1/4 cup chicken broth, and simmer for 2 minutes.
Step 5: Mix 1 tbsp cornstarch with 1 tbsp water, stir into skillet, and cook for 1 minute until sauce thickens and coats chicken. Stir in 1/4 cup sliced green onions before serving.