One-Pan Sesame-Ginger Chicken Stir-Fry with Broccoli

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Crisp-tender chicken and vegetables coated in a savory-sweet sesame-ginger sauce, ready in 30 minutes. This Asian recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb, thinly sliced boneless skinless chicken breasts
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp, grated fresh ginger
• 2, minced garlic cloves
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 3 cups broccoli florets
• 1 medium, thinly sliced red bell pepper
• 1/4 cup shredded carrots
• 1/4 cup water
• 2 tbsp cornstarch
• 1/4 cup, chopped green onions

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

Instructions

1. Step 1: Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated fresh ginger, and 2 minced garlic cloves in a small bowl.
2. Step 2: Heat 1 tbsp sesame oil and 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Add 1 lb thinly sliced chicken and cook for 4-5 minutes, stirring occasionally, until golden brown; transfer to a plate.
4. Step 4: Add 3 cups broccoli florets and 1/4 cup water to the skillet, cover, and steam for 3 minutes until bright green.
5. Step 5: Add 1 thinly sliced red bell pepper and 1/4 cup shredded carrots, and stir-fry for 2 minutes until tender-crisp.
6. Step 6: Return chicken to the skillet and pour in the sauce mixture; stir to coat.
7. Step 7: Whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry, then pour into the skillet and stir for 1-2 minutes until sauce thickens.
8. Step 8: Stir in 1/4 cup chopped green onions and serve immediately.