One-Pot Chicken and Vegetable Stir-Fry
A vibrant, healthy stir-fry with tender chicken, crisp vegetables, and a savory soy-ginger sauce, ready in under 30 minutes. This asian-inspired chicken ready in about 30 minutes pairs (cut into strips) chicken breast, head (cut into florets) broccoli, (julienned) carrots 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.
Ingredients
- 1 1/2 lbs (cut into strips) chicken breast
- 2 (each cut into 1/2-inch strips) bell peppers
- 1 head (cut into florets) broccoli
- 2 (julienned) carrots
- 3 tbsp soy sauce
- 2 tbsp (grated) ginger
- 3 cloves (minced) garlic
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and cook 5-6 minutes until browned and nearly cooked through. Remove and set aside.
- Step 2: In the same pan, add 1 tbsp oil, then stir-fry bell peppers, broccoli, and carrots for 4-5 minutes until crisp-tender. Add 1 tbsp soy sauce, 1 tbsp ginger, and 1 minced garlic clove. Cook 2 minutes until fragrant.
- Step 3: Return chicken to the pan. Stir in 1 tbsp cornstarch mixed with 2 tbsp water. Cook 3-4 minutes until sauce thickens and chicken is fully cooked. Season with remaining 1 tbsp soy sauce and 1/2 tsp salt.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Vegetable Stir-Fry take to make?
Total time is about 30 minutes (10 min prep + 20 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-Pot Chicken and 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 (julienned) carrots from drying out.
Can I substitute ingredients in One-Pot Chicken and 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-Pot Chicken and 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-Pot Chicken and Vegetable Stir-Fry?
Asian chicken 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.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
