One Pot Chicken and Vegetable Stir-Fry with Ginger and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, one-pot meal featuring tender chicken and crisp vegetables in a savory ginger-garlic sauce. This american-inspired one pot ready in about 35 minutes pairs soy sauce, rice vinegar, 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1 lb boneless chicken thighs (cut into 1-inch cubes) with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp cornstarch. Let marinate for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes until browned on all sides; remove and set aside.
  3. Step 3: Add 1 medium bell pepper (thinly sliced), 1 medium zucchini (sliced into 1/4-inch rounds), and 2 cups broccoli florets to the skillet. Stir-fry for 4-5 minutes until crisp-tender. Add 3 cloves minced garlic and 1 tbsp minced fresh ginger; cook for 1 minute until fragrant.
  4. Step 4: Return chicken to the skillet, add 1/4 cup water and 1/4 tsp red pepper flakes (if using). Stir to combine and cook for 2 more minutes until sauce thickens slightly and chicken is heated through.

Frequently asked questions

How long does One Pot Chicken and Vegetable Stir-Fry with Ginger and Garlic take to make?

Total time is about 35 minutes (15 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 with Ginger and Garlic?

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 Pot Chicken and Vegetable Stir-Fry with Ginger and Garlic?

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 with Ginger and Garlic 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 with Ginger and Garlic?

American 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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