One-Pot Chicken and Vegetable Stir-Fry with Lemon-Ginger Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick weeknight dinner with tender chicken and crisp vegetables in a tangy lemon-ginger sauce, all cooked in one pan. This asian-inspired one pot ready in about 35 minutes blends (diced) Chicken breast, Broccoli florets, (sliced) Bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.3 (9 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 450g diced chicken breast and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
  3. Step 3: Add 150g sliced bell pepper and 2 cups broccoli florets to the skillet, stir-frying for 3-4 minutes until crisp-tender.
  4. Step 4: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 1 minute until fragrant.
  5. Step 5: Whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth.
  6. Step 6: Pour sauce mixture into the skillet, stirring constantly until thickened and coating vegetables (about 2 minutes).
  7. Step 7: Return chicken to skillet and stir to combine, cooking for 2 more minutes until heated through.
  8. Step 8: Serve immediately over 3 cups cooked rice.

Frequently asked questions

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

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover One-Pot Chicken and Vegetable Stir-Fry with Lemon-Ginger Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in One-Pot Chicken and Vegetable Stir-Fry with Lemon-Ginger Sauce?

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 Lemon-Ginger Sauce 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 Lemon-Ginger Sauce?

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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