One Pot Chicken and Vegetable Stir-Fry with Rice

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

A quick and flavorful stir-fry featuring chicken breast, broccoli, and carrots, simmered in a savory sauce with rice in a single pot. This asian-inspired one pot ready in about 35 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp cornstarch to make the sauce; set aside.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook for 5 minutes until golden brown on all sides, then remove and set aside.
  3. Step 3: Add the remaining 1 tbsp vegetable oil to the skillet. Add the minced garlic, grated ginger, and 1/4 tsp red pepper flakes, and stir for 30 seconds until fragrant.
  4. Step 4: Add the broccoli, carrots, and frozen peas to the skillet and stir-fry for 4 minutes until vegetables are crisp-tender.
  5. Step 5: Return the cooked chicken to the skillet, then add the cooked rice and 1/4 cup chicken broth. Stir in the prepared sauce and toss everything together for 2 minutes until the rice is heated through and the sauce coats the rice.
  6. Step 6: Cook for 2 more minutes until the sauce has thickened and the rice is well coated. Garnish with sliced green onions and serve.

Frequently asked questions

How long does One Pot Chicken and Vegetable Stir-Fry with Rice 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 Rice?

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 Rice?

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 Rice 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 Rice?

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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