One-Pot Ginger Chicken Stir-Fry with Vegetables

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A quick stir-fry with tender chicken, crisp vegetables, and a zesty ginger sauce, ready in 25 minutes for a flavorful weeknight dinner. This Asian recipe, ready in about 25 minutes, pairs chicken breast, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, boneless, skinless, cut into 1-inch cubes chicken breast
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp, minced ginger
• 2 cups (bell peppers, broccoli, snap peas) mixed vegetables
• 2 cloves, minced garlic
• 2 tbsp vegetable oil
• 1 cup cooked rice

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Instructions

1. Step 1: In a bowl, toss 1 lb chicken cubes with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp minced ginger. Let sit for 5 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and stir for 30 seconds until fragrant.
3. Step 3: Add marinated chicken and cook for 5 minutes until browned and cooked through. Push chicken to the side, add 2 cups mixed vegetables, and stir-fry for 5 minutes until crisp-tender.
4. Step 4: Stir everything together, season with salt if needed, and serve over 1 cup cooked rice.