One-Pot Quick Chicken and Vegetable Stir Fry

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

A fast and flavorful stir fry combining tender chicken with crisp vegetables in a savory soy-ginger sauce, perfect for a weeknight meal. This asian-inspired stir fry ready in about 35 minutes pairs boneless skinless chicken breasts, soy sauce, finely grated fresh ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1 lb boneless skinless chicken breasts into 1/2-inch strips. Toss with 1 tbsp cornstarch to coat evenly.
  2. Step 2: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and 1 tbsp finely grated fresh ginger root, sautéing for 30 seconds until fragrant.
  3. Step 3: Add the chicken strips to the skillet and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
  4. Step 4: Add 2 cups broccoli florets, 1 medium thinly sliced red bell pepper, and 1 large julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Pour in 3 tbsp soy sauce and 1/4 cup water, stirring to combine. Cook for 2 minutes until the sauce thickens and coats the chicken and vegetables.
  6. Step 6: Stir in 2 chopped green onions, then serve hot over 3 cups cooked jasmine rice.

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Frequently asked questions

How long does One-Pot Quick Chicken and Vegetable Stir Fry 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 Quick 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 soy sauce from drying out.

Can I substitute ingredients in One-Pot Quick 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 Quick 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 Quick Chicken and Vegetable Stir Fry?

Asian stir fry 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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