Sautéed Chicken and Vegetable Stir Fry with Ginger Soy Glaze
A vibrant stir fry featuring tender chicken breast and crisp vegetables tossed in a fragrant ginger soy sauce. This Asian Fusion-inspired stir-fry recipe, ready in about 30 minutes, pairs chicken breast, olive oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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
- 12 oz, thinly sliced chicken breast
- 2 tbsp olive oil
- 1 tbsp, minced fresh ginger
- 3 cloves, minced garlic cloves
- 1 medium, sliced into thin strips red bell pepper
- 1.5 cups broccoli florets
- 1 medium, julienned carrot
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 2 stalks, sliced green onions
- 1 tsp, toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 12 oz thinly sliced chicken breast and cook for 4-5 minutes, stirring occasionally, until golden and cooked through.
- Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet, sautéing for 30 seconds until fragrant but not browned.
- Step 3: Toss in 1 medium sliced red bell pepper, 1.5 cups broccoli florets, and 1 julienned carrot. Stir fry for 3-4 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
- Step 5: Remove from heat and sprinkle with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.
Frequently asked questions
How long does Sautéed Chicken and Vegetable Stir Fry with Ginger Soy Glaze take to make?
Total time is about 30 minutes (15 min prep + 15 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 Sautéed Chicken and Vegetable Stir Fry with Ginger Soy Glaze?
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 chicken breast from drying out.
Can I substitute ingredients in Sautéed Chicken and Vegetable Stir Fry with Ginger Soy Glaze?
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 Sautéed Chicken and Vegetable Stir Fry with Ginger Soy Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Chicken and Vegetable Stir Fry with Ginger Soy Glaze?
Asian Fusion 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.
