Sautéed Chicken Breast with Garlic-Ginger Stir Fry Vegetables

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

Tender chicken breast slices quickly seared and served atop a vibrant stir fry of garlic, ginger, and crisp vegetables for a protein-rich, flavorful dinner. This asian-inspired stir fry (high protein, gluten free option) ready in about 30 minutes pairs soy sauce, cornstarch, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 2 boneless skinless chicken breasts into thin strips. Toss the chicken with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated; set aside for 10 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken strips and cook for 4-5 minutes, stirring frequently, until the chicken is golden and cooked through. Remove the chicken and set aside.
  3. Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 cloves minced garlic and 1 tbsp julienned fresh ginger for 30 seconds until fragrant.
  4. Step 4: Add 1 1/2 cups broccoli florets, 1 cup thinly sliced carrots, and 1 cup sliced bell pepper. Stir-fry the vegetables for 4-5 minutes until tender-crisp.
  5. Step 5: Return the cooked chicken to the skillet along with 1/4 tsp salt and 1/4 tsp black pepper. Drizzle 1 tsp sesame oil over everything and toss to combine.
  6. Step 6: Remove from heat and garnish with 1/4 cup sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately over steamed rice or noodles if desired.

Frequently asked questions

How long does Sautéed Chicken Breast with Garlic-Ginger Stir Fry Vegetables 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 Breast with Garlic-Ginger Stir Fry Vegetables?

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 Sautéed Chicken Breast with Garlic-Ginger Stir Fry Vegetables?

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 Breast with Garlic-Ginger Stir Fry Vegetables 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.

Is Sautéed Chicken Breast with Garlic-Ginger Stir Fry Vegetables high protein?

Yes — this recipe is tagged high protein, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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