Sesame-Ginger Chicken Stir-Fry with Crisp Vegetables

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Tender chicken strips and vibrant vegetables stir-fried in a savory sesame-ginger sauce, served over fluffy rice for a restaurant-quality weeknight dinner. This Asian recipe, ready in about 35 minutes, pairs chicken breasts, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, thinly sliced chicken breasts
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 2 cloves, minced garlic
• 1-inch piece, grated ginger
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1, thinly sliced red bell pepper
• 1 cup snap peas
• 1 tbsp cornstarch
• 1/4 cup chicken broth
• 2 cups cooked rice

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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil. Set aside.
2. Step 2: In another small bowl, mix 2 minced garlic cloves, 1-inch grated ginger, and 1/4 cup chicken broth.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over high heat. Add 1 lb sliced chicken and stir-fry for 5-6 minutes until golden brown and cooked through. Remove and set aside.
4. Step 4: Add the garlic-ginger mixture to the skillet and stir for 30 seconds until fragrant. Add 2 cups broccoli florets, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4 minutes until vegetables are crisp-tender.
5. Step 5: Stir cornstarch into the reserved sauce until dissolved. Pour into the skillet and stir constantly until sauce thickens and coats the vegetables (about 1 minute).
6. Step 6: Return chicken to the skillet and stir to coat. Cook for 1 more minute. Serve over 2 cups cooked rice.