Seven-Stage Chicken and Vegetable Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant stir-fry building layers of flavor through seven sequential cooking stages, featuring tender chicken and crisp vegetables in a savory-sweet glaze. This asian-inspired chicken ready in about 40 minutes pairs boneless, skinless chicken thighs, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 chicken thighs
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 medium onion
• 1 red bell pepper
• 1 cup broccoli florets
• 1 cup snap peas
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1/4 cup chicken broth
• 1 tbsp sugar
• 1/2 tsp sesame oil
• 2 cups jasmine rice

Instructions

1. Step 1: In a medium bowl, combine 1 lb boneless, skinless chicken thighs, cut into 1/2-inch cubes, with 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Toss until evenly coated, then set aside to marinate for 15 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through. Transfer chicken to a plate and set aside.
3. Step 3: Add the remaining 1 tbsp vegetable oil to the skillet. Add 1 medium onion, thinly sliced, and 1 red bell pepper, thinly sliced, and stir-fry for 2 minutes until onions are translucent.
4. Step 4: Add 1 cup broccoli florets and 1 cup snap peas to the skillet, then stir-fry for 3 minutes until vegetables are crisp-tender.
5. Step 5: Add 2 cloves garlic, minced, and 1 tbsp fresh ginger, minced, to the skillet and stir-fry for 30 seconds until fragrant.
6. Step 6: Pour in 1/4 cup chicken broth, 1 tbsp sugar, and 1/2 tsp sesame oil, then stir to combine. Return the cooked chicken to the skillet and toss to coat. Cook for 2 more minutes until sauce thickens and coats the vegetables.
7. Step 7: Serve hot over 2 cups cooked jasmine rice.