Soy-Ginger Chicken Stir-Fry with Broccoli and Bell Pepper
Quick-cooked chicken and crisp vegetables in a savory-sweet soy-ginger glaze, ready in under 30 minutes. This asian-inspired quick meals (gluten-free) ready in about 35 minutes pairs tablespoons soy sauce, tablespoon rice vinegar, teaspoon, grated fresh ginger 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.
Ingredients
- 1 pound, cut into 1-inch cubes boneless skinless chicken thighs
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon, grated fresh ginger
- 1/2 cup chicken broth
- 2 tablespoons vegetable oil
- 1, thinly sliced red bell pepper
- 2 cups broccoli florets
- 1 medium, thinly sliced onion
- 3 cloves, minced garlic
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 cups cooked rice
Instructions
- Step 1: In a bowl, whisk 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1/2 cup chicken broth. Add chicken cubes and marinate for 15 minutes.
- Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add bell pepper, broccoli florets, and onion, and stir-fry for 3-4 minutes until crisp-tender.
- Step 3: Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant. Push vegetables to the side, add marinated chicken, and cook for 5-6 minutes until no longer pink.
- Step 4: In a small bowl, whisk 1/4 cup soy sauce, 1 tablespoon cornstarch, and 1 tablespoon water. Pour over stir-fry and cook for 1-2 minutes until sauce thickens and coats ingredients.
- Step 5: Serve immediately over 2 cups cooked rice.
Frequently asked questions
How long does Soy-Ginger Chicken Stir-Fry with Broccoli and Bell Pepper 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 Soy-Ginger Chicken Stir-Fry with Broccoli and Bell Pepper?
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 tablespoons soy sauce from drying out.
Can I substitute ingredients in Soy-Ginger Chicken Stir-Fry with Broccoli and Bell Pepper?
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 Soy-Ginger Chicken Stir-Fry with Broccoli and Bell Pepper 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.
Is Soy-Ginger Chicken Stir-Fry with Broccoli and Bell Pepper gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect flavor! The ginger and soy combo is my new favorite. Will make again.
- ★★★★★
Loved it! The whole family devoured this. So quick and tasty.
- ★★★★☆
Easy and delicious, but the broccoli was a bit mushy. Next time I'll cook it less.
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