Soy-Ginger Chicken Stir-Fry with Broccoli and Snap Peas

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant stir-fry featuring tender chicken, crisp vegetables, and a savory-sweet sauce. Ready in 35 minutes with minimal cleanup for a satisfying weeknight meal. This Chinese-inspired stir-fry recipe, ready in about 35 minutes, pairs boneless 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 380 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.

Prep: 15 min Cook: 20 min Serves 4 Chinese cuisine 380 cal/serving

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Ingredients

1 lb, thinly sliced boneless chicken breasts
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tbsp, minced fresh ginger
2 tbsp vegetable oil
2 cups broccoli florets
1 cup, trimmed snap peas
2 cloves, minced garlic
1/4 cup water
1 tsp cornstarch
1/4 cup, sliced green onions

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Instructions

Step 1: Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp minced fresh ginger in a bowl. Add 1 lb thinly sliced boneless chicken breasts and marinate for 15 minutes.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cups broccoli florets and 1 cup snap peas, stir-frying for 3-4 minutes until bright green and crisp-tender. Add 2 cloves minced garlic and stir-fry for 30 seconds until fragrant.
Step 3: Push vegetables to the skillet's edge, add marinated chicken, and cook for 5-6 minutes until no longer pink. Stir in 1/4 cup water and 1 tsp cornstarch, then cook for 1 minute until sauce thickens. Stir in 1/4 cup sliced green onions and serve immediately.