Soy-Ginger Chicken Stir Fry with Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces glazed in a savory-sweet soy-ginger sauce, stir-fried with crisp vegetables and served over rice. This asian-inspired chicken ready in about 40 minutes pairs soy sauce, rice vinegar, honey 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.

★ 4.6 (9 ratings) Prep: 20 min Cook: 20 min Serves 4 Asian cuisine 420 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp minced fresh ginger, and 2 minced garlic cloves. Add chicken and toss to coat; marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes until golden and cooked through; remove and set aside.
  3. Step 3: In the same skillet, add broccoli, red bell pepper, and carrot; stir-fry for 3-4 minutes until crisp-tender. Add snap peas and cook for 1 minute more.
  4. Step 4: In a small bowl, mix 1/4 cup water and 1 tbsp cornstarch; pour into the skillet and stir until sauce thickens, about 1 minute.
  5. Step 5: Return chicken to the skillet and stir to coat with sauce. Cook for 1 minute more.
  6. Step 6: Serve over 2 cups cooked brown rice, garnished with 1 tbsp sesame seeds and 2 tbsp sliced green onions.

Frequently asked questions

How long does Soy-Ginger Chicken Stir Fry with Vegetables take to make?

Total time is about 40 minutes (20 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 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 Soy-Ginger Chicken Stir Fry with 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 Soy-Ginger Chicken Stir Fry with Vegetables 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.

What goes well with Soy-Ginger Chicken Stir Fry with Vegetables?

Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes