Soy-Ginger Glazed Chicken with Stir-Fried Vegetables
Juicy chicken thighs coated in a sweet-savory soy-ginger glaze, served with crisp-tender vegetables for a balanced weeknight meal. This asian-inspired chicken ready in about 45 minutes pairs boneless chicken thighs, soy sauce, rice wine vinegar 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
- 16 oz boneless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp fresh ginger
- 2 tbsp honey
- 2 cloves garlic
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 cups broccoli florets
- 1 cup carrots
- 1 cup bell peppers
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp green onions
Instructions
- Step 1: Whisk together soy sauce, rice wine vinegar, minced ginger, honey, minced garlic, and 1 tbsp sesame oil in a small bowl. Set aside.
- Step 2: Toss 16 oz chicken pieces with 1 tsp cornstarch until evenly coated. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden brown and cooked through. Remove and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to skillet. Add broccoli, carrots, and bell peppers. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 4: Return chicken to skillet. Pour soy-ginger sauce over ingredients and bring to a simmer.
- Step 5: Mix cornstarch with 2 tbsp water to make a slurry. Add to skillet and stir until sauce thickens and coats ingredients, about 1 minute.
- Step 6: Remove from heat and sprinkle with sliced green onions. Serve hot over rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Glazed Chicken with Stir-Fried Vegetables take to make?
Total time is about 45 minutes (20 min prep + 25 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 Glazed Chicken with Stir-Fried 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 boneless chicken thighs from drying out.
Can I substitute ingredients in Soy-Ginger Glazed Chicken with Stir-Fried 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 Glazed Chicken with Stir-Fried 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 Glazed Chicken with Stir-Fried 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
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
