Spiced Chicken and Vegetable Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and flavorful stir-fry with tender chicken and crisp vegetables in a savory sauce. This asian-inspired one pot ready in about 35 minutes pairs 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 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.

★ 4.2 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 lb chicken thigh cubes, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp cornstarch. Toss to coat and marinate for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  3. Step 3: Add the marinated chicken and cook for 5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside.
  4. Step 4: In the same skillet, add the broccoli florets, 1 red bell pepper sliced, and 1 cup sliced mushrooms. Stir-fry for 3 minutes until the vegetables are crisp-tender.
  5. Step 5: Add 3 garlic cloves, minced, and 1 tbsp fresh ginger, minced, and stir-fry for 30 seconds until fragrant.
  6. Step 6: Return the cooked chicken to the skillet, then add 1/4 cup chicken broth and 1/2 tsp red pepper flakes. Stir to combine and bring to a simmer for 2 minutes until the sauce thickens slightly.
  7. Step 7: Serve the stir-fry over 2 cups cooked white rice.

Frequently asked questions

How long does Spiced Chicken and Vegetable Stir-Fry take to make?

Total time is about 35 minutes (20 min prep + 15 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 Spiced Chicken and Vegetable Stir-Fry?

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 chicken thighs from drying out.

Can I substitute ingredients in Spiced Chicken and Vegetable Stir-Fry?

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 Spiced Chicken and Vegetable Stir-Fry 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 Spiced Chicken and Vegetable Stir-Fry?

Asian one pot 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.

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