Spiced Chicken and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A quick and flavorful stir-fry with tender chicken and crisp vegetables in a savory sauce. This Asian-inspired one-pot recipe, 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.

Ingredients

• 1 lb, boneless, skinless, cut into 1-inch cubes chicken thighs
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1, sliced red bell pepper
• 1 cup, sliced mushrooms
• 3 cloves, minced garlic
• 1 tbsp, fresh, minced ginger
• 1/4 cup chicken broth
• 1/2 tsp red pepper flakes
• 2 cups, cooked white rice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.