Stir-Fried Chicken and Broccoli with Ginger and Soy

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender chicken and crisp broccoli simmered in a savory ginger-soy sauce, perfect for a weeknight dinner. This Asian recipe, ready in about 30 minutes, pairs boneless chicken breasts, broccoli florets, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pound boneless chicken breasts
• 2 cups broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon, minced fresh ginger
• 2 cloves, minced garlic
• 2 tablespoons vegetable oil
• 1/4 cup water
• 1/4 cup, sliced green onions

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

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 pound cubed chicken breasts and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through; remove and set aside.
2. Step 2: Add 2 cups broccoli florets and 1/4 cup water to the skillet. Cover and steam for 3 minutes until bright green and crisp-tender; uncover and stir in 1 tablespoon minced fresh ginger and 2 cloves minced garlic, cooking for 1 minute until fragrant.
3. Step 3: Return chicken to skillet, then add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Toss to combine and cook for 2 minutes until sauce thickens and coats ingredients; stir in 1/4 cup sliced green onions and serve immediately.