Stir-Fried Chicken and Broccoli with Ginger and Soy

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

Tender chicken and crisp broccoli simmered in a savory ginger-soy sauce, perfect for a weeknight dinner. This asian ready in about 30 minutes pairs pound boneless chicken breasts, broccoli florets, tablespoons 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Stir-Fried Chicken and Broccoli with Ginger and Soy take to make?

Total time is about 30 minutes (15 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 Stir-Fried Chicken and Broccoli with Ginger and Soy?

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 broccoli florets from drying out.

Can I substitute ingredients in Stir-Fried Chicken and Broccoli with Ginger and Soy?

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 Stir-Fried Chicken and Broccoli with Ginger and Soy 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 Stir-Fried Chicken and Broccoli with Ginger and Soy?

Asian asian 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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