Stir-Fried Chicken with Mixed Vegetables and Ginger

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant, quick-cooking stir-fry with tender chicken and crisp vegetables in a fragrant ginger-garlic sauce. This Asian-inspired one-pot recipe, ready in about 25 minutes, pairs boneless skinless 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 175 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

• 12 oz boneless skinless chicken thighs
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 cloves garlic
• 1 inch ginger
• 2 tbsp vegetable oil
• 2 cups mixed vegetables
• 1 tbsp cornstarch
• 1 tbsp water

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Instructions

1. Step 1: Slice chicken into 1/2-inch strips and marinate with soy sauce for 5 minutes.
2. Step 2: Mince garlic and grate ginger, then whisk with rice vinegar and honey in a bowl.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over high heat, add chicken, and stir-fry for 5-6 minutes until browned; remove and set aside.
4. Step 4: Add remaining 1 tbsp vegetable oil to skillet, toss in mixed vegetables, and stir-fry for 3-4 minutes until crisp-tender.
5. Step 5: Return chicken to skillet, pour in garlic-ginger sauce, and simmer for 2 minutes.
6. Step 6: Mix cornstarch with 1 tbsp water, stir into skillet until sauce thickens and coats ingredients, about 1 minute.