Stir-Fried Chicken with Mixed Vegetables and Ginger
A vibrant, quick-cooking stir-fry with tender chicken and crisp vegetables in a fragrant ginger-garlic sauce. This asian-inspired one pot 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
Instructions
- Step 1: Slice chicken into 1/2-inch strips and marinate with soy sauce for 5 minutes.
- Step 2: Mince garlic and grate ginger, then whisk with rice vinegar and honey in a bowl.
- 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.
- Step 4: Add remaining 1 tbsp vegetable oil to skillet, toss in mixed vegetables, and stir-fry for 3-4 minutes until crisp-tender.
- Step 5: Return chicken to skillet, pour in garlic-ginger sauce, and simmer for 2 minutes.
- Step 6: Mix cornstarch with 1 tbsp water, stir into skillet until sauce thickens and coats ingredients, about 1 minute.
Frequently asked questions
How long does Stir-Fried Chicken with Mixed Vegetables and Ginger take to make?
Total time is about 25 minutes (15 min prep + 10 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 with Mixed Vegetables and Ginger?
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 soy sauce from drying out.
Can I substitute ingredients in Stir-Fried Chicken with Mixed Vegetables and Ginger?
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 with Mixed Vegetables and Ginger 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 with Mixed Vegetables and Ginger?
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.
What others are saying
- ★★★★★
Perfect for a quick dinner. The balance of flavors is spot on. I'll make this again tonight!
- ★★★★★
This recipe is a family favorite! The ginger really shines and the chicken was so tender. My kids even ate the veggies!
- ★★★★☆
Loved the dish, but it was a bit bland for my taste. Next time I'll add more soy sauce and a pinch of sugar.
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