Stir-Fried Chicken with Soy-Ginger Sauce
Quick-cooked chicken strips stir-fried in a savory soy-ginger sauce with mixed vegetables for a colorful and flavorful weeknight dinner. This asian ready in about 25 minutes blends soy sauce, rice vinegar, grated ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, sliced into 1/2-inch strips chicken breast
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp, grated ginger
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 cup (bell peppers, broccoli, carrots), thinly sliced mixed vegetables
- 1/4 cup water
- 1 tsp sesame oil
Instructions
- Step 1: In a bowl, combine 1 lb sliced chicken breast, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 1 tbsp cornstarch. Toss to coat and marinate 10 minutes.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken and cook 5-6 minutes until golden and cooked through; remove and set aside.
- Step 3: Add 1 cup sliced mixed vegetables to skillet and stir-fry 3-4 minutes until crisp-tender. Return chicken to skillet, add 1/4 cup water, and cook 1 minute until sauce thickens slightly. Drizzle with 1 tsp sesame oil and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Chicken with Soy-Ginger Sauce take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Chicken with Soy-Ginger Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Chicken with Soy-Ginger Sauce?
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 Soy-Ginger Sauce 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 Soy-Ginger Sauce?
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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
