Vintage Collection Chicken Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A simple one-pan chicken stir-fry using pantry staples, inspired by auctioned kitchen tools and household items. This asian-inspired one pot ready in about 27 minutes pairs soy sauce, rice vinegar, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb, boneless and skinless, cut into 1-inch cubes chicken thighs
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2 cups (frozen stir-fry blend) mixed vegetables
• 3 tbsp, for garnish sliced green onions

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 2 minced garlic cloves, and 1 tbsp grated ginger.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb cubed chicken thighs and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
3. Step 3: Add 1 tsp sesame oil to the same skillet, then add 2 cups frozen mixed vegetables. Cook for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Return chicken to the skillet, pour in the sauce mixture, and toss to coat. Cook for 2 more minutes until sauce thickens and coats the chicken. Garnish with 3 tbsp sliced green onions.