Wok-Seared Ginger Chicken with Broccoli

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

Tender chicken strips stir-fried with fresh ginger and broccoli in a savory soy sauce glaze, served over steamed rice. This asian ready in about 25 minutes pairs chicken breast, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 12 oz chicken strips, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp cornstarch. Toss to coat and let sit for 10 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and cook for 3-4 minutes until golden and cooked through; remove and set aside.
  3. Step 3: In the same wok, add 1 tbsp vegetable oil if needed, then add 1 tbsp minced ginger and 2 cloves minced garlic. Sauté for 30 seconds until fragrant.
  4. Step 4: Add 2 cups broccoli florets and stir-fry for 3-4 minutes until crisp-tender.
  5. Step 5: Return the chicken to the wok, add 1/4 cup chicken broth, and cook for 1-2 minutes until the sauce thickens and coats the chicken and broccoli.
  6. Step 6: Serve over 1/2 cup cooked white rice per serving.

Frequently asked questions

How long does Wok-Seared Ginger Chicken with Broccoli 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 Wok-Seared Ginger Chicken with Broccoli?

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 chicken breast from drying out.

Can I substitute ingredients in Wok-Seared Ginger Chicken with Broccoli?

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 Wok-Seared Ginger Chicken with Broccoli 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 Wok-Seared Ginger Chicken with Broccoli?

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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