This 25-minute chicken and vegetable stir-fry combines tender chicken thighs, crisp vegetables, and a light soy-ginger sauce in one hot skillet. Prepare every ingredient first, because the cooking moves quickly once the oil is hot.
For another weeknight meal with chicken as an easy substitution, see this one-pot chili mac and cheese.
Why you will like this recipe
- Fast cooking. Thin chicken strips and small vegetables cook in about 10 minutes.
- Balanced texture. The chicken stays tender while vegetables remain crisp-tender.
- Simple sauce. Soy sauce, honey, rice vinegar, and ginger make a light glaze.
- Flexible vegetables. Snow peas, green beans, or snap peas can replace part of the mixture.
What you need
Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes | Servings: 4
Equipment: A large wok or 12-inch skillet, cutting board, knife, two mixing bowls, and an instant-read thermometer.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into thin strips
- 3 tablespoons (45 ml) low-sodium soy sauce, for the chicken
- 1 tablespoon (8 g) cornstarch, for the chicken
- 2 tablespoons (30 ml) vegetable oil
- 2 cups (200 g) broccoli florets
- 1 medium red bell pepper (about 150 g), sliced
- 1 medium carrot (about 100 g), thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon (15 g) fresh ginger, minced
- 1 tablespoon (15 ml) toasted sesame oil
- 2 tablespoons (30 ml) low-sodium soy sauce, for the sauce
- 1 tablespoon (20 g) honey
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon cornstarch, for the sauce
- 2 tablespoons (30 ml) water
- 4 cups (about 800 g) cooked white rice, optional for serving
- 1 teaspoon sesame seeds, optional
- 2 tablespoons sliced green onions, optional
- 1/2 teaspoon crushed red pepper, optional for heat
Substitutions
| Ingredient | Substitute | What changes |
|---|---|---|
| Chicken thighs | Chicken breast | Slice thinly, check early, and cook to 165°F (74°C); it dries more easily. |
| Broccoli | Snow peas or green beans | Use the same weight; green beans may need an extra minute. |
| Soy sauce | Tamari | Use the same amount; check the label if gluten-free preparation matters. |
| Cornstarch | Arrowroot starch | Use the same amount and avoid prolonged boiling. |
Step-by-step instructions
- Toss the sliced chicken with 3 tablespoons (45 ml) soy sauce and 1 tablespoon (8 g) cornstarch. Let it stand for 5 minutes while you finish the vegetables and sauce.
- Whisk 2 tablespoons (30 ml) soy sauce, honey, rice vinegar, 1 teaspoon cornstarch, and water until smooth.
- Heat a large wok or skillet over high heat. Add the vegetable oil and swirl to coat.
- Spread the chicken in one layer. Leave it undisturbed for 1 minute, then stir-fry for 3–4 minutes. Check several thick pieces and continue until the chicken reaches at least 165°F (74°C). Transfer to a clean plate.
- Add the broccoli, bell pepper, and carrot. Stir-fry for 2–3 minutes. Add the garlic, ginger, sesame oil, and optional crushed red pepper; cook for 30 seconds.
- Return the chicken and juices to the pan. Whisk the sauce again, pour it in, and toss for 1–2 minutes until it lightly coats everything.
- Serve immediately with rice if desired, plus sesame seeds and green onions if using.
Practical tips
- Cut the vegetables first. Then cut the chicken on a separate cutting board, or thoroughly wash and sanitize the board and knife before using them for vegetables or other ready-to-eat ingredients.
- Use a large pan so ingredients sear instead of steam.
- Whisk the sauce again immediately before adding it.
- Use a clean plate for cooked chicken.
Storage and reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat until the chicken reaches 165°F (74°C). Store rice separately when possible and refrigerate it promptly. Freezing is not recommended because the vegetables lose crispness.
Frequently asked questions
Can I use frozen vegetables?
Yes. Use about 3 cups (400 g) frozen stir-fry vegetables. Cook from frozen for an extra 1–2 minutes and remove excess liquid if needed.
Why did the sauce stay thin?
The cornstarch may have settled. Whisk immediately before adding the sauce and let it bubble briefly.
Can I make it spicy?
Add the optional 1/2 teaspoon crushed red pepper with the garlic and ginger.
25-Minute Chicken and Vegetable Stir-Fry
Thin chicken strips, broccoli, red bell pepper, and carrots finished in a light soy-ginger sauce.
Ingredients
Method
- Toss the sliced chicken with 3 tablespoons (45 ml) soy sauce and 1 tablespoon (8 g) cornstarch. Let it stand for 5 minutes while you finish the vegetables and sauce.
- Whisk 2 tablespoons (30 ml) soy sauce, honey, rice vinegar, 1 teaspoon cornstarch, and water until smooth.
- Heat a large wok or skillet over high heat. Add the vegetable oil and swirl to coat.
- Spread the chicken in one layer. Leave it undisturbed for 1 minute, then stir-fry for 3–4 minutes. Check several thick pieces and continue until the chicken reaches at least 165°F (74°C). Transfer to a clean plate.
- Add the broccoli, bell pepper, and carrot. Stir-fry for 2–3 minutes. Add the garlic, ginger, sesame oil, and optional crushed red pepper; cook for 30 seconds.
- Return the chicken and juices to the pan. Whisk the sauce again, pour it in, and toss for 1–2 minutes until it lightly coats everything.
- Serve immediately with rice if desired, plus sesame seeds and green onions if using.
Notes
Cook the chicken to at least 165°F (74°C), use a clean plate after cooking, and prepare all ingredients before heating the pan.
Cut the vegetables first. Then cut the chicken on a separate cutting board, or thoroughly wash and sanitize the board and knife before using them for vegetables or other ready-to-eat ingredients.