Easy Chicken and Vegetable Stir-Fry with Ginger Soy Sauce
A colorful and satisfying stir-fry featuring tender chicken breast, crisp vegetables, and a savory-sweet ginger soy sauce. The chicken marinates briefly for extra flavor while fresh broccoli, carrots, and bell peppers provide crunch and nutrition. This one-pan meal comes together quickly, making it perfect for busy weeknight dinners when you want something healthier than takeout but just as flavorful.
Ingredients
- 4 cups water
- 2 cups white rice
- ⅝ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- ¼ teaspoon red pepper flakes
- 3 skinless boneless chicken breast halves, thinly sliced
- 2 tablespoons sesame oil, divided
- 1 head broccoli, broken into florets
- 1 onion, cut into large chunks
- 1 cup carrots, sliced
- 8 ounce sliced water chestnuts, drained
- 1 green bell pepper, cut into matchsticks
Instructions
- 1
Bring water and rice to a boil in a saucepan over high heat, then reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed
- 2
Combine soy sauce, brown sugar, and cornstarch in a medium bowl and stir until smooth
- 3
Stir in ginger, garlic, and red pepper flakes, then add chicken and stir to coat
- 4
Cover and marinate chicken in the refrigerator for at least 15 minutes
- 5
Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat
- 6
Add broccoli, onion, carrots, water chestnuts, and bell pepper and cook and stir until just tender
- 7
Transfer vegetables to a dish and set aside
- 8
Heat remaining 1 tablespoon sesame oil in the same wok over medium-high heat
- 9
Add chicken, reserving marinade, and cook until just browned
- 10
Stir in vegetables and reserved marinade, then bring to a boil
- 11
Cook and stir until chicken is no longer pink in the center and vegetables are tender
- 12
Serve over rice
Tips
Cut all vegetables to similar sizes for even cooking and professional presentation.
Don't overcrowd the pan when cooking vegetables to maintain their crisp texture.
Reserve some marinade before adding chicken to use as sauce for extra flavor.
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers. Rice and stir-fry can be stored together or separately.
Marinate chicken and prep vegetables up to 4 hours ahead. Cook rice earlier in the day and reheat before serving.
Serve immediately over hot rice while vegetables retain their crispness and colors are vibrant.
Common Mistakes
Don't overcook vegetables to avoid mushy texture and loss of color.
Marinate chicken at least 15 minutes to prevent bland flavor.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Yes, but thaw and drain them first, then reduce cooking time by 1-2 minutes to prevent overcooking.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat in a skillet or microwave until heated through.
Can I freeze this stir-fry?
Yes, freeze for up to 3 months, though vegetables may lose some crispness when reheated.