Description

A quick, vibrant, and healthy weeknight dinner featuring juicy chicken thighs and crisp vegetables tossed in a bright, zingy ginger sauce. Ready in just 20 minutes.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon cornstarch (for chicken)
1 tablespoon soy sauce (low-sodium)
1 teaspoon sesame oil
2 cups broccoli florets
1 cup snap peas or snow peas
1 medium red bell pepper, sliced
1–2 medium carrots, julienned or thinly sliced
4–5 stalks green onions, chopped (white and green parts separated)
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup
2 tablespoons soy sauce (for sauce)
1/4 cup low-sodium chicken broth
1 teaspoon cornstarch (for sauce slurry)
1 tablespoon cold water (for sauce slurry)
1/2 teaspoon red pepper flakes (optional)
1 tablespoon sesame seeds (for garnish)
2 tablespoons neutral oil (divided)

Instructions

Cut chicken thighs into bite-sized pieces. In a bowl, toss with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch. Let sit while prepping veggies.
Wash and chop vegetables: slice bell pepper, julienne carrots, cut broccoli into small florets, mince garlic and ginger, and chop green onions.
In a small bowl, whisk together rice vinegar, honey, 2 tablespoons soy sauce, minced ginger, minced garlic, red pepper flakes, and chicken broth. In a separate cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry.
Heat 1 tablespoon neutral oil in a wok or skillet over medium-high heat. Add chicken in a single layer and cook for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes until cooked through. Remove chicken and set aside.
Add remaining 1 tablespoon oil to the pan. Add carrots and broccoli, stir-frying for 2 minutes. Add bell peppers and snap peas, cooking for another 1-2 minutes until tender-crisp. Add white parts of green onions and cook for 30 seconds.
Return chicken to the pan. Stir the sauce mixture and pour it over the chicken and vegetables. Toss everything together until the sauce thickens and coats the ingredients evenly (about 30-60 seconds).
Remove from heat. Garnish with green onion tops and sesame seeds. Serve immediately over steamed rice, quinoa, or cauliflower rice.

Notes

Use fresh ginger for the best flavor. Do not skip the cornstarch on the chicken as it creates a velvety texture. Ensure high heat for proper stir-frying to avoid steaming the vegetables. Prep all ingredients before turning on the heat. For a gluten-free version, use tamari instead of soy sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 cup stir fry with
Calories: 380
Sugar: 10
Sodium: 650
Fat: 14
Saturated Fat: 3
Carbohydrates: 35
Fiber: 5
Protein: 28

Keywords: healthy chicken stir fry, ginger sauce, quick weeknight dinner, easy stir fry, chicken and vegetables, ginger garlic sauce, healthy meal prep