Soy-Ginger Chicken Stir Fry

Updated: Oct 12

At Zaza’s Kitchen, we specialize in making healthy eating fun and accessible. Stir Fry’s are the perfect way to achieve easy meal-prep or quick week-night dinners that are healthy and full of flavor. This soy-ginger stirfry is budget-friendly and adds the perfect kick to some everyday veggie favorites. When stirfrying, it’s important that veggies are cut in similar sizes to ensure everything is cooked to the same doneness. Also, all veggies must be completely dry as stirfrying is a dry-heat cooking method. Be sure not to overcrowd the pan when cooking the chicken and veggies. If necessary, cook the food in batches so all your food gets the same love. Feel free to add different veggies or switch up the sauce recipe to add your own personalized touch! As always...happy cooking, foodies!

Author: Zaza

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 servings


  • Wok or large pan

  • Chef's Knife

  • Cutting board

  • 1 large pot

  • Slotted spoon, colander, or strainer

  • Wooden or bamboo spatula

  • Measuring cups

  • Measuring spoons

  • Whisk

  • Small bowl

  • 2 medium bowls

  • 1 large bowl



  • 1 crown broccoli, cut into florets

  • 4 carrots, sliced on the bias (cut diagonally)

  • 1 cup snap peas

  • 2 chicken breasts, sliced

  • ½ red, yellow or orange bell pepper, julienned (sliced thinly)

  • ½ medium red onion, sliced

  • 4 oz portabella mushrooms, sliced

  • 1 thumb of ginger, minced

  • 3 cloves of garlic, minced

  • Sesame seeds (optional)

  • Salt

  • Black Pepper

  • Garlic Powder

  • Sesame oil (or preferred high-heat cooking oil)


  • 2 tbsp honey

  • 2 tbsp soy sauce

  • 3 tbsp rice vinegar

  • 2 tbsp minced ginger

  • 1 tbsp minced garlic

  • 2 tsp cornstarch

  • ¼ -½ tsp red pepper flakes (optional)

  1. Cut and Season Chicken- Begin by diagonally slicing chicken breasts into bite sized pieces. Next, season chicken with salt, pepper, and garlic powder to taste.

  2. Make Sauce- Add honey, soy sauce, rice vinegar, minced ginger, minced garlic, corn starch, and red pepper flakes in a small bowl. Whisk until cornstarch is combined.

  3. Blanch Veggies- Fill a large bowl with ice and cold water. Next, fill a pot ⅔ with water and salt. Place the pot on medium-high heat and let water come to a boil. Once water comes to a boil, add broccoli and carrots. Boil for 3 minutes (ensure veggies keep their bright color). Next, using a slotted spoon, place veggies in ice cold water. Next, using paper towels or a kitchen towel, dry blanched veggies.-

  4. Cook Chicken- Next, place wok on medium-high heat and once the pan is hot, coat with sesame oil. Next, place sliced chicken breasts into pan and cook on each side for about 3 minutes until ⅔ cooked. Remove from heat and set aside.

  5. Stir Fry Veggies- Add more oil to wok if necessary. Next, add broccoli, carrots, and snap peas. Using a bamboo or wooden spatula, stir fry veggies are tender. Next, add onions, garlic, ginger, mushrooms, and bell peppers. Continue to cook; stir veggies occasionally.

  6. Add Chicken and Sauce- Add chicken back to wok and stir veggies and chicken together. Next add 3 tablespoons of sauce and let come to a boil for a minute. Stir sauce with veggies and chicken. Remove from heat and garnish with sesame seeds. Serve with rice or chow mein.